These pumpkin banana muffins are so moist, perfectly spiced, and topped with a simple and buttery pumpkin spice streusel! They're a very simple bake and are the perfect fall morning easy breakfast, or a cozy treat to snack on throughout the week.
If you love easy quick breads during the cooler months, then you will love these easy pumpkin and banana muffins with spiced streusel! The muffins themselves are unreal, with both mild banana and pumpkin flavors, and the absolute squishiest and most moist texture! We think they'd be perfect on their own, but the pumpkin spice streusel takes them to the next level. It's also very simple, but so buttery and adds the best crunch to the top of the muffins.
We're obsessed with both banana and pumpkin breads in the fall, and these muffins bring both of those recipes together. They're perfect with a morning coffee or tea, but also just sweet enough if you're craving a homemade treat during the week. Muffins are also such a great baking option because they're very easy to make and don't even require an electric mixer! These ones are also super cute and would be perfect to bring to an autumn party.
Why You'll Love these Muffins
- They're super easy! These muffins are the best because they don't require a stand mixer, and can just be whisked and combined by hand.
- They're very moist without having any special ingredients. Muffins often have a specific ingredient like greek yogurt or sour cream which do make them moist, but if you're like me you might not have another use for something like sour cream. Thankfully, the pumpkin puree provides the moisture in this recipe so you don't need any of those special ingredients!
- The pumpkin and banana flavors go so well together. The pumpkin and spices are a great match for the banana flavor, and the homemade streusel topping makes them extra satisfying!
Ingredients for the Pumpkin Spice Streusel
The streusel is very easy to make and only uses 5 ingredients, 1 of which is just a pinch of salt!
- Flour - The flour helps bring the streusel together and create the perfect crumb texture.
- Sugar - Just a little which adds some sweetness to the overall muffins.
- Pumpkin pie spice - Adds a mild spice flavor that pairs so well with the pumpkin and banana.
- Salt - Just a pinch to bring out the flavors!
- Butter - Make sure to use cold butter (not room temperature) as this ensures the streusel will hold its shape when baked and not become too melted. I also like to cut it into quarters vertically and then chop it into small cubes, which makes it easier to incorporate with the other ingredients.
See recipe card below for quantities.
Ingredients for the Pumpkin Banana Muffins
These muffins have a simple ingredient list, and you may already have many of them on hand. They also only require 1 banana and some canned pumpkin puree.
- Flour - Of course! Just make sure to properly measure it as this makes a big impact on the outcome of the recipe.
- Baking powder - Helps the muffins rise perfectly!
- Baking soda - A little bit helps to make them rise as well.
- Salt - Just a little to add some flavor.
- Cinnamon - Adds some spice which pairs so well with the pumpkin, banana, and the streusel.
- Butter - Melted butter works perfectly for whisking it into the other ingredients, just make sure it's slightly cooled and not hot otherwise it might cook the eggs.
- Eggs - Make sure they're room temperature.
- Vanilla extract - Just a little so it doesn't overpower the other flavors.
- Sugar - These muffins have a little sugar but not so much that they're overly sweet.
- Brown sugar - A little brown sugar in place of all white granulated sugar adds some richness.
- Pumpkin puree - Of course! Just make sure to not blot it because the moisture in the pumpkin puree makes the muffins super moist.
- Banana - Just 1 mashed banana adds the perfect amount of banana flavor to these so that they end up tasting a bit like banana bread too!
Step by Step Instructions for the Streusel
The homemade streusel is very easy to make and just takes about 5 minutes.
Step 1: Make the pumpkin spice streusel. In a medium bowl whisk together the flour, sugar, pumpkin pie spice, and a pinch of salt, then add in the chopped butter. Use your fingers to cut in the butter until crumbly. Set in the fridge.
Step by Step Instructions for the Muffins
The muffins are also extremely simple and don't require any special equipment! I've also made them a bunch of times recently and they always turn out perfectly, so if you're looking for a reliable baking idea be sure to give these a try.
Step 1: Preheat oven and prepare pans. Preheat the oven to 425 degrees and line a muffin or cupcake tray with 11-12 liners (see note).
