Pumpkin Banana Muffins
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Pumpkin Banana Muffins
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When the weather turns autumn, there's no better way to celebrate the season than with freshly baked Pumpkin Banana Muffins.
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Ingredients
- 100 g caster sugar
- 50 g light brown sugar
- 1 large egg (at room temperature)
- 60 ml vegetable or sunflower oil
- 1 teaspoon vanilla bean paste or extract
- 60 g plain natural yogurt
- 200 g banana (mashed with a fork)
- 150 g pumpkin puree (homemade or canned)
- 225 g self-raising flour (sifted)
- ½ teaspoon cinnamon powder
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 100 g dark chocolate chips
Streusel Topping
- 60 g plain white flour / all-purpose flour
- 60 g unsalted butter (melted)
- 60 g demerara sugar
- 50 g crushed walnuts
- ¼ teaspoon cinnamon
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Instructions
Preparing the Muffin Batter
- Preheat your oven to 180° C - 356° F and prepare a 12-cup muffin tin by using paper liners or lightly greasing it with spray oil.
- In a mixing bowl of a stand mixer, whisk together the caster sugar, light brown sugar, and large egg, until the mixture is smooth.
- Add the vanilla bean paste or extract, oil, plain natural yogurt, mashed banana, and pumpkin purée, and mix well.
- In another bowl, combine the self-raising flour, cinnamon powder, nutmeg, allspice, ground ginger, and salt.
- Add the dry ingredients to the wet ingredients along with the chocolate chips, and mix until combined using a silicon spatula. Do not overmix the muffin batter at this point.
Preparing the Streusel Topping and Baking the Muffins
- Combine plain white flour, melted unsalted butter, demerara sugar, crushed walnuts, and cinnamon in a separate bowl. Mix until the mixture resembles coarse crumbs.
- Using a spoon or an ice cream scoop, fill each muffin cup about two-thirds full with the batter.
- Sprinkle the streusel topping evenly over each muffin.
- Bake in the preheated oven for about 22-25 minutes or until a toothpick inserted into a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Equipments used:
Notes
- While canned pumpkin purée works, making your own by roasting and pureeing a fresh pumpkin provides a richer, fresher flavor. Don't use pumpkin pie filling for this recipe.
- Use a kitchen scale for measuring the muffin ingredients, especially the flour to ensure precise and consistent results in baking.
- Sift your flour before using as it makes the flour lighter, removes lumps, and helps with accurate measurement.
- Mix the wet and dry ingredients until just combined. Overmixing can lead to dense muffins.
- I prefer using paper muffin liners as they make cleanup easier, help keep the muffins moist, and are convenient for transporting. However, if you prefer, you can also use cooking spray to prepare the muffin pan.
- When making the streusel topping, use melted butter to ensure a proper texture and flavor.
Nutrition Information
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Calories
333kcal
(17%)
Carbohydrates
45g
(15%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
27mg
(9%)
Sodium
69mg
(3%)
Potassium
204mg
(6%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Vitamin A
2112IU
(42%)
Vitamin C
2mg
(2%)
Calcium
53mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 69mg | 3% |
| Potassium | 204mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 2112IU | 42% |
| Vitamin C | 2mg | 2% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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