Pumpkin Banana Muffins are the perfect fall treat! These moist banana muffins are flavored with pumpkin and are topped with a delicious oat streusel. Plus no mixer is needed to make them!
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These Pumpkin Banana Muffins are made in one bowl and take just 10 minutes to prep! They’re topped with a delicious oat streusel and these make the perfect snack or breakfast.
These banana pumpkin muffins are really similar to my banana carrot muffins. I love using pumpkin puree in these muffins to get all the fall vibes and yumminess!
These pumpkin banana muffins are so simple to make and I love that you can make them in one bowl - minimal cleanup is always a win for me!
Why You Need These Pumpkin Banana Muffins
- These muffins don’t need any fancy equipment and you don’t need a mixer to make them.
- They’re made with good-for-you ingredients like bananas and pumpkin puree. I am always up for sneaking veggies into baked goods!
- You can sprinkle over a delicious oat streusel just before baking, or leave it off if you prefer.
- They make the perfect snack or breakfast. Plus, you can freeze these muffins so you always have a delicious muffin on hand.
Recipe Ingredients
Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!
- Flour- I tested this recipe using all-purpose flour, I haven’t tested this with gluten-free flour.
- Pumpkin Puree- when using canned pumpkin make sure you are using 100% pumpkin and not pumpkin pie filling. Pumpkin pie filling has spices and sugar already added to it and we don’t want to use that in these muffins!
- Bananas- I recommend using old bananas with spots as they’ll be easier to mash up and be a bit sweeter.
- Pumpkin Pie Spice- don’t have any pumpkin pie spice on hand? I like using this recipe to make my own!
- Oats- for the oat streusel be sure to use old-fashioned oats. You can use quick oats in a pinch but don’t use steel-cut oats.
Step-by-Step Instructions
Step 1: Whisk the dry streusel ingredients together in a small bowl, then pour in the melted butter. Mix until everything is combined and set aside.
Step 2: Preheat the oven to 350°F and coat a muffin pan with non-stick spray or line it with paper liners. Set aside.
Step 3: In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together.
Step 4: In a separate bowl, whisk together the melted butter, sugar, eggs, vanilla, mashed banana, and pumpkin puree. Pour this into the dry ingredients and mix just until there are no streaks of flour left.
Step 5: Scoop the batter into the prepared muffin pan, filling each muffin liner ¾ of the way full. If using the streusel, sprinkle that on top of each muffin.
Step 6: Bake for 17-23 minutes. A toothpick inserted in the middle of a muffin should come out clean. Let the muffins cool for 5 minutes in the pan, then remove them and let them cool completely on a cooling rack.
Frequently Asked Questions
You can make your own! I like using this recipe to make homemade pumpkin pie spice.
There are a couple of ways you can ripen bananas quickly. If you want to make these pumpkin banana muffins later in the week, store the bananas in a brown paper bag and they will ripen faster in a few days. Otherwise, you can ripen them in the oven. Preheat your oven to 300°F and place the bananas on a baking sheet. Bake for 20-30 minutes and they should come out brown or black and very squishy. Let them cool completely before using for this recipe.
Your muffins might be dry because of over-mixing the batter, so as soon as there are no more streaks of flour when folding everything together, stop mixing. You also might be adding too much flour, so make sure you’re measuring the flour properly!
Tips and Tricks
- Spoon and level your flour- I always recommend spooning and leveling your flour when baking. Scooping the measuring cup right into the flour will actually compact the flour and give much more than the recipe calls for. To spoon and level, use a large spoon to gently scoop the flour into your measuring cup. Once it's full, use a flat edge (like a butter knife) to gently scrape across the top of the measuring cup.
- Overmixing the batter - to make sure your muffins stay soft and don’t come out dry, stop mixing the batter as soon as there are no more streaks of flour. Overmixing it will cause dense muffins!
- No Streusel - if you don’t want to add the streusel then feel free to leave that out!
- Pumpkin Puree - make sure you are using pumpkin puree and not canned pumpkin pie filling!
Storing & Freezing
Store muffins in an airtight container at room temperature for up to 5 days. You can also freeze the muffins for up to 3 months. To defrost, let them sit at room temperature until completely thawed. You can heat them up in the microwave too.
Want to try more muffin recipes?
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📖 Recipe
Pumpkin Banana Muffins
Ingredients
- 1¾ cup all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon pumpkin pie spice
- ⅓ cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- 1 cup mashed banana about 2 large bananas
Streusel Topping
- 1 cup all-purpose flour spooned and leveled
- ½ cup old fashioned oats
- ⅓ cup light brown sugar packed
- ⅓ cup granulated sugar
- ¾ teaspoon cinnamon
- 6 tablespoon butter melted
Instructions
Make the Streuesel (optional):
- In a small bowl, whisk together the flour, oats, brown sugar, sugar, and cinnamon. Pour in the melted butter, and mix until completely combined. Set aside.
Make the Muffins
- Preheat the oven to 350° F. Spray a muffin tin lightly with non-stick spray. Set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
- In a separate bowl, whisk together the melted butter, sugar, eggs, vanilla, mashed banana, and pumpkin puree. Pour this into the dry ingredients and mix just until there are no streaks of flour left.
- Scoop batter into prepared muffin pan, filling each muffin ¾ of the way full. Sprinkle the oat streusel over the tops of each muffin.
- Bake for 17-23 minutes or until a toothpick comes out clean. Let muffins cool in the muffin tin for 3-5 minutes. Remove them from the pan and let them cool completely on a cooling rack.
Notes
- Spoon and level your flour- I always recommend spooning and leveling your flour when baking or using a kitchen scale to measure your flour in grams.
- Overmixing the batter - to make sure your muffins stay soft and don’t come out dry, stop mixing the batter as soon as there are no more streaks of flour. Overmixing it will cause dense muffins!
- No Streusel - if you don’t want to add the streusel then feel free to leave that out!
- Pumpkin Puree - make sure you are using pumpkin puree and not canned pumpkin pie filling!
Nutrition
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