These pumpkin banana muffins are the perfect blend between two classics: pumpkin muffins and banana bread. Add a warm streusel topping flavored with cinnamon for an extra delish treat.
Why You'll Love Pumpkin Banana Muffins
- Has a buttery, crumbly pumpkin spice streusel
- Versatile: eat for breakfast, afternoon snack, or even dessert
- Can be paired with coffee or a cozy chai latte
- Perfect fall dessert
- The best way to use your overripe bananas
- Convenient: these muffins are great if you have a brown banana to use and an open can of pumpkin puree.
- moist muffins: these muffins will stay moist for 4 days!
Pumpkin Banana Muffins Ingredients
- Banana & Pumpkin Puree: The dynamic duo that gives these muffins their moisture and natural sweetness. Make sure your bananas are ripe and spotty for the best flavor!
- Dark Brown & Granulated Sugar: A combination of sugars that adds depth and a subtle caramel flavor, thanks to the molasses in dark brown sugar.
- Vegetable Oil: Keeps the muffins moist without making them too heavy. You can also use melted coconut oil for a slightly nuttier flavor.
- Pumpkin Pie Spice: The quintessential fall spice blend, featuring cinnamon, nutmeg, ginger, and cloves. It’s like autumn in a jar!
- All-Purpose Flour: Provides the perfect structure for these muffins. If you’re feeling adventurous, you could try subbing in some whole wheat flour for a heartier texture.
- Baking Powder & Baking Soda: Our leavening agents that ensure these muffins rise beautifully.
- Pumpkin Spice Streusel: A buttery, sugary topping that adds a delicious crunch and extra hit of spice. Trust me, you don’t want to skip this step!
Tips and Variations
- Add-Ins: For a little extra texture, consider adding a handful of chopped nuts (like pecans or walnuts) or chocolate chips to the muffin batter.
- Banana Substitute: If you don’t have ripe bananas on hand, you can substitute with applesauce or additional pumpkin puree, but note that the flavor will change slightly.
- Streusel Flavor: If you prefer, you can swap out the pumpkin pie spice in the streusel for cinnamon or another spice blend of your choice.
Expert Tips
- Use room temperature ingredients. It helps to use room-temp eggs and milk. This ensures your batter forms into a homogenous mixture and blends perfectly.
- Don't overmix the batter. This ensures you have moist muffins and not dry, dense muffins.
- Use ripe bananas: extra ripe bananas are more sweet, moist, and will lend to the sweetness of the recipe.
FAQS
Can I add nuts to these muffins? Of course! These muffins taste amazing with chopped pecans or walnuts! You can add whatever you like.
Can I use gluten-free flour? Yes, you can substitute all-purpose flour with a gluten-free flour blend. Just make sure it’s a 1:1 substitute, and your muffins should turn out great!
What can I use instead of vegetable oil? You can swap the vegetable oil for melted coconut oil or even melted butter if you prefer. Just keep in mind that coconut oil will add a slight coconut flavor to the muffins.
How do I know when the muffins are done? The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Be careful not to overbake, as this can dry out the muffins.
If you make these Pumpkin Banana Muffins, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Fall Recipes page.
Pumpkin Banana Muffins
Ingredients
- 1/4 cup mashed ripe banana
- 3/4 cup pumpkin puree
- 1/4 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 1/2 cup vegetable oil/ butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
Pumpkin Spice Streusel
- 1/3 cup all purpose flour
- 1/3 cup packed light brown sugar
- 1/2 tsp pumpkin pie spice
- 1/4 cup unsalted butter, softened
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the muffin cups with non-stick spray.
- In a small bowl, combine the flour, brown sugar, and pumpkin pie spice for the streusel. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
- In a large mixing bowl, whisk together the mashed bananas, pumpkin puree (squeeze the excess moisture out of it) , granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix; the batter should be slightly lumpy.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Generously sprinkle the streusel topping over each muffin, pressing it down lightly so it sticks to the batter.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
