Pumpkin Banana Muffins
These pumpkin banana muffins are so moist, perfectly spiced, and topped with a simple and buttery pumpkin spice streusel!
Ingredients
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
Instructions
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!
Notes
The homemade parchment paper liners are made by cutting 5-inch squares of parchment paper and forming them over an upside down water glass.
This recipe makes for 11 good-sized muffins, and you can just leave the 12th muffin hole in the pan empty. If you want to make 12, that's also doable, they will each just be a bit smaller and not as tall.
You might have some leftover streusel which can be kept in the refrigerator for 2-3 days in an airtight container. It's amazing sprinkled on oatmeal, ice cream, or fruit!
Tried this recipe?Let us know how it was!
