Ok, people. What is up with all the kids flipping water bottles all over the place? All summer long…flip, flip, flip! Flip the bottle during the car ride, flip the bottle during dinner, and flip the bottle while watching TV…it’s enough to drive a parent mad!
I guess I should be glad my kids have found something to do besides playing video games all the live long day, right? But I tell if they flip another bottle one more time…
I guess I really should look at as a skill. Plus, like I said, it is a distraction from the electronics that usually capture the kids’ attention. And it doesn’t cost that much money. Well, that is until I start to count up all the water bottles lying around their rooms that are not completely finished. Ok, never mind. It’s time to put a stop to all the flipping bottle madness!
That’s enough griping about those bottles for now. Let’s talk about another skill. Buying bananas every week and then trying to find ways to use them up before they get too mushy is one I’ve gotten pretty good at over the past few years. Of course, we can always freeze the ones we do not eat or bake with for more smoothies or peanut butter banana popsicles.
Now that fall has officially arrived, I decided to use a few of those brown bananas on the counter for a batch of pumpkin banana streusel muffins. It was a pretty delicious combo to say hello to cooler weather!
I’m all about adding streusel to all the things right now. I used a version of it on top of this chocolate chip banana streusel baked oatmeal a few weeks ago, and now I don’t think I can ever do oatmeal without it. I had to use it again!
That crunchy topping and glaze was just the thing these fall muffins needed. I may be guilty of eating a few extra muffin tops throughout the day because of that crunch.
For the Muffins:
- 3/4 cup canned pumpkin
- 1/2 cup mashed banana
- 1/4 cup milk
- 1/4 cup oil
- 1/2 cup brown sugar
- 1 cup all-purpose flour
- 1 cup quick oats
- 1/2 cup chopped pecans
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
For the Streusel::
- 1/4 cup brown sugar
- 1/4 cup quick oats
- 2 tablespoons all-purpose flour
- 1/4 cup chopped pecans
- 1/4 teaspoon pumpkin pie spice
- 2 tablespoons butter, melted
For the Glaze::
- 1/2 cup powdered sugar
- 2 1/2 teaspoons water
- Preheat the oven to 425°F. Spray a muffin tin with non-stick baking spray.
- Mix together the pumpkin, banana, milk, oil, and sugar until creamy.
- Stir together the flour, oats, pecan chips, salt, baking powder, baking soda, and pumpkin pie spice. Slowly add the dry ingredients to the pumpkin mixture.
- Spoon the batter evenly into 14 greased muffin cavities. Set aside.
- Mix together all the streusel ingredients and stir until it resembles wet sand. Spoon the streusel evenly on top of the muffin batter. Bake for 16-18 minutes.
- Let the muffins cool in the pan for a few minutes, and then gently remove and place on a wire rack to cool completely.
- Stir together the powdered sugar and water and drizzle over the tops of the cooled muffins. Let the glaze set before storing in a tightly sealed container.
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