Go Back Email Link
+ servings
pumpkin banana muffins with icing

Pumpkin Banana Muffins

Course: Breakfast, Dessert, Snack
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling time: 10 minutes
Total Time: 50 minutes
Servings: 12 muffins
Calories: 225kcal
Author: Emily
These Pumpkin Banana Muffins are easy to make, moist, and delicious with a homemade streusel topping and vanilla glaze!
Print Recipe


Pumpkin Banana Muffins

  • 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


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!


  • 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!


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