Pumpkin Banana Muffins

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Pumpkin and banana—two ingredients you might not immediately think to pair, but together, they create something special.

The warmth of pumpkin spice and the natural sweetness of ripe bananas make these muffins more than just a simple snack.

Whether you’re looking for a quick breakfast or an after-school treat, these pumpkin banana muffins offer a balance of flavors that feels comforting and satisfying.

Plus, they’re easy to make and don’t require a lot of time in the kitchen. Enjoy this simple recipe whenever you’re in the mood for something cozy and delicious.

Table of Contents

Pumpkin Banana Muffins Recipe

Ingredients

Pumpkin Spice Topping

⅔ cup all-purpose flour
⅓ cup sugar
1 teaspoon pumpkin spice
A pinch of salt
5 tablespoons cold butter, cut into small pieces

Muffin Batter

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
½ cup melted butter
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup white sugar
¼ cup light brown sugar
¾ cup pumpkin puree (use pure pumpkin, no added ingredients)
1 medium banana, mashed (about ½ cup)

Instructions

For The Pumpkin Spice Topping

In a medium bowl, combine the flour, sugar, pumpkin spice, and salt. Add the cold butter pieces and, using your fingers, blend until the mixture forms a crumbly texture. Place this in the fridge to chill while you prepare the muffins.

For The Pumpkin Banana Muffins

Preheat your oven to 425°F (220°C) and line a muffin tin with 11-12 paper liners.
In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, mix the melted butter (or oil), eggs, vanilla, white and brown sugar, pumpkin puree, and mashed banana. Stir until smooth.
Gradually fold the wet ingredients into the dry ones using a spatula, being careful not to overmix.
Divide the batter evenly into the lined muffin cups, filling them almost to the top. Sprinkle the crumbly topping over each one.
Bake the muffins for 10 minutes at 425°F, then reduce the oven temperature to 375°F (190°C) without opening the door, and bake for an additional 6-7 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Expert Tips For Perfect Pumpkin Banana Muffins

To make sure your muffins turn out soft, moist, and packed with flavor, here are a few expert tips:

Use very ripe bananas: The browner the banana, the sweeter and more flavorful it will be. This adds natural sweetness and moisture to the muffins.
Don’t overmix the batter: Stir until the ingredients are just combined. Overmixing can make the muffins tough and dense.
Use room-temperature eggs: This helps the ingredients blend better, resulting in a smoother batter.
Fill the muffin cups almost to the top: For beautifully tall muffins, fill each muffin cup about three-quarters full.
Chill the streusel topping: Cold streusel ensures a crisp, crumbly texture on top.

How To Make Pumpkin Banana Muffins Ahead Of Time?

If you’re planning ahead, making these muffins in advance is easy:

Make the batter the night before: You can prepare the muffin batter and store it in the fridge overnight. When you’re ready, scoop the batter into muffin liners and bake fresh in the morning.
Bake and store: You can bake the muffins ahead and store them in an airtight container for up to 2-3 days. They stay fresh and are great for a quick snack or breakfast.

How To Freeze, Store, And Reheat Pumpkin Banana Muffins?

Want to freeze extra muffins or keep them fresh longer? Here’s how to do it:

Freezing: Once the muffins have cooled completely, wrap each one individually in plastic wrap and place them in a freezer-safe bag or container. Muffins can be frozen for up to 3 months.
Storing: Store the muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
Reheating: To reheat, just microwave for 15-20 seconds if at room temperature, or about 30-40 seconds if frozen. You can also reheat them in the oven at 350°F for 5-10 minutes to refresh that fresh-baked taste.

What Kind Of Pumpkin Should I Use?

Choosing the right type of pumpkin is key to the best muffins:

Pumpkin puree: Use pure canned pumpkin puree. Make sure it’s labeled “100% pumpkin” with no added ingredients like spices or sugar.
Avoid pumpkin pie filling: This already has sweeteners and spices mixed in, which can throw off the flavor balance of the muffins.
Fresh pumpkin: If you have fresh pumpkin on hand, you can roast and mash it. Just be sure to drain any excess water so your muffins don’t turn out soggy.

How To Serve Pumpkin Banana Muffins?

These muffins are versatile and can be served in several ways, depending on the occasion:

For breakfast: Enjoy them warm with a little butter or a drizzle of honey.
As a snack: Pair them with a cup of milk, tea, or coffee for an afternoon pick-me-up.
For dessert: Add a cream cheese frosting for a more indulgent treat, or simply enjoy them plain as a light, comforting dessert.

