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Pumpkin Banana Muffins

Ok People, Let’s talk Pumpkin Banana Muffins This time of year everything is about pumpkin! AND yes, we are going to take pumpkin and mix it with BANANAS to make the most mouth watering muffins you have ever tasted.  Then we are going to sprinkle a homemade streusel on top and Viola…

Pumpkin Muffins

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What Ingredients Are Needed To Make Pumpkin Banana Muffins?

Pumpkin Muffins
Pumpkin Muffins
Pumpkin Muffins

How Do You Make Pumpkin Banana Muffins?

First of all, we are going to make them BIG.  We used a Texas Muffin Pan to make this recipe.

  1. Preheat the oven to 375°. Spray a 6-hole Texas Muffin pan with non-stick cooking spray. Set aside.
  2. In a large bowl, combine all of the dry ingredients.
  3. In a separate bowl, mix together the eggs, buttermilk, bananas, pumpkin, butter and vanilla extract.
  4. Add the dry ingredients into the wet ingredients and stir until just combined. Set aside while making the topping.
  5. For streusel topping, combine oats, brown sugar and cinnamon. Cut butter into dry ingredients until crumbly.
  6. Fill muffin cups ¾ full, sprinkle with streusel topping and bake on the center rack of the oven for approx. 30 minutes or until a toothpick inserted into a muffin comes out clean. Cool in pan for 5 minutes, then remove from pan to a cooling rack to finish cooling.
Icing Ingredients
Streusel Ingredients
Pumpkin Muffins

Can You Make Pumpkin Banana Muffins Gluten Free?

Yes, You can modify this recipe by switching GF Rolled Oats and GF All Purpose Flour

Can You Freeze this Muffin Recipe?

To freeze these muffins, it would be best to individually wrap them in plastic wrap then toss them all into an airtight freezer safe container.  I usually use a freezer zip lock baggie. 

Pumpkin Muffin

Are You Able To Use A Smaller Muffin Pan With This Recipe?

If you use a smaller muffin pan. Make sure to only fill the muffin holes up ⅔ of the way.  Not sure how many that would yield.  If you fix them that way let me know in the comments below!

Pumpkin Muffins

What Is The Best Way To Store These Muffins?

Storing these muffins is super simple. Put them in an airtight container- in room air, they should be good for 3 to 4 day.  If you refrigerate the container.  They should be good for 4 to 5 days. 

Is It Possible To Use Cupcake Liners With This Recipe?

Remember, if you do use paper liners, spray the inside part of the liner so the muffins do not stick.

Stacked Muffins

Well, yes, we think this is the best recipe for Pumpkin Banana Streusel Muffins So Try Our Other Pumpkin Recipes Too!

Pumpkin Banana Muffins

Pumpkin Banana Muffins -Best Recipe

Prep Time: 10 minutes
Cook Time: 30 minutes
Rest Time: 5 minutes
Total Time: 5 minutes

This time of year everything is about pumpkin! AND yes, we are going to take pumpkin and mix it with BANANAS to make the most mouth watering muffins you have ever tasted.

Ingredients

  • 2 cups all purpose flour
  • 1½ cups light brown sugar (packed)
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • ¾ tsp ginger
  • ⅛ tsp nutmeg
  • 2 eggs
  • ⅓ cup buttermilk
  • 1 cup pumpkin (be sure to use plain pumpkin, not pie filling)
  • ⅔ cup bananas (mashed, very ripe)
  • ¼ cup butter (softened)
  • 1¾ tsp vanilla extract
  • Streusel Topping:
  • ¼ cup rolled oats
  • ⅛ cup brown sugar
  • ⅛ tsp cinnamon
  • 2 tbsp butter (room temperature)

Instructions

  1. Preheat oven to 375°. Spray a 6-hole Texas Muffin pan with non-stick cooking spray. Set aside
  2. In a large bowl, combine all of the dry ingredients
  3. In a separate bowl, mix together the eggs, buttermilk, bananas, pumpkin, butter and vanilla extract
  4. Add the dry ingredients into the wet ingredients and stir until just combined. Set aside while making the topping
  5. For streusel topping, combine oats, brown sugar and cinnamon. Cut butter into dry ingredients until crumbly
  6. Fill muffin cups ¾ full, sprinkle with streusel topping and bake on center rack of the oven for approx. 30 minutes or until a toothpick inserted into a muffin comes out clean. Cool in pan for 5 minutes, then remove from pan to a cooling rack to finish cooling
Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 514Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 93mgSodium 366mgCarbohydrates 90gFiber 3gSugar 52gProtein 8g

I am not a nutritionist. All nutrition values have been automatically generated. If you have questions, please have a professional look at the ingredients and help you with new values.

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