Last Thursday I promised my kids there would be muffins when they got home from school. My first thought was to whip up some Banana Spiced Crumb Muffins, my collection of Frozen Bananas is getting a little out of hand, but I really wanted to do something with pumpkin. (’tis the season, ya know?) So, I decided to play around with this idea and got these moist and DELICIOUS Pumpkin Spice [banana bread} Muffins!
Using the banana gave them extra moisture, that made them so soft and delicious. There was a hint of banana taste to them, but the addition of the pumpkin and all of the spices used, not only in the muffin, but in the crumb topping made them a perfect fall bread.
Speaking of bread, I think the next time I make these, that is what I am going to try. Instead of muffins, I will make either one big loaf, or some mini loaves of bread. Just another idea.
I mixed up the topping before I made the muffins batter and set it aside. After filling the liners with batter, I gave them a generous coating of the crumb topping. That spice crunch made these EXTRA special.
They had that perfect round top with all of the crumb topping clinging on, just waiting to be enjoyed! By the way, there is just nothing in the way of a fall fragrance; candle or air freshener that can make your home smell like a spiced bread baking! Mmmm!!
I hope that your family loves these as much as ours did!
Pumpkin Spice {banana bread} Muffins
These Pumpkin Spice Banana Bread Muffins are so moist and perfectly fall spiced from the bread to the crumb topping, they are a must make for fall!
Ingredients
- 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
Instructions
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.
Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving: Calories: 193Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 23mgSodium: 190mgCarbohydrates: 33gFiber: 1gSugar: 19gProtein: 3g
Nutrition isn't always accurate.
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Love the flavor of spiced breads like this? I bet you would really love my Pumpkin Bread with Spiced Glaze!
If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela
Nicole Neverman says
These muffins sound great! Loving the banana, honey, and cinnamon in there. I’ve never had a pumpkin muffin (never had pumpkin anywhere but as a roast dinner side, that’s just how we roll here in NZ) so I am looking forward to giving this a try 🙂
Akaleistar says
Banana and pumpkin sound like a great combination!
Ellesees.blogspot.com says
Here from IG! I can only imagine how wonderful those taste and smell!
Michaela Kenkel says
Welcome!! They are wonderful!!
Amanda says
I just made these this afternoon. The flavor was on point and the topping brought an extra element of goodness to them. A couple of points though, 1) I ended up with a ton of extra topping, even with covering the tops of the muffins with it completely. I think I had about double what I needed. 2) it’s probably due to the difference in ovens, but I followed the recipe/directions exactly and my muffins came out burned on the bottom and slightly more done than I would prefer. Not a big deal, I cut off the bottom and put a little butter on it & it’s still delicious. So I definitely plan on making these again, but for my gas oven, I will try baking them at 350 for about the same amount of time. Thanks for a great recipe!
Michaela Kenkel says
I would certainly think it’s just the difference in ovens. I am happy you still liked them!