Pumpkin Banana Muffins

Pumpkin banana muffin with an oat crumble and sliced banana on top.

These pumpkin banana muffins are light, buttery heaven! They’re filled with sweet bananas, pumpkin puree, and the best blend of fall spices. Top them with the rich crumb topping and a slice of banana for the final touch. Enjoy them all season long for breakfast or dessert.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Kosher, Vegetarian

Prep Time 30

Cook Time 20

Total Time 50

Servings muffins

Calories 292kcal

Author Alana Lieberman

Cost $15

Equipment

Ingredients

For Pumpkin Banana Muffins

1 ½ cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon kosher salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg*
¼ teaspoon ground ginger*
1 cup granulated sugar
½ cup (1 stick) unsalted butter, melted
½ cup 100% pure pumpkin puree
½ cup mashed banana (about 1 ripe medium-sized banana), plus 1 extra banana for slicing and topping
2 large eggs
¼ cup milk
½ teaspoon vanilla extract

For the Crumb Topping

4 tablespoons (½ a stick) unsalted butter, cold
½ cup all purpose flour
¼ cup light brown sugar
¼ cup old fashioned rolled oats
½ teaspoon ground cinnamon
¼ teaspoon kosher salt

Instructions

Preheat oven to 350 degrees F. Spray a muffin pan with nonstick spray or line with 12 muffin liners.
In a medium bowl, whisk together flour, baking powder, baking soda, kosher salt, cinnamon, nutmeg, and ginger.
In a large bowl, add sugar, melted butter, pumpkin puree, mashed bananas, eggs, milk, and vanilla extract. Whisk to combine.
Pour the flour mixture into the pumpkin mixture and whisk until just combined. Do not overmix.
Make the crumble: In a medium bowl, combine cold butter, flour, brown sugar, oats, cinnamon, and kosher salt. Using a pastry cutter or a fork, cut the butter into the other ingredients until it creates a pea-sized crumb.
Scoop muffin batter into the prepared muffin pan. Fill each one almost to the top. Spoon crumble over top of each and place a slice of banana on top of the crumble.
Place muffins in the oven and bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean with just a few crumbs.
Allow muffins to cool in the pan for 10 minutes, before removing them and placing them on a wire rack to cool completely.

Notes

Store pumpkin banana muffins in an airtight container in the refrigerator up to 1 week. Muffins are best when served the same day or the next day.
If freezing, freeze the muffins individually wrapped with plastic wrap and placed in a zip top bag. Thaw muffins on the counter or in the refrigerator overnight.
*¾ teaspoon of store-bought pumpkin pie spice can be used in place of the nutmeg and ginger.

Nutrition