Make soft and fluffy Pumpkin Banana Muffins with a pumpkin spice crumb topping for the perfect fall treat. Pumpkin and banana come together to make perfectly moist muffins. They are a great dessert or snack for any fall gathering!
Quick
Easy cleanup
You’ll Learn: How to make soft and fluffy pumpkin banana muffins for a fall treat
Worth It: Makes a festive fall snack without complicated steps or ingredients
Bonus: Uses a whole can of pumpkin puree so none goes to waste
Why you’ll love this recipe
- Festive fall snack – Make these banana pumpkin muffins when you want to serve something festive for fall, but you don’t want to have to fuss with lots of complicated steps.
- Perfectly moist and decadent – Ripe mashed bananas and pumpkin puree come together to make simply the most incredibly moist muffins. The pumpkin pie spice in the muffin perfectly balances the sweetness of the crumb topping
- Great for parties or meal prep – These make a large batch of muffins AND use up a whole can of pumpkin puree so there won’t be any hanging around in the fridge. It is the perfect recipe to make for a fall party or even a week of meal prep.
Serving Suggestions
Use this brown butter cream cheese frosting recipe on any of your favorite desserts. I served it on top of this rich and moist brown butter banana bread.
You can pair it with these carrot cake cookies, or replace the frosting on this easy pumpkin cake. It would also be delicious with these red velvet cake mix cookies.
Turn your favorite muffin recipe into a quick cupcake by adding a dollop of this icing on top. I added some these healthy carrot cake muffins for an easy Easter recipe!
Ingredients and Ingredient Substitutions
- Ripe bananas – be sure to let your large bananas get nice and ripe with brown spots before using. Your muffins will be sweet and more flavorful this way.
- Pumpkin Puree – use a whole 15oz can of pure pumpkin puree for this muffin recipe
- Egg – add 2 large eggs to help things come together and give the muffins lift
- Neutral vegetable oil – I personally like to use avocado oil for baking
- Granulated sugar – in the batter and in the crumb for that perfect sweetness
- All purpose flour – you can use a gluten free flour blend instead. You can also do half whole wheat flour and half all purpose flour, but the end result will be a slightly denser muffins
- Pumpkin pie spice – a full tablespoon of pumpkin pie spice in the muffin batter as well as a bit in the crumb topping helps balance the sweet flavors and really give this muffin that fall taste.
- Baking soda – just a bit of baking soda gives the muffins rise and a looser crumb
- Kosher salt – in the muffin batter and in the crumb topping helps enhance the flavors and balance the sweetness.
- Butter – melted and cooled butter helps give the crumb topping that distinct crunch once baked.
- Brown sugar – adds a richer, deeper flavor to the crumb topping.
How to make
Step 1: Prepare muffin batter
To begin, preheat oven to 350F and line a muffin tin with liners. Peel and place bananas in a large mixing bowl and smash bananas.
Add pumpkin puree, eggs, vegetable oil, and granulated sugar to the bowl. Whisk together until ingredients are evenly combined.
In a separate bowl mix together all purpose flour, pumpkin pie spice, baking soda and salt. Fold dry ingredients into wet with a flat spatula.
Step 2: Prepare Crumb Topping
Scoop about 1/3 cup of batter into each muffin tin. Depending on your muffin pan size you may need to cook these in 2 batches.
Prepare crumb topping by mixing together the melted butter, granulated sugar, brown sugar, pumpkin pie spice and salt. Then, fold in the all purpose flour – you should be left with a thick sand-like crumb.
Place a generous amount of the crumb, about 2 heaping tablespoons, into each muffin cup over the batter.
Step 3: Bake the muffins
Place in the oven to bake at 350F for 25-28 mins. Allow muffins to cool completely before enjoying. Bake second batch as needed – I like to place the batter and crumb in the fridge between batches.
Storage
I prefer to store these in an air tight container in the fridge for up to 1 week. The crumb topping can get a bit soft in the fridge so to crisp it up again, warm the muffins in the oven or toaster oven at 300F for about 5 minutes.
Check out These Other Delicious pumpkin snacks
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
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Recipe
Pumpkin Banana Muffins
Ingredients
Muffin Ingredients
- 2 large ripe bananas
- 1 can pumpkin puree (15oz)
- 2 eggs room temperature
- 1/2 cup neutral vegetable oil
- 1 cup granulated sugar
- 2 1/4 cups all purpose flour
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp kosher salt
Crumb Topping Ingredients
- 1/2 stick stick unsalted butter melted and cooled (4 tbsp)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 3/4 cup all purpose flour
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
Instructions
- Preheat oven to 350F and line a muffin tin with liners
- Peel and place bananas in a large mixing bowl and smash bananas. Add pumpkin puree, eggs, vegetable oil, and granulated sugar to the bowl. Whisk together until ingredients are evenly combined
- In a separate bowl mix together all purpose flour, pumpkin pie spice, baking soda and salt. Fold dry ingredients into wet with a flat spatula.
- Scoop about 1/3 cup of batter into each muffin tin – depending on your muffin pan size you may need to cook these in 2 batches.
- Prepare crumb topping by mixing together the melted butter, granulated sugar, brown sugar, pumpkin pie spice and salt. Then, fold in the all purpose flour – you should be left with a thick sand-like crumb
- Place a generous amount of the crumb, about 2 heaping tablespoons, into each muffin cup over the batter
- Place in the oven to bake at 350F for 25-28 mins. Allow muffins to cool completely before enjoying
Recipe Notes
- Store these muffins in an air tight container in the fridge for up to 1 week. To re-crisp crumb topping, warm the muffins in the oven or toaster oven at 300F for about 5 minutes.
- You can use gluten free all purpose flour in place of the regular all purpose flour to make these muffins gluten free
- If you want to omit the crumb topping, bake for about 22-25 minutes only
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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