Autumn Spiced Banana Pumpkin Muffins

Step into the cozy embrace of autumn with our delightful Pumpkin Banana Muffins, a harmonious blend of two beloved comfort flavors! These aren’t just any muffins; they are a celebration of soft, moist texture perfectly complemented by a delightful crunch from a homemade pumpkin spice streusel topping. Imagine the sweet, comforting aroma filling your kitchen as these golden-brown beauties bake to perfection. Whether it’s a chilly morning, a festive gathering, or a simple craving for something sweet and satisfying, these muffins are guaranteed to become a new favorite in your baking repertoire.

Our Pumpkin Banana Muffins are a brilliant solution for those moments when you find yourself with both a can of pumpkin puree and a few beautifully overripe bananas begging to be used. This recipe masterfully combines the earthy sweetness of pumpkin with the subtle, comforting notes of banana, all enhanced by a generous sprinkle of warm cinnamon and classic pumpkin spice. The result is a muffin that tastes like a cozy fall day, with just a hint of tropical sweetness. Forget choosing between pumpkin bread and banana bread – now you can have the best of both worlds in a single, irresistible bite!

One of the true highlights of these muffins, setting them apart from the rest, is the exquisite pumpkin spice streusel crown. We carefully considered adding chocolate chips, a classic muffin enhancement, but ultimately decided that the textural contrast provided by the streusel was simply unbeatable. This crumbly, buttery, spice-infused topping adds a wonderful dimension, transforming an already soft and tender muffin into a textural masterpiece. The streusel isn’t just a garnish; it’s an integral part of the experience, offering a delightful crunch that perfectly balances the muffin’s pillowy interior.

For those who love exploring new muffin creations, be sure to check out our other popular recipes like Oreo Muffins, Nutella Banana Muffins, and Chocolate Pumpkin Muffins. Each recipe offers a unique twist, but these Pumpkin Banana Muffins hold a special place for their seasonal charm and comforting flavors.

Why These Pumpkin Banana Muffins Are a Must-Try

Discover what makes these Pumpkin Banana Muffins an absolute sensation and a staple for your baking list:

• Irresistibly Flavorful Pumpkin Base: These muffins are a dream for pumpkin lovers! They make excellent use of either a fresh can of pumpkin puree or any leftover puree you might have from other fall baking projects. Infused with ample cinnamon and pumpkin spice, every bite delivers that quintessential cozy autumn flavor profile. The pumpkin ensures a naturally moist crumb that remains tender for days.
• Perfect Use for Overripe Bananas: Don’t let those speckled bananas go to waste! This recipe calls for just one overripe banana, providing a gentle sweetness and an added layer of moisture and flavor without overpowering the pumpkin. It’s the ideal way to repurpose fruit that’s past its prime for snacking into a delicious treat.
• Effortless Pumpkin Pie Spice Streusel: The crowning glory of these muffins is undoubtedly the streusel. It’s incredibly simple to prepare, requiring just one bowl and a fork. This buttery, spiced crumb topping adds a delightful textural contrast and an extra burst of aromatic pumpkin pie spice that elevates the entire muffin.
• Beginner-Friendly and Mixer-Free: You don’t need any fancy equipment to whip up a batch of these glorious muffins. No electric mixer is required, making this recipe perfect for novice bakers, busy weeknights, or even a fun baking project with kids. The straightforward steps ensure a stress-free baking experience from start to finish.
• Remarkably Soft and Moist Texture: Thanks to the combination of pumpkin puree, ripe banana, and a touch of sour cream, these muffins boast an incredibly soft, tender, and moist crumb that melts in your mouth. They stay fresh and delicious for longer, making them ideal for meal prepping breakfasts or snacks throughout the week.
• Balanced Sweetness: This recipe strikes the perfect balance of sweetness, ensuring the muffins are enjoyable without being overly sugary. The natural sweetness from the bananas and pumpkin, combined with both brown and white sugars, creates a well-rounded flavor profile.

