Description

Soft, moist, and perfectly spiced brown butter pumpkin banana muffins will make your house smell like fall and are the perfect breakfast or afternoon snack for the cooler months.

Ingredients

Scale

3/4 cup unsalted butter

3 over ripe bananas

1 (15-ounce) can of pumpkin puree (not pumpkin pie filling)

1 1/2 cups light brown sugar

1 teaspoon vanilla extract

3 large eggs, room temperature

3 cups all-purpose flour

4 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon kosher salt

1 1/2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon pumpkin pie spice

(Optional, but totally amazing) Cinnamon sugar topping:

1 1/2 tablespoons flour

5 tablespoons sugar

1 teaspoon cinnamon

1 tablespoon softened butter

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Instructions

Preheat oven to 450° F and grease muffin tin or silicone muffin molds.
Brown butter in medium saucepan over medium heat.
Mash bananas, combine with pumpkin, browned butter, sugar, vanilla and eggs in a bowl and mix well.
Add flour, baking soda, salt, cinnamon, nutmeg and pumpkin pie spice and mix until just combined. Be careful to *not* over mix the batter!
Spoon into prepared muffin tin and fill all the way to the top.
While the muffins are baking, make cinnamon sugar topping. In a small bowl, combine flour, sugar and cinnamon. Add 1 tablespoon butter and mix with a fork until the mixture becomes crumby. Sprinkle 1 teaspoon cinnamon-sugar topping on top of each muffin.
Bake for 5 mins at 450° F and then 25 mins at 350° F (15 mins for mini muffins) until a toothpick comes out clean.
Let cool for 5 mins in the tin, then carefully remove to a wire rack to cool completely. Serve warm with plenty of butter. Makes 24 muffins or 48 mini muffins.

Notes

These muffins keep well in an airtight container on the counter for 2-3 days and can be frozen once fully baked for up to 3 months. To freeze, place completely cooled muffins in a zip top freezer bag or airtight container.