These Pumpkin Banana Bread Muffins are a perfect sweet and cozy treat to enjoy this fall! The banana and pumpkin together create a perfectly balanced, extra-moist fall muffin that can be enjoyed for breakfast or dessert.
If that isn’t enough, the muffins are topped with a sweet, crunchy cinnamon streusel that you will want to eat all on its own!
These are undeniably fall muffins! Make these all throughout the fall season to keep your spirits high! They would also be a great Halloween or Thanksgiving breakfast or dessert idea.
This recipe was inspired by my pumpkin breakfast muffins and my sourdough banana bread muffins. Try them out this fall and let me know which is your favorite!
Jump to:
Ingredients
These pumpkin banana bread muffins are made with a handful of simple ingredients to make this quick and easy to make. If some of the ingredients don’t work for you, see my “substitutions” section for my favorite swaps. All you'll need is:
- all-purpose flour
- baking powder
- baking soda
- salt
- pumpkin pie spice
- pumpkin puree
- bananas
- unsalted butter
- brown sugar
- egg
- vanilla extract
- milk
See recipe card for quantities.
Instructions
- Step 1: Make streusel, preheat the oven to 425F and prepare a 12-muffin pan.
- Step 2: Mix wet ingredients
- Step 3: Add dry ingredients to wet ingredients.
- Step 4: Portion out into 12-muffin pan, top with streusel, and bake.
Hint: use all of the streusel! it seems like a lot at first, but trust me!
Substitutions
Some of the listed ingredients do not work for you? Here are a few of my tried and true substitutes!
- Milk: Use high-fat non-dairy milk if you don't want to use dairy! I highly recommend Oatly oat milk (full fat or regular would be ideal).
- Butter: Use a non-dairy butter like Country Crock's plant butter. A neutral oil (like coconut oil) would work well here too!
Variations
Here are a few ideas to customize this recipe!
- Keep it simple: swap the pumpkin pie spice for 1 teaspoon of cinnamon + ¼ teaspoon nutmeg or cardamom
- Caramel: add ½-1 cup of caramel bits to the batter before baking or drizzle melted caramel on top.
- White chocolate: add ½-1 cup of white chocolate chips or chunks to the batter before baking.
- Nuts: add 1 cup of walnuts to the batter before baking.
Equipment
Storage
Store at room temperature for 3-5 days. Freeze for up to 6 months.
Top tip
Weigh your ingredients! I can't recommend this enough. Kitchen scales are easy to find, affordable, and beneficial to your baking journey. It is the best way to make sure your recipes turn out as accurate as possible. See my "equipment" section above for links to scales I recommend.
FAQ
Yes! See my "substitutions" section for my favorite dairy-free baking ingredients
This is an age-old trick to help create tall, round muffins like the kind you get at the bakery. You can bake them for 15-20 minutes at 350F if you would rather keep it simple.
Yes! Follow my sourdough banana bread muffin recipe and use 1 cup of pumpkin and ½ a cup of banana.
Related Recipes
Looking for other sweet recipes like this? Try these:
Pumpkin Banana Bread Muffins
Equipment
- Kitchen Scale
- Stand Mixer
- 12-muffin pan
- Cupcake liners
Ingredients
For pumpkin banana muffins
- 1 and ½ cups all-purpose flour 180g
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon pumpkin pie spice
- 1 cup pumpkin puree
- ½ cup mashed bananas about 1-2 medium ripe bananas
- 6 Tablespoons unsalted butter 85g, melted
- ⅔ cup packed brown sugar 135g
- 1 large egg at room temperature (50g without shell)
- 1 teaspoon pure vanilla extract
- 2 Tablespoons milk
For cinnamon crumble
- ½ cup sugar 100g
- ½ cup flour 60g
- ½ teaspoon cinnamon
- 4 tablespoon melted butter
Instructions
- Preheat your oven to 425F. Prepare a 12 muffin baking sheet. Make streusel by mixing flour, cane sugar, cinnamon, and melted sugar together. Set aside.
- In a large mixing bowl or bowl of a stand mixer, mix melted butter, brown sugar, vanilla extract, pumpkin puree, mashed banana, milk, and egg until just combined.
- In a separate bowl, mix together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Add the dry ingredients to the wet ingredients and mix until combined.
- Portion out the batter in a 12 muffin pan. Top with prepared streusel topping.
- Bake for 5 mins at 425F and then lower the temperature to 350F (while keeping the oven closed) and bake for 15-16 more minutes.
- Allow to cool in the pan for 5 minutes before transferring to a cooling rack and enjoy!
Notes
- TIP: Weigh your ingredients! I can't recommend this enough. Kitchen scales are easy to find, affordable, and beneficial to your baking journey. It is the best way to ensure your recipes turn out as accurately as possible. See my "equipment" section above for links to scales I recommend.
- Store at room temperature for 3-5 days. Freeze for up to 6 months.
Seema Sriram says
Gosh! these are the best pumpkin muffins and I will not have to ever look at another recipe. Yum!
Audrey says
You made my day! So happy to hear that you liked them!
Stephanie Hawkins says
I made these for the girls at work. They all loved them and can’t stop raving about what a great baker I am. Thanks so much!
Olivia says
Where does the 2T of milk go? I see it in recipe card but not the instructions.
Audrey says
Hi Olivia! Sorry, you add it in with the wet ingredients 🙂 I updated the post; thank you for bringing this to my attention!