Why You’ll Love This Recipe
I love that these muffins use an entire can of pumpkin puree, so nothing goes to waste. The combination of pumpkin and banana makes the muffins moist without being dense, while the streusel topping adds a sweet crunch that takes them to bakery level. I also like that the recipe can be made as regular, jumbo, or even mini muffins, making it flexible for any occasion. And if I want them extra indulgent, I drizzle them with a simple vanilla glaze.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Streusel Topping:
¾ cup all-purpose flour
¼ cup light or dark brown sugar
¼ cup granulated sugar
½ teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
½ cup butter, cold and cubed (salted or unsalted; if unsalted, add a pinch of salt)
Muffins:
½ cup butter, room temperature (salted or unsalted; add ¼ teaspoon salt if using unsalted)
1 cup granulated sugar (⅔ cup if baking at high altitude)
½ cup packed light or dark brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 (15-ounce) can pumpkin puree (100% pumpkin, not pumpkin pie mix)
2 large ripe bananas, mashed (if frozen, thaw and drain excess liquid)
3 ¼ cups all-purpose flour (increase by 2 tablespoons for high altitude)
2 teaspoons baking soda (reduce to 1 ½ teaspoons for high altitude)
2 teaspoons baking powder (reduce to 1 ½ teaspoons for high altitude)
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon kosher salt
Vanilla Glaze (optional):
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk
Directions
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I preheat the oven to 425°F (220°C) and line my muffin tin with liners or grease it well.
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To make the streusel, I combine flour, sugars, cinnamon, and pumpkin pie spice, then cut in the butter with a fork or pastry cutter until crumbly. I refrigerate it while preparing the batter.
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In a large bowl, I cream butter with both sugars until light and fluffy, about 2 minutes.
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I add the eggs one at a time, mixing well, then stir in vanilla.
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I mix in the pumpkin puree and mashed bananas. The batter may look slightly curdled, which is normal.
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In another bowl, I whisk flour, baking soda, baking powder, spices, and salt. I gradually add the dry mixture to the wet, mixing until just combined.
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I fill muffin liners about ¾ full, then top with streusel.
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I bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 13–15 minutes for regular muffins, 20–25 minutes for jumbo muffins, or 10–14 minutes for minis.
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I cool the muffins on a wire rack, then drizzle with vanilla glaze if desired.
Servings and timing
This recipe makes 18–24 regular muffins or 9 jumbo muffins. It takes about 20 minutes to prepare and 15 minutes to bake, for a total of 35 minutes.
Variations
Sometimes I swap the streusel for chocolate chips or chopped pecans for a different flavor. When I want a healthier option, I use whole wheat flour for part of the all-purpose flour. I also like experimenting with gluten-free flour blends, which work well with the moisture from pumpkin and bananas. For a richer muffin, I drizzle on cream cheese glaze instead of vanilla.
Storage/Reheating
I store muffins in an airtight container at room temperature for up to 3 days, then move them to the fridge for up to a week. They also freeze beautifully—I wrap them individually and keep them in a freezer bag for up to 3 months. To reheat, I microwave for 20–30 seconds or warm them in a 300°F oven for 5–7 minutes.
FAQs
How do I get bakery-style muffin tops?
I bake the muffins at 425°F for 5 minutes, then lower the temperature. That initial heat burst activates the leavening agents and helps create tall, domed muffin tops.
Can I make these muffins without the streusel topping?
Yes, I can leave off the streusel. The muffins are still moist and flavorful on their own, or I can add chocolate chips or nuts instead.
Can I make these muffins gluten-free?
Yes, I can substitute a 1:1 gluten-free flour blend. Since the muffins are very moist, they adapt well to gluten-free baking.
Can I use overripe bananas that were frozen?
Yes, I can. I just thaw them and drain off excess liquid before mashing to avoid adding too much moisture to the batter.
Do I need to add the glaze?
No, the glaze is optional. I like to drizzle it on for a bakery-style finish, but the muffins are sweet and flavorful enough without it.
Conclusion
I love how these Pumpkin Banana Muffins combine the best of both worlds—pumpkin spice and banana bread—in one light, fluffy, and moist muffin. With a buttery streusel topping and optional glaze, they’re as pretty as they are delicious. Whether I make them as jumbo bakery-style muffins or mini bites, they always disappear quickly.
Print
Pumpkin Banana Muffins
- Total Time: 35 minutes
- Yield: 18–24 muffins (or 9 jumbo)
- Diet: Vegetarian
Description
These bakery-style muffins are packed with warm spices, pumpkin, and banana—topped with buttery streusel and optionally glazed for a cozy fall treat.
Ingredients
Instructions
Preheat Oven: Set oven to 425°F (220°C). Line muffin tins or grease well.
Make Streusel: Combine flour, sugars, cinnamon, and pumpkin pie spice. Cut in cold butter using a fork or pastry cutter until crumbly. Chill until ready to use.
Cream Butter & Sugars: In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy (about 2 minutes).
Add Eggs & Wet Ingredients: Beat in eggs one at a time, then add vanilla, pumpkin puree, and mashed banana. Mix until just combined (it may look curdled—this is normal).
Combine Dry Ingredients: In another bowl, whisk flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
Mix Batter: Gradually mix dry ingredients into wet until just incorporated. Do not overmix.
Fill Muffin Tins: Fill muffin liners ¾ full (or to the top for bakery-style muffins). Top generously with streusel.
Bake:
Bake at 425°F for 5 minutes.
Without opening the oven, reduce temperature to 350°F (175°C).
Bake:
13–15 minutes for regular muffins
20–25 minutes for jumbo muffins
10–14 minutes for mini muffins
Muffins are done when a toothpick comes out clean.
Cool & Glaze: Cool on wire racks. If using, whisk glaze ingredients and drizzle over cooled muffins.
Notes
Storage: Store at room temperature for 1–3 days, refrigerate up to 1 week, or freeze up to 3 months.
Fill muffin cups high for bakery-style domes.
Don’t overmix to keep muffins soft.
For best rise: Start baking at high heat for 5 minutes.
Make your own pumpkin pie spice: 1½ tsp cinnamon + ½ tsp each of nutmeg, allspice, ginger, or cloves.
High Altitude Adjustments:
Sugar: Reduce granulated sugar to ⅔ cup
Flour: Increase by 2 tbsp
Leavening: Reduce baking soda & powder to 1½ tsp each
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking, Oven
- Cuisine: American
