Pumpkin Banana Cream Cheese Muffins

Name: Pumpkin Banana Cream Cheese Muffins
Cuisine: American
Ingredients: 2 ripe bananas; 1⁄2 cup dark brown sugar; 3⁄4 cups granulated sugar; 1 cup pumpkin puree; 1 egg, room temperature; 6 Tbsp. unsalted butter, melted; 2 tsp. vanilla extract; 1 1⁄2 cups flour; 2 tsp. pumpkin pie spice; 1⁄4 tsp. salt; 1 1⁄2 tsp. baking powder; 1⁄2 tsp. baking soda; 8 oz cream cheese, softened; 1⁄2 cup granulated sugar; 1 egg, room temperature; 2 tsp. vanilla extract; 3 Tbsp. flour; 1 cup flour; 1⁄2 cup dark brown sugar; 1 tsp. cinnamon; 6 Tbsp. unsalted butter, melted

16 steps

🎃🍂🍁Perfect for fall🍁🍂🎃 (the squeaky mixer.com)

Updated at: Mon, 15 Jul 2024 04:57:43 GMT

Ingredients

12 servings

Instructions

Step 1

Preheat the oven to 350 degrees F and line large muffin pans (or standard cupcake pans if you don’t have large muffin pans) with parchment liners. Set aside.

Step 2

In a large bowl, mash the ripe bananas until they are broken down and there are only very small banana lumps left.

Step 3

Add both sugars and pumpkin puree to the mashed bananas and use an electric mixer to combine everything evenly.

Step 4

Add the egg, melted butter, and vanilla to the banana mixture. Continue to use the electric mixer to combine the ingredients together evenly.

Step 5

To finish the pumpkin banana bread batter, add all of the remaining dry ingredients to the batter and use the mixer to combine everything just until combined. Be sure to scrape down the sides of the bowl to ensure that everything is combining nicely.

Step 6

Set the batter aside.

Cream Cheese Filling

Step 7

Use an electric mixer to beat the cream cheese on low speed until it is light and creamy.

Step 8

Add the remaining ingredients to the cream cheese and mix just until combined. Scrape down the sides of the bowl to make sure that everything is mixing evenly. Set aside.

Crumb Topping

Step 9

In a small to medium sized bowl, mix together the flour, sugar and cinnamon until well combined.

Step 10

Add the melted butter to the dry ingredients and use a fork to combine everything. Mix until just combined.

Assembling the Muffins

Step 11

I used large muffin pans, if you are using standard sized cupcake pans, fill each one 3/4 of the way full. For using large muffin pans, scoop two hefty scoops, about 2 tablespoons in amount at the bottom of each muffin tin. Scoop about 1 to 1 1/2 amount of the first layer worth of cream cheese filling on top of the first layer of batter.

Step 12

Top the cream cheese filling with 1 to 2 more scoops of pumpkin banana bread batter.

Step 13

Lastly, top each muffin off with 2-3 tablespoons of crumb or enough to cover the entire top of the muffin.

Step 14

Bake at 350 degrees F for 30-35 minutes or until the crumb is deep golden brown, the top of the muffin has a slight bounce back when tapped, and a toothpick inserted comes out clean. If you are using standard size cupcake pans instead of large muffin tins like I am, you will only need to bake for 20-25 minutes.

Step 15

Allow the muffins to cool for about 15 minutes in the pans that they baked in before transferring to a cooling rack.

Step 16

Enjoy!