Pumpkin Banana Muffins With Pumpkin Spice Streusel

Soft and moist, these pumpkin banana muffins capture the flavours of fall! A simple pumpkin spice streusel adds a sweet spicy crunch.

this recipe!

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If you like moist banana muffins, you’ll love these quick and easy pumpkin banana muffins! One of my favourite fall recipes, the muffins are tender, buttery, and not overly sweet. Essentially banana bread muffins, the addition of pumpkin purée, and a simple streusel topping, turns this kitchen basic into a festive treat for fall!

I use canned pumpkin to save time, however, if you feel ambitious, make your own pumpkin purée. There’s a great post called How To Make Homemade Pumpkin Purée on Baked the blog (another project I work on).

We always have bananas in our house which means I have no shortage of overripe bananas in the freezer at all times. Use overripe bananas with spotted to full black peels for this recipe. The darker your banana peels get, the more intense the banana flavour will be. Also, super overripe bananas are easier to mash with a fork!

The pumpkin spice streusel topping is optional. I like the hit of spice from the streusel on its own, however, true pumpkin spice lovers may want to also add it to the pumpkin muffin batter.

I think banana pumpkin muffins are best served fresh, with a smear of butter, and a mug of warmed apple cider. The combo conjures images of falling leaves, crisp sunny days, and cozy sweaters. I hope you love the recipe!

Jump to:

• Ingredients
• Recommended Tools
• Step-By-Step Instructions
• Notes & Tips
• How To Store Pumpkin Banana Muffins
• Substitutions
• Mix-Ins & Variations
• Recipe

Ingredients

For The Pumpkin Banana Muffins

• Baking Soda—To get the best results with this pumpkin muffin recipe, use baking soda that’s either fresh or opened not too long ago. Baking soda loses strength over time so an old box in the pantry from three years ago isn’t ideal.
• Overripe Bananas—I always let bananas turn completely black on the outside before I throw them in the freezer door for an indefinite period of time. Use bananas that have at least some black spotting.
• Eggs—All of my recipes use large brown eggs. I like the consistency of using large eggs, and I like the way brown eggs look better in pictures.😅 Room temperature eggs are easier to mix than cold eggs.
• Pumpkin Purée—I use standard canned pumpkin purée from the grocery store.

For The Pumpkin Spice Streusel

• Pumpkin Pie Spice—PPS is found in the baking aisle of most grocery stores. If you really love pumpkin spice, add a teaspoon or two to the muffin batter when you mix the dry ingredients.

Recommended Tools

• Muffin Tin
• Glass 4-Quart Mixing Bowls (set of 2)
• Mason Cash Innovative Kitchen Tilting Mixing Bowl
• KitchenAid 5-Speed Ultra Power Hand Mixer
• OXO Good Grips Medium Cookie Scoop
• Wire Cooling Racks

Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom of the post, to see the PRINTABLE recipe card with ingredient measurements and full instructions.

Step-By-Step Instructions

Preheat the oven to 425ºF (220ºC) and generously grease a 12 cup muffin tin with butter. Be sure to grease the inside the muffin cups as well as the top of the tin. Line the tin with paper muffin wrappers and set aside.

Place the flour, baking soda, and salt in a medium-large bowl. Whisk everything together until well combined and set aside.

Add the butter and both sugars to a mixing bowl. Use a hand or stand mixer to cream the butter and sugars together on medium-high speed.

Once the butter mixture is light and fluffy, add the eggs to the bowl, one at a time, mixing well between each addition.

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When the eggs are fully mixed in, the mixture will have increased in volume, and it will be smooth and creamy.

Put the bananas in with the butter and egg mixture and mash them with a fork.

Add the pumpkin purée and vanilla extract to the bowl and use the mixer once again to combine.

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Dump the flour mixture into the bowl of wet ingredients. Switch to using a wooden spoon, or hard-edged rubber spatula. Gently stir/fold the muffin batter by hand until the flour is just mixed in—a few streaks of flour is ok (see notes).

Use a cookie dough scoop to scoop the muffin batter evenly between the 12 prepared muffin cups. It may seem like you have a lot of batter in each cup but I promise it’s the right amount.

