Banana Pumpkin Muffins
Serves 12
10 mins prep
25 mins cook
35 mins total
Pumpkin season may be short, but there it is always brown banana season in my house. Banana pumpkin muffins combine the warm flavors of banana and pumpkin to create a moist and flavorful treat. These muffins are perfect for breakfast, snacks, or dessert!
Crumble Topping
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Preheat your oven to 425 degrees.
In a medium sized mixing bowl, whisk together your dry ingredients (flour, salt, cinnamon, baking powder, baking soda) and set aside.
In a large mixing bowl, smash your rip bananas. Add the eggs, yogurt, sourdough discard, brown sugar, and pumpkin puree. Mix everything together until there are no streaks.
Add your dry ingredients to the wet ingredients and whisk until combined.
OPTIONAL: let your batter rest for 15 minutes.
Using a cookie scoop, scoop 2 dollops of batter into a well-greased (or parchment lined) muffin tin. If you don't have a cookie scoop, use 1/4 cup measuring cup.
Crumble Topping
In a small saucepan, melt your butter. Add flour, brown sugar, salt, and cinnamon and mix until a crumbly mixture is achieved.
Evenly top the muffins with your crumble topping.
Bake at 425 for 25 - 28 minutes until the middle passes the toothpick test.
Let cool for 5 minutes before removing from the muffin tin, enjoy warm!
