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.
Jump to:
- Why I Love This Recipe
- Ingredients Needed to Make Pumpkin Banana Muffins
- How to Make a Streusel Topping
- How to Make Banana Pumpkin Muffins
- How to Make a Muffin Glaze
- How to Make These Muffins Healthier
- How to Store or Freeze These Muffins
- Make Your Own Pumpkin Puree
- More Breakfast Recipes You Might Like
- Pumpkin Banana Muffins
- Did you Make These Pumpkin Banana Muffins?
Why I Love This Recipe
One of my favorite things to have for breakfast is a delicious muffin with my coffee, like my Coffee Cake Chai Muffins or my Banana Muffins with Cream Cheese Frosting. 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.
If you are looking for more banana recipes, check out my Banana Oatmeal Cookies and my Banana Cream Cake.
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, and 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.
How to Make Banana Pumpkin Muffins
- 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.
- 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.
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!
More Breakfast Recipes You Might Like
- Sourdough French Toast Casserole
- Bacon Egg and Cheese Biscuit Cups
- Lavender Pancakes with Lavender Honey
- Gluten-Free Coconut Madeleines
- Air Fryer Toasted Coconut Lime Donuts
If you get a chance to make these Pumpkin Banana Muffins, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes in your inbox.
Pumpkin Banana Muffins
Equipment
Ingredients
Pumpkin Banana Muffins
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon pumpkin pie spice
- ½ 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
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
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Did you Make These Pumpkin Banana Muffins?
If you make this recipe, don’t forget to leave a comment and rating below. And if you snap a pic, tag me on Instagram or Facebook.
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Stacey says
Wow these are so good! I love the addition of extra cinnamon to the pumpkin pie spice and it's awesome that without the topping these are only 180 calories each, perfect for a make-ahead breakfast!
Emily says
Thanks for the review, Stacy. I'm so glad you liked them!
Leslie says
Love the streusel topping for this!
Emily says
Streusel just makes everything better, doesn't it?
Kristina says
Great muffins!
nancy says
this dessert is so tasty
Kyleigh says
I love the combo of pumpkin and banana!
Emily says
Me too! Pumpkin and banana work really well together.
Swathi says
This pumpkin banana muffins looks delicious.