Make The Pumpkin Spice Streusel

Place all of the ingredients in a small bowl. Use a hand mixer on low, a fork, or your hands, to mix everything together until the ingredients are crumbly and well combined (see notes).

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Sprinkle the streusel evenly over the 12 pumpkin banana muffins.

Place the tin in the preheated oven and bake the muffins for 15 minutes. Reduce the heat to 350ºF (180ºC) and bake 5 to 7 minutes more. Transfer the muffin tin to a wire rack to cool for 10 minutes.

Turn the muffins out from the tin onto the rack to cool completely. Pumpkin banana muffins are best served warm with a smear of butter.

Notes & Tips

I haven’t tried it, but you can make 24 mini or six jumbo muffins with this amount of batter. Baking times (and maybe the temperature for mini muffins) will change so test with a toothpick for doneness.

To test muffins with a toothpick, insert a toothpick down into the top of a muffin as far as you can. Gently pull the toothpick out of the muffin. If any wet batter is clinging to the toothpick the muffins are not ready. Return them to the oven.

Make homemade pumpkin purée with fresh pumpkins if you don’t want to use canned.

I use two bananas to help balance the banana and pumpkin. If you want stronger banana flavour use three bananas.

To make spiced muffins, add 1 to 2 teaspoons of pumpkin pie spice, ground cinnamon, or homemade chai spice to the flour before whisking with the baking soda and salt.

You can make these banana muffins in one bowl if you want to. I like to whisk my flour separately to ensure even distribution of the baking soda and salt.

Stop mixing the wet pumpkin batter and the flour together you can still see a few little streaks of flour in the batter. Flour doesn’t like to be stirred too much, and, if over-mixed, can sometimes make for tough baked goods. Nobody wants that.

Make the streusel by hand instead of using a mixer if you prefer. I use my hand mixer because it’s easy.😂 If you like larger chunks of streusel, don’t soften the butter. Mix firmer butter with the other ingredients using a fork or your fingers until combined.

If you don’t own a cookie dough scoop use a soup spoon. I happen to own a cookie scoop and I like the consistency it offers for portioning.

How To Store Pumpkin Banana Muffins

Sadly, pumpkin banana muffins are best eaten fresh. They’re still good the next day, stored at room temperature in a large zipper top bag, but the streusel loses its crunch.

Your best bet is to store the muffins in the freezer. Let them cool completely after baking, eat what you want, and place the rest in a large zipper top bag. They’ll keep well in the freezer for up to a month.

To that frozen muffins either pull one out to sit at room temperature until defrosted, or heat gently in the microwave until thawed.

Substitutions

You can use light spelt flour in place of all-purpose for a whole grain option.

Baking powder can be substituted for baking soda.

I haven’t tested these banana muffins with dairy-free butter, however, I think it should be fine with a good quality DF butter.

If you don’t like pumpkin pie spice, try ground cinnamon or homemade chai spice.

Mix-Ins & Variations

Here are some ideas to take these easy pumpkin banana muffins to the next level:

• Chocolate chips—Because who doesn’t love chocolate? Stir in ½ to ¾ cup when you add the flour.
• Add An Icing Drizzle—A simple powdered sugar icing would be terrific drizzled over cooled muffins. Even better? Add ½ teaspoon of maple extract.
• Make This Whipped Cream Cheese Frosting—It’s not like these muffins are healthy, so treat yoself!
• Nuts—Add walnuts or pecans to amp up the fall flavour.
• Dried Cranberries—Perfect for fall and winter time.
• Candied Ginger—The dried kind that’s crystallized with sugar. I love it, but it can be overpowering. Try ¼ to ½ cup depending on your taste.

Some Of My Favourite Fall Recipes

Date & Orange Scones With Dark Chocolate
Dutch Oven Beef Stew
Small-Batch Cinnamon Rolls
Dutch Oven Apple Crisp
Chai-Spiced Rice Krispie Treats
Nut-Free Granola With Sesame & Honey

Be sure to check for step-by-step pics above!☝🏻Also, if you make this recipe and love it, please come back and give it a 5-star rating — it helps more people find the recipe!💗