Muffin Variations You Can Try

Here are a few ways to change up the classic pumpkin banana muffin recipe to suit your taste:

Chocolate chips: Add ½ cup of chocolate chips to the batter for a sweeter, richer flavor.
Nuts: Mix in some chopped walnuts, pecans, or almonds for a crunchy texture.
Spices: Add extra warmth by including nutmeg, ginger, or cloves for a spicier flavor.
Fruit: You can substitute mashed banana with applesauce or mashed sweet potato for a different flavor twist.

Can I Make Pumpkin Banana Muffins Dairy-Free?

Yes, it’s easy to make these muffins without any dairy:

Replace the butter: You can swap the butter with an equal amount of coconut oil, vegetable oil, or dairy-free margarine.
Use non-dairy milk: If a recipe calls for milk, almond milk, soy milk, or oat milk are great plant-based alternatives.

Can I Make Pumpkin Banana Muffins Gluten-Free?

Absolutely! Making these muffins gluten-free is simple:

Use gluten-free flour: Substitute all-purpose flour with a gluten-free baking blend that’s made for 1:1 substitution. These blends are designed to act just like regular flour.
Double-check all ingredients: Make sure your baking powder, spices, and other ingredients are labeled gluten-free to avoid cross-contamination.

Why Are My Pumpkin Banana Muffins Soggy?

If your banana muffins turn out soggy, it’s often due to too much moisture in the batter. Here are some reasons why that could happen:

Overripe bananas: While ripe bananas are essential for flavor, overly soft or mushy bananas may add too much moisture, making your muffins soggy.
Too much liquid: Adding too much milk, oil, or any other liquid can affect the texture, leaving the muffins heavy and wet inside.
Undercooking: If the muffins aren’t baked long enough, they won’t have enough time to set, leaving the centers undercooked and soggy.

Tips To Avoid Soggy Pumpkin Banana Muffins

Use ripe but not overly mushy bananas.
Measure wet ingredients accurately.
Check for doneness by inserting a toothpick into the center. It should come out clean.

Why Are My Pumpkin Banana Muffins Sticky?

Sticky pumpkin muffins usually mean there’s excess moisture or sugar in the batter. Here’s what might be causing it:

Too much sugar: Sugar attracts moisture, and if there’s too much, it can leave a sticky residue on the muffins.
Overmixing the batter: Stirring the batter too much can develop too much gluten, making the muffins dense and sticky.
Humidity: High humidity in your kitchen can sometimes cause the muffins to absorb extra moisture from the air.

How To Prevent Sticky Pumpkin Banana Muffins?

Use the exact amount of sugar in the recipe.
Avoid overmixing the batter—gently fold the wet and dry ingredients together until just combined.
Let the muffins cool completely before storing them.

Why Are My Pumpkin Banana Muffins Gummy?

If your pumpkin muffins turn out gummy, it usually means something went wrong with the mixing or baking process. Here are some common causes:

Overmixing the batter: Too much mixing can make the muffins gummy by overdeveloping the gluten in the flour.
Too much pumpkin puree: Pumpkin adds a lot of moisture, and too much can cause a gummy texture.
Incorrect oven temperature: Baking at a lower temperature than needed may not allow the muffins to set properly, leading to a gummy center.

How To Fix Gummy Pumpkin Banana Muffins?

Mix the batter just until combined, leaving small lumps of flour is fine.
Measure the pumpkin puree carefully and don’t add more than the recipe calls for.
Make sure your oven is fully preheated to the right temperature before baking.

Why Didn’t My Pumpkin Banana Muffins Rise?

If your muffins didn’t rise, don’t worry, it’s a common problem! Here are the main reasons that can cause flat muffins:

Old or expired leavening agents: Baking powder and baking soda lose their effectiveness over time. If they’re too old, your muffins won’t rise properly.
Overmixing the batter: Mixing too much can cause the muffins to be dense and flat by breaking down the bubbles that help them rise.
Oven temperature too low: Muffins need a high temperature at first to create the lift. If your oven isn’t hot enough, they won’t rise properly.

How To Ensure Your Pumpkin Banana Muffins Rise?

Use fresh baking powder or baking soda. Check the expiration date on your packages.
Stir the batter gently, just until the ingredients are combined.
Preheat your oven to the right temperature and avoid opening the door while the muffins are baking.