Owen wanted muffins for breakfast on his first day of pre-k last week, so together we made these Brown Butter Pumpkin Banana Streusel Muffins. I know, kind of a mouthful to say. But soo good to eat! He ate three or four for breakfast, wanted to pack one in his lunch, and have one for dinner as well. Two thumbs up from him 🙂
That morning while eating muffins we were talking about his first day of school. He told me he was excited, but nervous about making new friends at his new school. It broke my heart just a little to hear him say that. He had some pretty awesome little friends in Utah and he asks when we are going back often. Talk about breakin’ my heart some more.
But I got to tell him that mommy gets nervous about making new friends out here too. That I miss my friends back in Utah, and that some days, I just want to move back…..to where everything felt comfortable.
Moving is hard. Starting over is hard. We’ve been in San Diego for three months and it’s still hard some days, even for this 30 year old grown adult. It’s definitely been a transition for all of us, we all just miss the comfort. But it’s little chats like these over warm muffins for breakfast, that make us both feel a little more at home. More comfortable. Funny how food and conversation can do that…even with a four year old.
These muffins are just that, comfort.
I was pleasantly surprised at how much I loved the combination of pumpkin and banana together. You get a hint of both flavors and let’s not forget that brown butter, that adds just a hint of nutty flavor. And then they’re sweetened up with that crumbly streusel topping. You might just want to eat these all day long too.
- 1 3/4 cup flour
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/3 cup butter
- 1 egg
- 1 cup sugar
- 1/2 cup canned pumpkin
- 2 ripe bananas, mashed
- 1/4 cup milk
- 1 tsp vanilla
- 1/3 cup flour
- 3 1/2 tbsp brown sugar
- 1 tbsp cold butter
- dash cinnamon
- Preheat oven to 350 and lightly grease a muffin tin (or use liners)
- Melt butter over medium heat in small sauce pan. Whisk continuously until brown flecks start to appear and butter starts to smell nutty. Remove from heat and set aside.
- Whisk dry ingredients together in a mixing bowl. Set aside.
- Once butter has cooled to room temp, beat butter, egg and sugar together in a bowl.
- Whisk in milk, pumpkin and mashed banana. Lastly whisk in vanilla. Gently stir in dry ingredients.
- Make the streusel: whisk flour, brown sugar and cinnamon together. Cut in cold butter until crumbly.
- Pour the muffin batter into the prepared muffin tin filling 3/4 full. Sprinkle streusel topping over the tops.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool.