– ½ cup All-purpose flour – ½ cup Brown sugar packed light or dark – 1 teaspoon Pumpkin pie spice – ¼ cup Unsalted butter melted – 2 cups All-purpose flour – 1 teaspoon Baking soda – 2 teaspoon Baking powder – ½ teaspoon Salt – 2 teaspoon Ground cinnamon – 1 teaspoon Pumpkin pie spice – ½ cup Unsalted butter melted and cooled – ¼ cup Sour cream room temperature – ¾ cup Pumpkin puree blotted – ¼ cup Banana 1 medium banana mashed – ½ cup Brown sugar packed light or dark – ¼ cup White granulated sugar – 1 teaspoon Pure vanilla extract – 2 Large eggs room temperature
Mix flour, brown sugar, and pumpkin pie spice in a small bowl. Add the melted butter and stir with a fork.
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Store in the fridge while making muffin batter.Mix flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a large basin. Set aside.
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Line a bowl with two paper towels and add pumpkin puree. Allow the paper towels to absorb up the wet. Wait 1-2 minutes. Repeat twice to remove moisture. Mash a ripe banana on a dish with a fork or potato masher.
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Melted butter, sour cream, pumpkin puree, mashed banana, brown sugar, sugar, vanilla, and eggs should be mixed in a medium bowl. Mix with a whisk.
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Combine wet and dry components. Just blend. Do not overmix!Heat the oven to 425°F. Line a 12-cup muffin tray with 6 liners. Disperse them in the pan. It helps them soar higher.
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Scoop muffin batter using a cookie scoop. Fully fill the muffin tin.Remove the streusel from the fridge. Break clumps using hands. Cover muffins generously.
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Bake 5 minutes at 425°F. Reduce heat to 375°F and bake 11-13 minutes. Bake until toothpick comes out clean.After 10 minutes in the heated pan, transfer the muffins to a cooling rack.
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