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Best Pumpkin Banana Bread Muffins

Best Pumpkin Banana Bread Muffins: Easy Recipe for Cozy Mornings

Delight in the Best Pumpkin Banana Bread Muffins, a cozy treat perfect for mornings.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 228 kcal

Equipment

  • oven
  • Muffin Pan
  • Mixing Bowls
  • Whisk
  • stand mixer

Ingredients
  

Streusel topping

  • 0.75 cup all-purpose flour
  • 0.25 cup light brown sugar or dark
  • 0.25 cup granulated sugar I use all natural cane sugar
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon pumpkin pie spice
  • 0.5 cup butter cold and cut into small cubes

Muffins

  • 0.5 cup butter room temperature
  • 1 cup granulated sugar reduce to ⅔ cup for high altitude
  • 0.5 cup brown sugar light or dark brown, packed
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 15 ounce pumpkin puree not pumpkin pie mix, 100% pumpkin
  • 2 large ripe bananas mashed
  • 3.25 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

Instructions
 

Preparation

  • Preheat your oven to 425° F (220 ° C) and prep muffin pans with muffin liners or spray with baking spray.
  • In a medium bowl, mix the streusel ingredients until well combined and place in the refrigerator.

Making Muffins

  • In a large bowl, cream together butter, granulated sugar, and brown sugar until smooth.
  • Add eggs one by one, mixing thoroughly after each addition. Then, add vanilla.
  • Incorporate pumpkin puree and mashed banana until just combined.
  • In another bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
  • Gradually add the flour mixture to the wet mixture, stirring until just combined.
  • Fill muffin liners about ¾ full with batter and top with streusel.
  • Bake at 425° F for 5 minutes, then reduce the temperature to 350° F (175° C) and bake for another 20-25 minutes for jumbo muffins or 13-15 minutes for regular muffins.
  • Allow muffins to cool completely on a wire rack.
  • For the optional glaze, mix powdered sugar, vanilla extract, and milk until smooth, then drizzle over cooled muffins.

Notes

Store muffins in an airtight container on the counter for 1-3 days, then transfer to the fridge for up to 1 week. They can be frozen for up to 3 months.

Nutrition

Serving: 1muffinCalories: 228kcalCarbohydrates: 36gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 36mgSodium: 293mgPotassium: 85mgFiber: 1gSugar: 19gVitamin A: 451IUVitamin C: 1mgCalcium: 36mgIron: 1mg
Keyword baking, banana muffins, easy muffins, fall recipes, pumpkin muffins
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