Pumpkin Banana Bread Muffins
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!
Equipment
- Kitchen Scale
- Stand Mixer
- 12-muffin pan
- Cupcake liners
Ingredients
For The Pumpkin Muffins
- 180 grams all-purpose flour 1 ½ cups
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 245 grams pumpkin purée 1 cup
- 115 grams mashed bananas ½ cup, about 1–2 medium ripe bananas
- 85 grams unsalted butter melted (6 tablespoons)
- 135 grams brown sugar packed (⅔ cup)
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk
For The Cinnamon Streusel
- 100 grams granulated sugar ½ cup
- 60 grams all-purpose flour ½ cup
- ½ teaspoon cinnamon
- 57 grams unsalted butter melted (4 tablespoons)
- 1 pinch salt
Instructions
- Preheat your oven to 425F. Prepare a 12-muffin baking sheet. Make streusel by mixing flour, cane sugar, cinnamon, a pinch of salt, and melted butter together. Set aside.100 grams granulated sugar, 60 grams all-purpose flour, ½ teaspoon cinnamon, 57 grams unsalted butter, 1 pinch salt
- 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.245 grams pumpkin purée, 115 grams mashed bananas, 85 grams unsalted butter, 135 grams brown sugar, 1 large egg, 2 tablespoons milk, 1 teaspoon pure vanilla extract
- 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.180 grams all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 ½ teaspoons pumpkin pie spice
- 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! Kitchen scales are easy to find, affordable, and the best way to make sure your recipes turn out as accurately as possible.
- Use all the streusel — it seems like a lot at first, but it bakes into the perfect crunchy topping.
- Pure pumpkin purée only, not pumpkin pie filling.
- 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
Tried this recipe?Let us know how it was!
