Print

Pumpkin Banana Muffins

Pumpkin banana muffins on white cloth with milk in the background.

5 from 1 reviews

These Pumpkin Banana Muffins have a crunchy streusel topping with banana bread and pumpkin muffin flavours rolled into one delicious muffin!

Ingredients

1 and 1/2 cups all-purpose flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. salt

3 ripe bananas, mashed

3/4 cup pumpkin purée (not pumpkin pie filling)

1/4 cup granulated sugar

1/4 cup brown sugar

1 egg, lightly beaten

1/3 cup melted butter, cooled

1/4 cup chopped pecans (or walnuts)

Streusel Topping

1/3 cup brown sugar

2 tbsp. all-purpose flour

1/8 tsp. cinnamon

1 tbsp. cold butter

1/2 cup chopped pecans (or walnuts)

Instructions

  1. Preheat oven to 425°F. 
  2. Grease six jumbo muffin tins.
  3. In a large mixing bowl, combine all-purpose flour, baking soda, baking powder, cinnamon and salt.  Stir well to combine.
  4. In a separate medium-sized mixing bowl, combine mashed bananas, pumpkin purée, granulated sugar, brown sugar, beaten egg and melted butter. Stir until combined.
  5. Add dry ingredients to wet ingredients and stir just until combined. 
  6. Stir in chopped pecans.
  7. Divide batter evenly among six jumbo muffin cups. 
  8. Streusel topping: Combine brown sugar, all-purpose flour, cinnamon, cold butter and pecans in small bowl.  Mix with clean hands or with wooden spoon until well combined. 
  9. Sprinkle streusel mixture over the tops of each muffin.  
  10. Bake in 425°F oven for 5 minutes.  Reduce temperature to 350°F and bake for the additional 14 to 16 minutes, testing with a toothpick for doneness. (Do not open the oven door when you reduce the temperature)!
  11. Cool for one minute in muffin tin, then transfer to wire cooling rack.

Notes

  1. Variations: add in 1 cup of mini chocolate chips
  2. Add in 1/2 cup of raisins or dried cranberries
  3. Substitute pecans for walnuts
  4. Add in 1 tsp. of pumpkin pie spice for even more traditional pumpkin pie flavour
  5. You can omit the streusel topping and make a glaze using 1 cup of powdered sugar with enough maple syrup until it's a consistency that can be drizzle over the muffins. 
  6. Storage instructions: Store cooled muffins in airtight container for up to three days.
  7. Freezing instructions: Freeze cooled muffins in freezer-safe container or ziplock bags for up to one month.

Nutrition

Keywords: Pumpkin Banana Muffins