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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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.
Key Ingredients For This Recipe
- Pumpkin puree - Moisture and pumpkin flavor
- Ripe bananas - Natural sweetness and moisture
- Brown sugar - Adds depth and a hint of molasses
- Confectioners' sugar - For optional glaze or topping
- Pumpkin pie spice - Classic fall flavor blend
*See the recipe card for the complete list of ingredients and quantities.
Variations to Try
- Fold in ½ cup of chocolate chips for a sweeter treat
- Add ½ cup of chopped walnuts or pecans for crunch
- Stir in ¼ cup of dried cranberries for a tart contrast
- 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 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 (220°C) and then reduce the temperature to 350°F (175°C). 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 Streusel Topping For Muffins
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 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.
Expert Tips
- Be careful not to overmix the batter once you add the dry ingredients. Stir just until no dry streaks remain, overmixing can make the muffins dense instead of light and fluffy.
RECIPE FAQs
Use very ripe bananas with brown spots for the best natural sweetness and moisture. The riper the banana, the sweeter and more flavorful your muffins will be.
Yes, homemade pumpkin puree works just as well as canned in this recipe. Just make sure it's well drained so it doesn't add too much extra moisture to the batter.
Yes, you can substitute a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, left to sit for a few minutes) for the egg in this recipe.
Yes, these muffins freeze well. Let them cool completely, then place them in a single layer in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or overnight in the fridge before serving. If possible, add the vanilla glaze when you are ready to enjoy them.
Store any leftover muffins covered in the fridge for 3-4 days.
Yes, you can substitute a neutral oil like vegetable or canola oil for the butter in the streusel, though the texture will be slightly less crumbly since butter helps create those classic streusel crumbles.
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!
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.
Stine Mari says
Yum, I love eating pumpkin desserts all year round!
Emily says
Same! Pumpkin is the best 😁
Angela says
My kids love muffins with streusel topping. These are delicious. I will definitely make them again.
Emily says
My son loved them too! I had to make a second batch so I didn't miss out😂
Bernice says
These muffins baked up so nicely! Love the flavour and texture.
Emily says
So happy to hear it, Bernice. Thanks for trying the recipe!
Jill says
Such a great muffin recipe!
Emily says
Thank you, Jill!
Jessica says
I never would have thought to combine pumpkin and banana but it really works! Yum!
Emily says
I feel like the banana and pumpkin balance each other out and make the moistest muffins around 😃
Sadia Malik says
These look delicious and easy to make, I love how you also made he pumpkin puree from scratch too
Emily says
Thanks, Sadie. I love to have homemade pumpkin puree in the freezer at all times for emergency muffins 😂
Lindsay Howerton-Hastings says
YUM. Can't wait to make this again!
Emily says
Enjoy and thanks for the review!
Katherine says
Both streusel and glaze? Yes please!!! These are epic.
Emily says
A great word for it, thanks, Katherine!
Gina says
Yum! The streusel topping is the best part!
Emily says
I could put streusel on everything, right?!?
Tavo says
So yummy! Needed to make something with a pumpkin that has been standing for a week in my kitchen and these were perfect!
Emily says
There is always something you can do with extra pumpkin puree. Thanks for making these muffins!
Anna says
These look so tasty! Especially with that streusel topping!
Emily says
Thank you!!
Sam says
I am LOVING these muffins!! They are so delicious!
Emily says
Oh good, I'm so glad you like them. Thanks for the review!
Sandra says
Absolutely love the pumpkin pie spice in the streusel topping and that there is glaze on top of the streusel! Thanks for such a great recipe!
Emily says
You are so welcome, Sandra. The glaze and streusel may be a little overkill but if you are going to make a muffin...might as well make it extra yummy, right? 😊