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Bananaumpkin Muffins

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“This recipe is for the Ready Set Cook contest. I hope it meets qualifications, if not it still is an easy way to use up leftover pumpkin. It seems to be pretty healthy for you too!”
READY IN:
22mins
YIELD:
12-15 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375.
  2. Combine flour, baking soda, salt, ginger, cinnamon, nutmeg in a bowl.
  3. Whisk.
  4. Add sugar.
  5. Add pumpkin, milk, egg, and bananas.
  6. I mushed my bananas, but you can add them chopped up I would think.
  7. Stir until blended.
  8. Grease muffin cups.
  9. Make streusel topping by combining all ingredients.
  10. Fill muffin cups, I used the large size, until half full.
  11. If using streusel topping add it next.
  12. If topping is to buttery it will"melt" into the batter.
  13. Mine did at first, so I added more flour to the topping mixture.
  14. Cook for 12-15 minutes.
  15. Let cool and remove.
  16. If using icing mixture, blend all ingredients until it is spreadable.
  17. Then spread or drizzle over muffins.

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