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–+ servings

Pumpkin Banana Bread Muffins

Audrey
These Pumpkin Banana Bread Muffins are 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!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 Muffins
Calories 205 kcal

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

  1. 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.
  2. Store at room temperature for 3-5 days. Freeze for up to 6 months.

Nutrition

Calories: 205kcalCarbohydrates: 28gProtein: 1gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 43mgSodium: 230mgPotassium: 47mgFiber: 0.5gSugar: 22gVitamin A: 186IUVitamin C: 1mgCalcium: 28mgIron: 0.4mg
Keyword banana, muffins, pumpkin
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