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Pumpkin Banana Streusel Muffins

March 1, 2010

I went home Valentine’s Day weekend and had a great weekend!  I celebrated my friend’s 21st birthday at a delicious restaurant, and on Valentine’s Day I saw the movie Valentine’s Day and had a filling meal at The Cheesecake Factory.  I also had plenty of time to bake, and made homemade oreo cookies, Reese’s peanut butter cup cheesecake bars, and these pumpkin banana streusel muffins.  The cookies and cheesecake bars will be up later this week, but here is a great recipe for muffins.  My mom had a bunch of over-ripe bananas, so I decided I wanted to use some for baking.  I visited one of my favorite food blogs, Crepes of Wrath, and did a search for recipe’s with bananas.  A lot of them sounded good, and I will have to try them out sometime, but these sounded really interesting to me.  I would never think to combine punpkin and banana, but the flavor works really well.  These muffins have a mild pumpkin banana flavor, with neither flavor overpowering the other.  I had these for breakfast for several mornings, and it was a delicious start to my day.

Enjoy,

Laura

Pumpkin Banana Streusel Muffins

recipe adapted from Crepes of Wrath (http://crepesofwrath.net/2009/10/12/pumpkin-banana-streusel-muffins/)

Note: Recipe makes around 18 muffins

Ingredients

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon allspice

1/4 cup vegetable or canola oil

1/3 cup + 2 tablespoons granulated sugar

1/3 cup firmly packed brown sugar

2 eggs, room temperature

3/4 cup pure pumpkin puree

3/4 cup mashed bananas (about 2 small bananas)

3/4 cup vanilla yogurt

streusel topping (recipe follows)

Preheat your oven to 350 F.  Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice.  Set aside.

2. In a large bowl, mash your bananas.  Then add in the vegetable oil, sugar, brown sugar, eggs, pumpkin, and yogurt.  Mix until well combined, scraping down the sides of your bowl.

3. Gradually mix the flour mixture in with the banana mixture, scraping down the sides of the bowl to make sure everything is evenly combined.  Don’t over mix!

4. Prepare your muffin tins (either use muffin cups or spray pan with Pam).  Scoop about 1/4 cup of batter into each muffin cup, then sprinkle a teaspoon or two of streusel over the batter (recipe follows).  Bake for 15-20 minutes, until the muffins are golden and set.  Allow to cool for about 10 minutes before removing.

Streusel Topping

1/2 cup all-purpose flour

2 tablespoons firmly packed brown sugar

1/2 teaspoon ground cinnamon

pinch kosher salt

3 tablespoons unstalted butter, cubed and at room temperature

1. Combine the flour, sugar, cinnamon, and salt in a large bowl

2. Place the butter into the flour and with clean hands, mix the butter in with the flour until clumps have formed.

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