Pumpkin Banana Muffins

These Pumpkin Banana Muffins are easy to make, moist, and delicious with a homemade streusel topping and vanilla glaze! These muffins make the perfect breakfast, snack, or dessert.

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baked pumpkin banana streusel muffins with a vanilla glaze on a wire rack

One of my favorite things to have for breakfast is a delicious muffin with my coffee. And if I can make my own and have leftovers for other days, I’m all in! These Pumpkin Banana Muffins are a favorite in my house, especially with the streusel and vanilla glaze toppings!

You can also make these muffins a little healthier and skip the toppings. Don’t worry, they are still delicious and will satisfy your morning cravings.

Ingredients Needed to Make Pumpkin Banana Muffins

From the pantry: all-purpose flour, baking soda, baking powder, pumpkin puree, ripe banana, sugar, brown sugar, confectioners powdered sugar.

From the spice cabinet: pumpkin pie spice, cinnamon, vanilla extract, salt.

In the fridge: egg, milk, unsalted butter.

How to Make a Streusel Topping

Add all-purpose flour, brown sugar, sugar, cinnamon, pumpkin pie spice, and cubed cold butter into a medium bowl. Use a pastry cutter or a fork to combine everything and create a crumble. Place in the fridge until ready to use so the butter stays nice and cold.

streusel on top of pumpkin banana muffins before baking

How to Make Banana Pumpkin Muffins

  1. Place the flour, baking soda, baking powder, pumpkin pie spice, and salt for the. muffins in another medium mixing bowl and mix together using a whisk or fork. Set aside.
  2. Place the pumpkin puree, ripe banana, egg, sugar, and vanilla in a large mixing bowl and whisk to combine.
  3. Pour half of the dry ingredients into the wet ingredients, and mix in with a spatula. Add the other half and continue to mix by hand until everything is combined.
  4. Place the batter in the muffin pan evenly across 12 sections. The cups should be about ¾ full. Remove the streusel from the fridge and sprinkle it on top of each muffin.
  5. Bake for 5 minutes at 425°F and then reduce the temperature to 350°F. Don’t open the door, just reduce the heat. This step will help the muffins rise in the pan and bake evenly. Continue baking for 15-18 more minutes until a toothpick comes out clean.
  6. Remove the muffins from the oven and let them cool in the pan for 5 minutes before placing them on a cooling rack to cool for another 5 minutes.
  7. Drizzle the vanilla glaze on top of each muffin before serving.
baked pumpkin banana muffins with streusel on top in a muffin tin

How to Make a Muffin Glaze

This is the easiest glaze ever to make! I make this glaze all the time for muffins, donuts, scones, and more! Place the powdered sugar, vanilla, and milk into a mixing bowl and stir with a fork to combine until smooth.

How to Make These Muffins Healthier

Skip the streusel and the vanilla glaze for healthier pumpkin banana muffins. Each muffin is only 180 calories making this an easy grab-and-go breakfast for busy mornings without worrying about a healthy option.

How to store or Freeze These Muffins

Store any leftover muffins covered in the fridge for 3-4 days. Or, you can freeze these muffins for later, but I would not add the vanilla glaze until you are ready to enjoy them.

Make Your Own Pumpkin Puree

You can make your own pumpkin puree in your Instant Pot or Electric Pressure Cooker! Check out my recipe Easy Instant Pot Pumpkin Puree. It’s so easy to make, super healthy, and can be frozen for later!

jars of instant pot pumpkin puree and a pumpkin

Tools Needed to Make These Muffins

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banana pumpkin muffins with streusel and glaze on top

Pumpkin Banana Muffins

These Pumpkin Banana Muffins are easy to make, moist, and delicious with a homemade streusel topping and vanilla glaze!
5 from 18 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling time: 10 minutes
Total Time: 50 minutes
Servings: 12 muffins
Calories: 225kcal
Author: EmilyFabulous

Ingredients

Pumpkin Banana Muffins

  • cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ¾ cup pumpkin puree
  • 1 large ripe banana
  • 1 large egg
  • 1 cup sugar
  • 1 teaspoon vanilla extract

Streusel Topping

  • ½ cup all-purpose flour
  • 2 tablespoons brown sugar
  • 2 tablespoons sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon pumpkin pie spice
  • 4 tablespoons unsalted butter, cold and cubed

Vanilla Glaze (optional)

  • ½ cup confectioners powdered sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon milk

Instructions

Banana Muffins

  • Preheat the oven to 425°F and prepare a muffin pan with silicone or paper liners.
  • Make the streusel first by adding flour, brown sugar, sugar, cinnamon, pumpkin pie spice, and cubed cold butter into a medium bowl. Use a pastry cutter or a fork to combine everything and create a crumble. Place in the fridge until ready to use so the butter stays nice and cold.
  • Place the flour, baking soda, baking powder, pumpkin pie spice, and salt for the. muffins in another medium mixing bowl and mix together using a whisk or fork. Set aside.
  • Place the pumpkin puree, ripe banana, egg, sugar, and vanilla in a large mixing bowl and whisk to combine.
  • Pour half of the dry ingredients into the wet ingredients, and mix in with a spatula. Add the other half and continue to mix by hand until everything is combined.
  • Place the batter in the muffin pan evenly across 12 sections. The cups should be about ¾ full. Remove the streusel from the fridge and sprinkle it on top of each muffin.
  • Bake for 5 minutes at 425°F and then reduce the temperature to 350°F. Don't open the door, just reduce the heat. This step will help the muffins rise in the pan and bake evenly. Continue baking for 15-18 more minutes until a toothpick comes out clean.
  • While the muffins are baking, make the vanilla glaze. Place the powdered sugar, vanilla, and milk into a mixing bowl and stir with a fork to combine until smooth. Set aside.
  • Remove the muffins from the oven and let them cool in the pan for 5 minutes before placing them on a cooling rack to cool for another 5 minutes.
  • Drizzle the vanilla glaze on top of each muffin before serving. Enjoy!

Notes

  • Store any leftover muffins covered in the fridge for 3-4 days. Or, you can freeze these muffins for later, but I would not add the vanilla glaze until you are ready to enjoy them.
  • Make these muffins healthier by skipping the streusel and vanilla glaze toppings!

Nutrition

Serving: 1muffin | Calories: 225kcal | Carbohydrates: 44.2g | Protein: 3.1g | Fat: 4.6g | Saturated Fat: 2.7g | Cholesterol: 26mg | Sodium: 210mg | Potassium: 149mg | Fiber: 1.4g | Sugar: 25.8g | Calcium: 35mg | Iron: 1mg

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

pumpkin banana muffins with vanilla glaze on a wire baking rack
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