Julie Clark
Posted:
Pumpkin Banana Muffins
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Moist pumpkin banana muffins with warm fall flavors and a cinnamon sugar streusel topping. This is an easy muffin recipe for breakfast, kids’ after school snack or dessert.
Pumpkin and banana team up in these soft, flavorful muffins that are perfect for fall mornings. They’re easy to mix up, are loaded with fall spices and bake in under 20 minutes. Add the cinnamon sugar topping, or keep it simple with raw turbinado sugar for a little sparkle.
Banana Muffins Just Got a Pumpkin Spice Twist
When fall hits, its time to pull out the muffin pan and make all things pumpkin!
Have you tried our chocolate chip pumpkin muffins? Or our pumpkin spice crumb muffins? What about my grandma’s banana bread? This new pumpkin banana muffins is based on those popular fall recipes.
The muffins are excellent as is, but you can add mix-ins such as chocolate chips, chopped walnuts or pecans, or even cranberries or raisins.
It’s the perfect recipe to use up the bananas on the counter that have brown spots. Serve them with some cranberry apple cider!
And if you need more ripe banana recipes, try our cream cheese banana bread, banana cream pie, chocolate banana bread and caramel banana bread.
Enjoy! -Julie
Ingredients
You’ll love this banana pumpkin muffins recipe because it uses pantry staples:
- Vegetable or canola oil works great, but if you have coconut oil, melt it and add it in. It’s amazing!
- This recipe works well with all-purpose gluten-free flour.
- Make sure to use pure pumpkin puree and not pumpkin pie filling.
- This recipe can easily be made dairy-free by skipping the streusel on top.
For complete ingredients and amounts, see the full recipe below.
Pumpkin Banana Muffins
Moist pumpkin banana muffins with warm fall flavors and a cinnamon sugar streusel topping. This is an easy muffin recipe for breakfast or dessert.
Servings 24
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Ingredients
- 1 cup vegetable oil
- 1 ½ cups granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup solid pack pumpkin puree
- 1 1/4 cups mashed ripe banana 3 small bananas or 2 large
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
Streusel Topping:
- 2 tablespoons cold salted butter
- 2/3 cup firmly packed brown sugar
- 1 teaspoon ground cinnamon
- OR ½ cup raw sugar
Instructions
- Preheat the oven to 375º Fahrenheit. Line 24 muffin cups with paper liners or spray with cooking spray.
- In a large bowl, mix together the oil, sugars, eggs, vanilla, pumpkin and mashed banana. 1 cup vegetable oil , 1 ½ cups granulated sugar, ½ cup brown sugar, 2 large eggs, 2 teaspoons vanilla extract, 1 cup solid pack pumpkin puree, 1 ¼ cups mashed ripe banana
- Add the flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice to the wet ingredients. Mix in the dry ingredients with a whisk until barely combined, then use a rubber spatula to fold together a couple more times until the batter is fully mixed. Do not overmix. 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 2 teaspoons baking powder, 2 teaspoons cinnamon, 2 teaspoons pumpkin pie spice
- Use a cookie scoop to scoop the batter into prepared muffin pans. Divide the batter to make 24 muffins.
- Make the streusel. In a small bowl, use a fork to cut together the butter, sugar and cinnamon. Sprinkle the topping evenly over the muffin batter. Or sprinkle raw sugar over the tops of the muffins if you’d like a simpler topping. 2 tablespoons cold salted butter , 2/3 cup firmly packed brown sugar, 1 teaspoon ground cinnamon OR ½ cup raw sugar
- Bake the muffins for 18 minutes, until the muffins have risen and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Notes
- Storage: Store muffins in an airtight container at room temperature for up to 3 days. You may also freeze the muffins. Place in the freezer for up to 6 weeks. Thaw at room temperature in the container before opening to maintain freshness.
- Refer to the article above for more tips and tricks.
Nutrition
Calories: 257kcal | Carbohydrates: 39g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 160mg | Potassium: 137mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1649IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
How to Make Pumpkin Banana Muffins: Step by Step
Prepare. Preheat the oven to 375º Fahrenheit. Line two muffin tins with 24 paper liners.
Mix the wet ingredients. In a large bowl, mix together the oil, sugars, eggs, vanilla, pumpkin and mashed banana.
Add the dry ingredients. Add the flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice. Mix with a whisk until barely combined, then use a rubber spatula to fold together a couple more times until the batter is fully mixed. Overmixing may make tough, dense muffins so do not stir too much.
Fill the muffin liners. Scoop the batter into prepared muffin tin. Divide the batter to make 24 muffins.
Make the topping. Use a fork to cut together the butter, sugar and cinnamon. Sprinkle the topping evenly over the muffin batter. Or sprinkle raw sugar over the tops of the muffins if you’d like a sparkly sugar crunch top.
Bake. The pumpkin banana muffins will only take about 18 minutes to bake. A toothpick inserted into the center of a muffin should come out mostly clean or with a few moist crumbs.
