Last Thursday I promised my kids there would be muffins when they got home from school. My first thought was to whip up some Banana Spiced Crumb Muffins, my collection of Frozen Bananas is getting a little out of hand, but I really wanted to do something with pumpkin. (’tis the season, ya know?) So, I decided to play around with this idea and got these moist and DELICIOUS Pumpkin Spice [banana bread} Muffins!
Using the banana gave them extra moisture, that made them so soft and delicious. There was a hint of banana taste to them, but the addition of the pumpkin and all of the spices used, not only in the muffin, but in the crumb topping made them a perfect fall bread.
Speaking of bread, I think the next time I make these, that is what I am going to try. Instead of muffins, I will make either one big loaf, or some mini loaves of bread. Just another idea.
I mixed up the topping before I made the muffins batter and set it aside. After filling the liners with batter, I gave them a generous coating of the crumb topping. That spice crunch made these EXTRA special.
They had that perfect round top with all of the crumb topping clinging on, just waiting to be enjoyed! By the way, there is just nothing in the way of a fall fragrance; candle or air freshener that can make your home smell like a spiced bread baking! Mmmm!!
I hope that your family loves these as much as ours did!
- For the Topping:
- 6 Tablespoons flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cloves
- 1 cup brown sugar
- 3 Tablespoons cold butter, cut into pads
- For the Muffins Batter:
- 3 small ripe bananas, mashed
- 1 - 15oz can canned pumpkin
- 1/2 cup vegetable oil
- 1/2 cup honey
- 3/4 cup sugar
- 3 eggs
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3 teaspoon pumpkin pie spice
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 3 1/4 cup flour
Preheat oven to 375 degrees, line muffin tin with liners.
In a medium sized bowl, combine all of the ingredients for the topping, using your fingers or a couple of forks, incorporate the butter into the dry ingredients. Set aside.
In a mixing bowl, whisk together bananas, pumpkin, eggs, oil, honey and sugar until smooth.
In another bowl whisk together flour, soda, powder and spices.
Slowly mix dry ingredients into wet ingredients until combined.
Fill muffin cups about 2/3 full. Top with a generous teaspoon of topping.
Bake for about 19 minutes, or until toothpick inserted in center comes out clean.
Amount Per Serving: Calories: 193 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 23mg Sodium: 190mg Carbohydrates: 33g Fiber: 1g Sugar: 19g Protein: 3g
Love the flavor of spiced breads like this? I bet you would really love my Pumpkin Bread with Spiced Glaze!