These pumpkin banana bread muffins are soft and fluffy and so irresistible with a sweet, crunchy streusel topping. You’re going to love having these with a cuppa any time of the day!
Pumpkin Banana Muffins With Streusel Topping
I turned my tried and tested pumpkin banana bread into these muffins with a streusal topping that you’re going to absolutely love!
As much as I love a good pumpkin banana bread my family likes muffins. These bakery-style muffins have tall domes, and the crumbly nut topping aka the streusel adds a sweet, nutty, crunchy layer that makes these muffins extra special. You can skip the streusel topping, but trust me, you don’t want to!
These muffins will be a great addition to cool fall mornings with a hot cup of coffee or tea. And if you love all things pumpkin and muffins you must try my Starbucks copycat Pumpkin Cream Cheese muffins or Pumpkin Chocolate Chip Muffins. You’ll love them!
Ingredients and Notes
Here are the ingredients to make the muffin batter.
*Scroll below for the complete ingredient list, measurements, and printable recipe card.
- Pumpkin puree – make sure it’s not the pumpkin pie filling.
- Bananas – ripe bananas with spots are the best for this recipe.
- Butter + Oil – I use a combo of melted butter and oil in my muffins or just plain oil as all butter muffins tend to dry faster. Oil in muffins makes them moist and soft. Any neutral vegetable oil or light olive oil will work.
- Pumpkin pie spice – I used both pumpkin pie spice and ground cinnamon as I want more cinnamon flavor in these muffins. Check my homemade pumpkin spice. You’ll want to keep a bottle of this handy for all your baking and lattes this Fall.
- Eggs – 2 large eggs to bind.
- Baking powder + baking soda – the combination helps the muffin rise with all the heavy ingredients we’re using.
- Vanilla extract – I may use vanilla extract out of habit, but it helps to mask the eggy taste if it’s present.
- Salt – essential to bring out the flavors.
Ingredients For Streusel (Crumbly Nut) Topping
You only need 4 ingredients to make the streusel topping. Pecans add crunch plus brown sugar adds more flavor.
- All-purpose flour
- Brown sugar
- Chopped pecans
- Cold butter, cubed
How to Make Pumpkin Banana Bread Muffins
To get bakery style nice rise in these muffins, they’re baked at a higher temperature of 420F(215C) for 5 minutes and at 375F(190C) to continue baking.
Note: We need two 12 tin muffin pans and they both go in the oven at the same time. We don’t want to overcrowd the pan ensuring better airflow around muffins so they can rise.
*Scroll below for the printable recipe card for full list of ingredients and instructions.
Making the muffin batter
- Preheat oven to 420F.
- Prepare two 12-tin muffin pans with 6 liners in each pan.
- In a large mixing bowl, whisk melted butter and brown sugar. When the sugar is dissolved, add the eggs and whisk them to the mixture, followed by salt, and vanilla extract.
- Mash the bananas with a fork and add them to the mixture along with the pumpkin puree. Whisk until combined.
- In a separate bowl, mix the all purpose flour, pumpkin pie spice, ground cinnamon, baking powder, and baking soda.
- Add the dry ingredients to the wet ingredients. Fold until just mixed. Don’t overbeat.
- Scoop the muffin batter into the liners, 6 per pan.
Making the streusel topping
- For the streusel topping, combine brown sugar, pecans and flour in a bowl.
- Cut in the butter into the mix until crumbly. Sprinkle evenly on the batter.
- Bake the muffins at 420F for 5 minutes. Reduce the temperature to 375F for 13 to 15 minutes until a toothpick inserted in the middle comes out clean.
- Let cool for 5 minutes and transfer to a wire rack to cool further before serving.
Storage
These muffins will stay in the counter in an airtight container for 3 to 5 days. More than that I’ll store them in the refrigerator. Note that the topping will not be as crunchy as they were when they’re just out of the oven but the nuts will compensate for that.
I just eat them as it is, but if you want to warm them up 10 to 15 seconds in the microwave will do.
Look at that crumb! It’s soft and fluffy. These muffins are not overly sweet and most of it comes from the streusel topping. But they’re really tasty and my husband taste-tested most of them( he’s not even a big muffin eater) so that tells you something! 🙂
If you make this recipe, don’t forget to leave a comment and rating below. We love to hear from you!
Recipe
Pumpkin Banana Bread Muffins With Streusel Topping
Ingredients
- 2 cups All purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- ½ tsp salt
- 2 large eggs
- 1/4 cup oil*
- 1/4 cup melted butter
- 1 cup brown sugar
- 1 cup pumpkin puree*
- 1 cup banana around 3 bananas
For Streusal Topping
- ¼ cup all purpose flour
- ⅓ cup brown sugar
- ⅓ cup pecans
- ¼ cup butter cold
Instructions
- Preheat your oven to 420F (215C). Prepare two 12-cup muffin pans by placing 6 liners in each pan.
- Combine flour, baking soda, baking powder, pumpkin spice,and ground cinnamon, in a medium bowl. Stir these together until they're well mixed.2 cups All purpose flour , 1 tsp baking soda, 1 tsp baking powder, 2 tsp pumpkin pie spice, 1 tsp ground cinnamon
- In a large mixing bowl, whisk melted butter, oil and brown sugar. When the sugar is dissolved, add the eggs and whisk them to the mixture, followed by salt, and vanilla extract.1/4 cup oil*, 1/4 cup melted butter, 2 large eggs, 2 large eggs, ½ tsp salt
- Add your pumpkin puree and mashed banana to your wet ingredient mixture. Continue to beat the mixture until the pumpkin is fully incorporated.1 cup pumpkin puree*, 1 cup banana
- Pour your dry ingredients into your wet ingredients, and whisk them together until they're fully combined. Don't overbeat.
- Divide your pumpkin batter evenly among the 12 muffin cups using a tablespoon or an ice cream scoop.
- For the streusel topping, mix the flour, brown sugar and pecans. Cut the cold butter into the mix until it's crumbly.¼ cup all purpose flour,⅓ cup brown sugar,⅓ cup pecans,¼ cup butter
- Sprinkle the topping evenly on the batter.
- Place both muffin pans in the oven and bake at 420F for 5 minutes and reduce the temperature to 375F and bake for 13 to 15 minutes until a tootthpick inserted in the middle comes out clean.
- Allow your muffins to cool in the pan for a few moments, then transfer them to a wire rack to cool completely.
Notes
- Make sure all the ingredients are at room temperature for easier mixing.
- Don’t overbeat.
- make sure your baking soda and baking powder are fresh.
Nutrition
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