Raise your hand if you are all in when it comes to pumpkin season! Well, even if you are savoring the last month of summer – this Pumpkin Spice Banana Muffin recipe is a great way to ease yourself into the pumpkin recipes. Moist banana bread muffins with the addition of pumpkin and warm pumpkin spices are baked with the most wonderful streusel crunchy topping!
Look to your counter, are there some overripe bananas sitting there? Sure, maybe you had good intentions of eating them, but now they are just sitting there all sad. Well, let’s turn them into something magnificent, shall we? Grab a can of pumpkin puree and a handful of common pantry ingredients and make one of my favorite muffin recipes!
You will love the way they taste and how wonderful your house will smell when they are baking.
Pumpkin Banana Muffins With Pumpkin Spice Streusel
This combination of pumpkin spice and banana bread muffins will knock your socks off! Believe me, it is such a delicious combination. Sweet bananas and canned pumpkin come together so well to make these easy pumpkin banana muffins. The pumpkin spice streusel takes the pumpkin flavor up a notch and makes them irresistible.
You will find that homemade pumpkin pie spice adds that je ne sais quoi and the warm spices smell great too! You might find yourself using this great recipe for pumpkin pie spice mix in other recipes.
Why You’ll Love This Banana Pumpkin Muffin Recipe
Soft, crumbly and so flavorful these pumpkin banana muffins are a real treat to eat. You’ll find they are a great combination of your favorite delicious muffin flavors; banana bread and pumpkin.
All About Muffins
Research tells us that the word ‘muffin’ comes from the old German word ‘muffen’ which is the plural of muffe which means small cake.
Muffins are similar in shape to cupcakes minus the frosting and muffins are available in both sweet and savory flavors whereas cupcakes tend to be offered only in sweet flavors.
Muffins are often perceived to be healthier than cupcakes but unfortunately, they are most often not but that doesn’t mean we can’t treat ourselves once in a while, right? For me, it’s all about balance!
Banana Pumpkin Spice Muffin Ingredients
For detailed instructions and amounts, please scroll down to the printable recipe card.
Nothing crazy is involved when making these muffins. Just some pretty basic ingredients and you are well on your way. Here is what you will need:
For the Topping:
- flour – regular, all-purpose flour works well
- pumpkin pie spice – use my homemade pumpkin pie spice recipe
- cloves – use ground cloves or buy whole and crush in a coffee grinder
- brown sugar – you can use dark or light brown sugar. Your preference.
- cold butter, cut into pads – I prefer to use unsalted butter
For the Muffin Batter:
- bananas, mashed – keep a stash of ripe bananas in the freezer
- canned pumpkin – make sure to buy 100% pure pumpkin puree and not pumpkin pie filling
- vegetable oil – any mild cooking oil works well
- honey – maple syrup is a good substitute if you don’t have any honey on hand
- sugar – white granulated sugar works well
- eggs – I reach for large eggs when I am shopping
- baking powder
- baking soda
- salt – any kind of salt will work
- pumpkin pie spice
How To Make Pumpkin Banana Muffins With Pumpkin Spice Streusel
Preheat the oven to 375 degrees and line the muffin tin with liners or spray the tin with non-stick cooking spray.
In a medium sized bowl, combine all of the ingredients for the topping, using your fingers or a couple of forks, incorporate the butter into the dry ingredients. Set aside.
In a mixing bowl, whisk together mashed bananas, pumpkin, eggs, oil, honey, and sugar until smooth.
In another bowl whisk together flour, soda, powder, and spices.
Slowly mix dry ingredients into wet ingredients until combined.
Fill muffin cups about 2/3 full. Top with a generous spoonful of topping.
Bake for about 19 minutes, or until a toothpick inserted in the center comes out clean.
Remove to a wire rack to cool slightly. You can cool them completely, but be sure to sneak one of the warm muffins – you won’t regret it!
LOVE THEM? PIN THEM!
Don’t forget where you found the recipe for these banana pumpkin muffins! Pin this recipe to your favorite Pinterest beard before you go!