Essential Ingredient Notes for Perfect Muffins

Achieving the perfect pumpkin banana muffin starts with understanding your ingredients. While a full list is provided in the recipe card below, here are some crucial notes and tips to ensure success:

• Unsalted Butter: For the muffin batter, it’s vital to melt the butter and then allow it to cool completely to room temperature. This prevents it from scrambling the eggs or over-activating the gluten when combined with other ingredients. For the streusel, melted butter is also used but doesn’t require cooling, as it’s simply binding the dry streusel ingredients.
• Sour Cream (or Greek Yogurt): Full-fat sour cream is a game-changer for moisture and tenderness in muffins. Its acidity also reacts with baking soda to help with the rise. If sour cream isn’t available, full-fat plain Greek yogurt makes an excellent substitute, offering similar benefits. Remember to pull it out of the fridge at least two hours before baking to ensure it reaches room temperature.
• Pumpkin Puree: Not all pumpkin purees are created equal. We highly recommend using a high-quality brand like Libby’s pumpkin puree for its consistent texture and flavor. Crucially, it needs to be blotted with paper towels to remove excess moisture. This step is key to preventing soggy muffins and ensuring the perfect texture. Excess moisture in pumpkin can dilute the batter and lead to dense, rather than light and fluffy, muffins.
• Ripe Banana: The ideal banana for this recipe is one with plenty of brown spots on its skin. These bananas are sweeter and softer, making them easier to mash and imparting a richer banana flavor to the muffins. One medium-sized banana is usually sufficient to provide about 1/4 cup of mashed banana.
• Brown Sugar (Light or Dark): Both light and dark brown sugar work wonderfully here. Brown sugar contributes to the muffin’s moisture and gives it a richer, more caramel-like flavor compared to white sugar. Its molasses content helps keep the muffins soft.
• Large Eggs: Always use large eggs for consistent results in baking. Like the sour cream, eggs should be brought to room temperature before mixing. Room temperature eggs emulsify better with other ingredients, creating a smoother batter and a more uniform texture in the final baked good.
• All-Purpose Flour: Ensure you measure your flour correctly by spooning it into the measuring cup and then leveling it off. Scooping directly from the bag can compact the flour, leading to too much flour and dry muffins.
• Baking Powder and Baking Soda: These leavening agents are crucial for a good rise and a light, airy texture. Ensure they are fresh for maximum effectiveness.
• Cinnamon & Pumpkin Pie Spice: These spices are essential for that warm, comforting fall flavor. Don’t skimp on them!

Step-by-Step Instructions: Crafting Your Pumpkin Banana Muffins

Baking these delightful muffins is a straightforward process, requiring no electric mixer. Gather your tools: three bowls, a whisk, a rubber spatula, a cookie scoop (or ice cream scoop), a 12-cup muffin pan, and muffin liners. Let’s get baking!

Before you begin, preheat your oven to 425°F (220°C). Line your 12-cup muffin pan with six muffin liners, placing them in every other hole. This spacing allows for better heat circulation, encouraging the muffins to achieve a taller, more professional-looking rise. If you only have one pan, you’ll bake in two batches.

1. Prepare the Pumpkin Spice Streusel: In a small bowl, combine the all-purpose flour, brown sugar, and pumpkin pie spice. Pour in the melted butter and use a fork to mix everything until crumbly. The mixture should resemble coarse crumbs. Place this bowl in the refrigerator to chill while you prepare the muffin batter. Chilling the streusel helps it maintain its texture during baking.
2. Combine the Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, salt, and additional pumpkin pie spice until thoroughly combined. Set this bowl aside.
3. Prepare Pumpkin Puree and Mash Banana: Line a small bowl with two layers of paper towels, then add your pumpkin puree. Cover the pumpkin with another layer of paper towels and gently press to absorb excess moisture. Let it sit for 1-2 minutes, then repeat the process with fresh paper towels if needed. The goal is to remove as much liquid as possible without drying out the pumpkin itself. On a separate plate, mash the ripe banana with a fork until smooth, with a few small lumps being acceptable.
4. Mix the Wet Ingredients: In a large bowl, combine the cooled melted butter, sour cream (at room temperature), blotted pumpkin puree, mashed banana, light brown sugar, white granulated sugar, pure vanilla extract, and room-temperature eggs. Whisk vigorously until the mixture is smooth and well-emulsified.
5. Combine Wet and Dry Batters: Pour the wet ingredient mixture into the bowl containing the dry ingredients. Using your whisk or a rubber spatula, mix until just combined. It is crucial not to overmix the batter; a few small lumps are perfectly fine and will ensure tender muffins. Overmixing develops gluten, leading to tough muffins.

