Soft and moist, these pumpkin banana muffins capture the essence of fall! Make sure to choose bananas with at least some spotting for best flavor. We love the sweet spicy crunch of buttery pumpkin spice streusel on top!
Preheat the oven to 425ºF (220ºC). Generously grease a 12-cup muffin tin with butter. Line the tin with paper muffin wrappers and set aside.
Place the flour, baking soda, and salt in a medium-large bowl. Whisk until well combined. 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 until the mixture is light and fluffy, about 2 to 3 minutes.
Add the eggs to the bowl, one at a time, mixing well and scraping down the sides of the bowl between each addition.
Add the bananas to the butter mixture and mash them with a fork. Add the pumpkin purée and vanilla extract to the bowl. Use the electric mixer to mix everything together.
Add the flour to the bowl. Switch to a wooden spoon and gently stir the muffin until the flour is just mixed in.
Use a cookie dough scoop to portion the batter evenly between the 12 prepared muffin cups.
Make The Pumpkin Spice Streusel—Use your hands to all of the streusel ingredients until crumbly and combined.
Sprinkle all of 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 continue to bake 5 to 7 minutes more. Transfer the tin to a wire rack to cool for 10 minutes before turning the muffins out onto the rack to cool completely. Pumpkin banana muffins are best served warm with a smear of butter.
Notes
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 and continue to check every few minutes.
If you want stronger banana flavor use three bananas.
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 really love pumpkin spice, add a teaspoon or two to the muffin batter when you mix the dry ingredients.