Pumpkin Banana Muffins are the perfect way to combine two favorites into one moist, flavorful baked good. Topped with a brown sugar cinnamon streusel, these muffins are an easy and cozy addition to your fall baking lineup!
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There's no wrong time of year for banana bread and banana muffins. But in the fall, we like to make them extra festive with pumpkin and autumn spices!
This pumpkin banana muffin recipe takes super ripe bananas, pumpkin puree, and fall spices and transforms them into deliciously moist muffins with a sweet cinnamon crumb topping.
The muffins are super easy to make and can be enjoyed for breakfast, as a snack, or as dessert.
🗒 Ingredients
The ingredient list may seem a bit long, but it's mostly basic pantry ingredients and spices. Here's everything you need to make these muffins (be sure to view the recipe card at the bottom of this post for ingredient amounts and full recipe instructions):
- Mashed ripe banana
- Pumpkin puree
- Light brown sugar
- Granulated sugar
- Large eggs
- Milk
- Vanilla extract
- All-purpose flour
- Baking soda
- Baking powder
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Ground cloves
- Salt
Spice Tip!
If you don't already have the spices called for in this recipe and you don't want to purchase them, you can substitute with 2 teaspoons of pumpkin pie spice instead.
🍌 How to make
One of the best things about making muffins is that you typically only need a couple of mixing bowls and a whisk and/or wooden spoon to do so. And these pumpkin banana muffins are no different!
Start by preheating your oven to 350 degrees and lining a 12 cavity muffin tin with papers. Since these muffins are pretty moist, I find that spraying the liners with nonstick oil helps them release a bit easier.
I've also made these muffins with no papers in a nonstick muffin pan with spray and that worked great as well.
Now, add mashed banana, pumpkin puree, both sugars, eggs, milk and vanilla extract into a large mixing bowl.
And mix together until combined.
In a separate medium bowl, whisk together flour with baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
Fold the dry ingredients into the wet mixture and mix until just combined, taking care not to over-mix.
Moist Muffin Tip
Over-mixing muffin batter is one of the top culprits of dense, tough muffins. This is because mixing develops gluten in the flour, which, when overdone, prevents the muffins from being light and tender.
Divide the batter evenly amongst the muffin cups, filling each about ¾ of the way full.
Muffin Tin Filling Tip
To make it easy to scoop your batter into the muffin tin, I recommend using a cookie scoop. I use a #20 cookie scoop to scoop up the batter and put it in the tin.
Whip up the streusel topping.
Just put all the ingredients in a small bowl and use a fork to mix until crumbly.
Sprinkle the streusel topping over the muffin batter.
And bake the muffins for 17-20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Be sure to let the muffins rest in pan for a few minutes before moving to wire racks to cool completely.
I think you'll be totally shocked and thrilled with how moist and delectable these muffins are.
They're perfectly spiced for fall and make a delicious pair with a cup of coffee or tea.
⏲️ How to store
Once muffins are completely cooled, you can store them in an airtight container at room temperature.
Because the muffins are super moist, I recommend lining the container with a paper towel to absorb any extra moisture.
Muffins can be stored at room temperature for 2-3 days.
To keep for longer, you can put the airtight container in the fridge (for about a week), but muffins will likely lose some of their moisture in the fridge.
🎉 Variations on recipe
These muffins are the perfect combination of banana, pumpkin, and spices and a delightful fall treat! But there are also so many adjustments you can make to them if you want.
Here are some ideas:
- Add chocolate chips, white chocolate chips, or caramel chips
- Add nuts like pecans, walnuts, or pistachios (add to muffin batter and or streusel topping)
- Add a vanilla icing drizzle
- Add a caramel sauce drizzle
- Add a cream cheese swirl
- Fold chopped apples into batter
- Add dried cranberries into batter
- Instead of recommended spices, use chai spices instead
- Add the flavor extract of your choice, like maple extract, almond extract, or cinnamon extract
💡 Tips for success
While muffins are pretty simple and straight-forward to make, there are steps you can take to make sure you have the tastiest, moistest pumpkin banana muffins possible!
- Use super ripe bananas: the riper your bananas are, the more sweetness they add to the muffins. Don't be afraid of brown spots!
- Use room temperature ingredients: When baking, it's always best to let ingredients take eggs and milk out of the fridge a bit before starting the recipe. Room temperature ingredients mix more smoothly with other ingredients and prevent curdling and/or uneven baking.
- Don't over-mix the muffin batter: over-mixing will cause your muffins to be dense instead of moist.
- Be sure to cool the muffins in the muffin tin for 5-10 minutes before transfering them to a wire rack. This will help them set and prevent them from getting soggy or sticking to the papers too much.
🍂 More fall muffins
Cooler weather means we're craving a cup of coffee (or an Iced Pumpkin Cream Chai Tea Latte!) and a seasonal muffin!
Here are some of our favorite fall muffin recipes:
These Starbucks Pumpkin Cream Cheese Muffins also look incredible!
And if you want a super easy banana bread recipe without the pumpkin, try my cake mix banana bread!
These muffins are the best way to combine pumpkin spice and banana flavor in one super moist and totally appropriate for breakfast treat.
📖 Recipe
Pumpkin Banana Muffins
Ingredients
- 1 cup mashed ripe banana (from about 2 large bananas)
- ¾ cup pumpkin puree
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs room temperature
- 2 tablespoon milk
- 1 teaspoon vanilla extract
- 1 ½ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Streusel Topping
- 2 tablespoon unsalted butter melted
- ¼ cup packed light brown sugar
- 3 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350 degrees and line a 12 cavity muffin tin with papers (I recommend spraying the papers with a little nonstick cooking oil since the muffins are so moist and can stick. You can also skip the papers and spay a non-stick muffin tin if you prefer).
- In a large bowl stir together mashed banana, pumpkin puree, both sugars, eggs, milk and vanilla extract until well combined.
- In a separate medium bowl, whisk together flour with baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- Fold the dry ingredients into the wet mixture and mix until just combined, taking care not to overmix.
- Divide the batter evenly amongst muffin cups, filling each about ¾ of the way full. Sprinkle streusel topping evenly over the batter.
- Bake for 17-20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
- Let muffins rest in pan for a few minutes before moving to wire racks to cool completely.
Streusel Topping
- Use a fork to mix all the ingredients together in a small bowl until crumbly.
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