Step 2: Whisk dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Step 3: Whisk together wet ingredients and combine with dry. In a separate medium bowl whisk together the melted butter, eggs, vanilla extract, sugars, pumpkin puree, and mashed banana. Slowly add wet ingredients to dry, using a spatula to gently combine, ensuring not to overmix.
Step 4: Scoop batter into liners and top with crumble. Divide the batter between the 11-12 liners using a cookie scoop, filling each to the top. Top each muffin with some of the crumble.
Step 5: Bake the muffins. Bake the muffins for 10 minutes at 425 degrees, then without removing the muffins from the oven, reduce the heat to 375 degrees and continue baking for 6-7 minutes until the centers rise and a toothpick inserted in the center comes out clean.
Step 6: Cool the muffins. Cool the muffins in the pan for 10 minutes, then remove them to a wire rack to continue cooling completely. Enjoy!
Tips for Making these Pumpkin Banana Muffins
- Make sure to thoroughly whisk the dry ingredients together. I know it doesn't seem as important, but evenly spreading out the baking powder and baking soda ensures each muffin rises evenly.
- Make sure not to blot the pumpkin puree! I know a lot of recipes say to squeeze the water out of the puree, but make sure to not in this recipe as it adds the moisture to the muffins.
- I definitely recommend using the trick of starting the oven temperature higher and then reducing it as this leads to the puffiest and prettiest muffins!
I haven't tried it, but I think it would work okay! I personally love the streusel and think it adds so much sweetness and crunch, but if you just want plain pumpkin banana muffins I think they would work.
They have a mild banana flavor which pairs so well with the pumpkin, but it's definitely not overpowering!
To make these muffins evenly puffy, make sure to use the oven temperature trick and accurately measure all of the ingredients. I also personally love dividing the batter between 11 muffin tins instead of 12 to make for slightly larger muffins.
Storing and Freezing
These muffins are best right away but can be stored at room temperature in an airtight container for 3-4 days.
These muffins also freeze well and can be wrapped in plastic wrap and stored in the freezer for 1-2 months. Once ready to eat, thaw at room temperature until they're defrosted.
If you make this recipe we would absolutely love if you left a star review and/or comment! Also, make sure to tag us on Instagram @doublethespoonfuls so we can see what you create.
Pumpkin Banana Muffins
Pumpkin Spice Streusel
- ⅔ cup flour
- ⅓ cup sugar
- 1 teaspoon pumpkin pie spice
- pinch of salt
- 5 tablespoons butter chopped, cold
Pumpkin Banana Muffins
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- ½ cup butter melted, cooled
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- ¼ cup light brown sugar
- ¾ cup pumpkin puree (not blotted)
- ½ cup banana about 1 medium banana, mashed
Pumpkin Spice Streusel
- In a medium bowl whisk together the flour, sugar, pumpkin pie spice, and a pinch of salt, then add in the chopped butter. Use your fingers to cut in the butter until crumbly. Set in the fridge.⅔ cup flour, ⅓ cup sugar, 1 teaspoon pumpkin pie spice, pinch of salt, 5 tablespoons butter
Pumpkin Banana Muffins
- Preheat the oven to 425 degrees and line a muffin or cupcake tray with 11-12 liners (see note).
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.2 cups flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 ½ teaspoons cinnamon
- In a separate medium bowl whisk together the melted butter, eggs, vanilla extract, sugars, pumpkin puree, and mashed banana. Slowly add wet ingredients to dry, using a spatula to gently combine, ensuring not to overmix.½ cup butter, 2 eggs, 1 teaspoon vanilla extract, ½ cup granulated sugar, ¼ cup light brown sugar, ¾ cup pumpkin puree, ½ cup banana
- Divide the batter between the 11-12 liners using a cookie scoop, filling each to the top. Top each muffin with some of the crumble.
- Bake the muffins for 10 minutes at 425 degrees, then without removing the muffins from the oven, reduce the heat to 375 degrees and continue baking for 6-7 minutes until the centers rise and a toothpick inserted in the center comes out clean.
- Cool the muffins in the pan for 10 minutes, then remove them to a wire rack to continue cooling completely. Enjoy!