Pumpkin Banana Muffins

Soft and fluffy pumpkin banana muffins with a delicious crumb topping

Course Snack

Cuisine American

Keyword banana pumpkin muffins, pumpkin banana muffins

Prep Time 10

Cook Time 35

Servings muffins

Calories 294kcal

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

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