Pumpkin Banana Muffins

Discover the ultimate autumn treat with these bakery style Pumpkin Banana Muffins. Super moist and perfectly spiced, these muffins blend the sweetness of ripe bananas, the warmth of pumpkin and the sugary crunch of crumb topping.

Fall is a season like no other. Tourists flock north to see dying leaves, farmers weed whack cornfields into mazes and the pumpkin spice craze is in full swing. And what a craze it is! People fall asleep mentally stable on September 30th and wake up certifiably nuts on October 1st. Not me; I went pumpkin spice psycho way back in August. It didn’t even matter that it was still 96 degrees outside, this girl kissed summer goodbye then stocked up on pumpkin air fresheners, pumpkin spice trash bags and pumpkin cat litter. I don’t even have a cat.

Basically, I’ll buy anything that makes my house smell like pumpkin 24/7. But it’s not just my nose that’s obsessed with pumpkin spice, my taste buds are too. Everything I eat this time of year is pumpkin flavored, from Twinkies to tuna fish. My pantry is like a parallel universe of pumpkin spice items. And what I don’t buy, I make. Pumpkin Spice Pringles go in my shopping cart, Pumpkin Spice Muffins go in my oven. That way, all the edible bases are covered.

Okay, I admit, I have a small addiction to pumpkin spice. If somebody made a pumpkin spice flip-flop, I’d probably eat that too. And while rubber shoes might not be the tastiest way to enjoy pumpkin spice, Pumpkin Banana Muffins certainly are. Pillowy soft on the inside with a crunchy crumb topping on the outside, these fall muffins are legendary for their pumpkin spice flavor. With mashed bananas and tall bakery style tops, these muffins pair perfectly with a pumpkin spice latte and a lit pumpkin spice candle.

Before sharing the Pumpkin Banana Muffins recipe, here are a few baking tips to help you out:

Ingredient Tips

For the upmost banana flavor, be sure to use overripe bananas that are so brown and covered with bruises that they look like Mike Tyson punched them.

This recipe uses canned pumpkin puree, do not substitute pumpkin pie filling.

Always use the spoon and level method to measure flour. Scooping overpacks flour into the measuring cup which results in dry, dense muffins.

Preparation Tips

Above all, do not overmix or overbake the batter or muffins will be dry and dense.

How to Store Pumpkin Banana Muffins

Store muffins in an airtight container at room temperature up to 3 days.

Can you freeze muffins? Yes, you can freeze these pumpkin banana muffins in an airtight container or freezer bag up to 2 months.

I hope you enjoy these fall muffins! Please leave a rating and review below when you try them yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.

Finally, if you like banana recipes then you’ll love these Baked Banana Donuts with Condensed Milk Frosting. Made with overripe bananas and pantry staples, these donuts are delicious plain or topped with condensed milk frosting and a dusting of cocoa powder.

Pumpkin Banana Muffins

Heather Wolf

Discover the ultimate autumn treat with these bakery style Pumpkin Banana Muffins. Super moist and perfectly spiced, these muffins blend the sweetness of ripe bananas, the warmth of pumpkin and the sugary crunch of crumb topping.

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Muffins

Cuisine American

Servings 12

Ingredients

  

Crumb Topping

• 1/4 cup dark brown sugar packed
• 2/3 cup all-purpose flour unbleached
• 1 tsp ground cinnamon
• 1/4 cup unsalted butter melted and cooled

Pumpkin Banana Muffins

• 2 cup all-purpose flour unbleached
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp sea salt fine
• 1 1/2 tsp pumpkin pie spice
• 1 tsp ground cinnamon
• 2 large eggs room temperature
• 1/2 dark brown sugar packed
• 1/2 cup granulated sugar
• 1 cup pumpkin puree
• 1 cup overripe bananas mashed
• 1/2 cup vegetable oil
• 1 tsp vanilla extract pure

Instructions

 

Crumb Topping

• Combine sugar, flour, cinnamon and butter in a large bowl. Using your fingers, mix ingredients together until small clumps begin to form.
• Cover and refrigerate until ready to use.

Pumpkin Banana Muffins

• Preheat oven to 425 degrees. Line a standard 12-count muffin pan with cupcake papers then set aside.
• In a large bowl, whisk together flour, baking soda, baking powder, salt and spices.
• In a separate bowl, whisk together eggs, both sugars, pumpkin, bananas, oil and vanilla.
• Add dry ingredient to wet ingredients. Stir with a wooden spoon until just barely combined. Avoid overmixing or muffins will be dry.
• Distribute batter evenly among 12 muffin liners.
• Remove crumb topping from the refrigerator and sprinkle an even amount on top of each muffin.
• Bake for 5 minutes at 425 degrees. Keeping the oven door closed, reduce temperature to 350 degrees then bake for an additional 15 to 17 minutes (or until a toothpick inserted into the center of muffins comes out clean). Avoid overbaking.
• Cool muffins in pan for for 5 minutes then remove and place on a wire rack to cool to completely.
• Muffins will keep in an airtight container at room temperature up to 3 days or in the refrigerator up to a week.

Keyword banana, crumb topping, muffin, pumpkin