Banana Pumpkin Strudel Muffins

Looking for a yummy and sweet breakfast to whip up for your favorite people? Well, this muffin is right up your alley! Everyone in my house loves a delicious muffin and we really enjoy bananas, pumpkins and strudels….so I decided to combine them all into one scrumptious muffin. I hope you enjoy this recipe as much we do!

BANANA PUMPKIN STRUDEL MUFFIN

Ingredients:

Muffin

• 1 3/4 cups all purpose flour, sifted
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground clove
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/3 cup dark brown sugar, packed
• 3/4 cup pumpkin purée
• 2 very ripe bananas, smashed
• 2 large eggs
• 1/4 cup milk

Crumble Topping

• 3/4 cup all purpose flour
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground clove
• 6 Tbsp butter, melted

Strudel Icing

• 1 1/2 cup confectioners sugar
• 2 Tbsp maple syrup
• 2 Tbsp milk

Directions:

• Preheat oven to 425 degrees.
• In a large bowl combine flour, baking soda, cinnamon, clove and salt for the dry portion of the muffin mix; mix thoroughly.
• In a separate bowl mix the pumpkin, bananas, oil, eggs, milk and both sugars of the muffin mix.
• Pour wet ingredients into dry mixture and fold together being careful not to over stir.
• Place muffin liners in muffin tin and spray with nonstick cooking spray.
• Fill muffin liners 3/4 full and set aside to rest.
• In a small bowl mix all of the crumble topping ingredients together until well mixed; top each muffin with a top layer of crumble.
• Bake for 15 to 18 minutes or until toothpick test comes out clean.
• Allow to cool in muffin tin for 10 minutes before moving to a cool rack to finish cooking completely.
• While muffins are cooling; mix all ingredients for strudel icing. Place in piping bag and pipe onto muffins once muffins have finished cooking.
• Enjoy!
• These muffins can be stored on the counter in an airtight container for one day or in the fridge for up to a week.