Tips & Tricks
- .Make sure the butter for the topping is cold.
- Bring the eggs to room temperature before baking with them.
- If you don’t have muffin liners, dip a paper towel in vegetable oil and wipe the muffin portion of the tray with the oil. Or spray with non-stick cooking spray.
- If you spill any batter on the muffin tray wipe it up before you bake the muffins as after you bake them the spills will be harder to clean.
Are banana pumpkin muffins healthy?
Banana pumpkin muffins aren’t necessarily ‘unhealthy.’ It really is all about balance and I would never recommend anyone sustain from eating muffins nor would I tell them to eat a muffin every day.
If you want to modify this recipe to make healthy pumpkin banana muffins, here are a few things you can do:
- omit the streusel topping to reduce the overall number of calories
- use whole wheat flour to increase the amount of fiber
- add some protein: toast a handful of pumpkin seeds, finely chop and sprinkle on top or add to the batter. Adding protein keeps you fuller longer.
- If you want to make these pumpkin banana muffins gluten-free you can substitute gluten-free flour for the all-purpose flour. The best options are Cup4Cup and Bob’s Red Mill. I sometimes use almond flour for streusel toppings instead of all-purpose flour. I don’t recommend substituting almond flour in the muffins though.
- Almond flour is gluten-free so it is a good alternative. Just a note on almond flour, once opened it is best to store in the fridge or freezer.
FAQs About Muffins
Do muffins freeze well?
Yes absolutely, muffins freeze very well! I often make a big batch of muffins and put half in the freezer to eat later. It is the best way to make sure you always have a muffin on hand when the mood strikes or when the kids ask.
What is the best way to store muffins with a streusel topping?
This is somewhat a challenge with a streusel topping, unfortunately, if you store the muffins in an airtight container the moistness of the muffin will turn the topping slightly wet and gooey. You can still enjoy their great taste but the crunch will disappear.
I typically keep my muffins on the counter and cover them with a tea towel. They keep pretty nicely this way for a few days.
MORE MUFFIN RECIPES TO LOVE
Love muffins? Us, too!! Here are some more of our favorite muffin recipes:
- Spiced Glazed Muffins (pictured above)
- Lemon Crumb Muffins
- Very Berry Bisquick Muffins
- Double Chocolate Banana Muffins
- Strawberry Cheesecake Muffins
- Cranberry Orange Muffins
- Cherry Almond Muffins
- Banana Blueberry Muffins
- See ALL of my Bread, Muffins, Rolls and Biscuit Recipes
I can’t wait to get a batch of these pumpkin banana muffins in the oven so I can enjoy the aroma and the warm muffins! Let’s get to the recipe!
- For the Topping:
- 6 Tablespoons flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cloves
- 1 cup brown sugar
- 3 Tablespoons cold butter, cut into pads
- For the Muffins Batter:
- 3 small ripe bananas, mashed
- 1 - 15oz can canned pumpkin
- 1/2 cup vegetable oil
- 1/2 cup honey
- 3/4 cup sugar
- 3 eggs
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3 teaspoon pumpkin pie spice
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 3 1/4 cup flour
- Preheat oven to 375 degrees, line muffin tin with liners.
- In a medium sized bowl, combine all of the ingredients for the topping, using your fingers or a couple of forks, incorporate the butter into the dry ingredients. Set aside.
- In a mixing bowl, whisk together bananas, pumpkin, eggs, oil, honey and sugar until smooth.
- In another bowl whisk together flour, soda, powder and spices.
- Slowly mix dry ingredients into wet ingredients until combined.
- Fill muffin cups about 2/3 full. Top with a generous teaspoon of topping.
- Bake for about 19 minutes, or until toothpick inserted in center comes out clean.
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Amount Per Serving: Calories: 193Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 23mgSodium: 190mgCarbohydrates: 33gFiber: 1gSugar: 19gProtein: 3g
Nutrition isn't always accurate.
This recipe was originally posted on September 15, 2014. It had been updated to improve user experience and reshared on August 5, 2022.