6. Scoop and Top the Batter: Using your cookie scoop, fill each prepared muffin liner until it is completely full, mounding the batter slightly. This generous fill contributes to that coveted domed top. Remove the streusel from the fridge and gently break up any large clumps with your fingers. Generously sprinkle the streusel mixture over the top of each muffin. For an extra sparkle and subtle crunch, you can also sprinkle a pinch of white granulated sugar over the streusel.

7. Bake to Perfection: Place the muffin pan into your preheated 425°F (220°C) oven and bake for an initial 5 minutes. This high initial heat creates a burst of steam, helping the muffins rise rapidly and form beautiful domed tops. After 5 minutes, without opening the oven door, reduce the oven temperature to 375°F (190°C) and continue baking for another 10-12 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
8. Cool and Enjoy: Once baked, remove the muffins from the oven. Let them cool in the muffin pan for about 10 minutes before carefully transferring them to a wire cooling rack to cool completely. Cooling on a rack prevents the bottoms from becoming soggy.

Expert Baking Tips for Flawless Pumpkin Banana Muffins

Unlock the secrets to truly exceptional muffins with these pro tips:

• Accurate Flour Measurement is Key: Always spoon your all-purpose flour into the measuring cup and level it off with a straight edge. Dipping the measuring cup directly into the flour bag will compact it, resulting in too much flour and dry, dense muffins. For the most accurate results, consider using a kitchen scale to measure flour by weight.
• Maximize Your Muffin Rise: For impressive, tall-domed muffins, bake only six muffins at a time in a standard 12-cup pan, placing the liners in alternating holes. This spacing allows for better heat circulation around each muffin, encouraging a more dramatic rise and a lighter, airier texture. If you’re baking a full batch, use two muffin pans or bake in two rounds.
• Avoid the Pitfall of Overmixing: Muffin batter is delicate. Mix the wet and dry ingredients together only until they are *just* combined. A few small lumps are perfectly acceptable. Overmixing develops the gluten in the flour, leading to tough, chewy muffins instead of light and tender ones. Stop mixing as soon as no dry streaks of flour are visible.
• Blot That Pumpkin Puree: Don’t skip the step of blotting your canned pumpkin puree with paper towels. Canned pumpkin can contain a significant amount of excess moisture, which can throw off the wet-to-dry ingredient ratio and result in a gummy, dense muffin. Removing this extra liquid ensures your muffins have a perfectly moist, yet fluffy, texture.
• Room Temperature Ingredients: Ensure all cold ingredients, especially butter, sour cream, and eggs, are at room temperature. Room temperature ingredients combine more easily and uniformly, creating a smoother, more emulsified batter. This leads to a finer crumb and a better rise in your muffins.
• Don’t Overfill Your Liners: While we aim for a full liner, avoid overfilling to the point of overflowing. A good rule of thumb is to fill them about two-thirds to three-quarters full, allowing space for the beautiful domed tops to form without spilling over the sides.
• Test for Doneness: The best way to check if your muffins are done is by inserting a wooden skewer or toothpick into the center of a muffin. It should come out clean or with only a few moist crumbs attached. If it’s wet, bake for a few more minutes.

Frequently Asked Questions About Pumpkin Banana Muffins

What is the secret to fluffy muffins?

The secret to achieving wonderfully fluffy muffins lies in a few key techniques. First, ensure all your dairy ingredients, especially sour cream and eggs, are at room temperature. This helps them emulsify better with the other ingredients, leading to a smoother batter and a more even, tender crumb. Additionally, the combination of sour cream, mashed banana, and blotted pumpkin puree in this recipe contributes significantly to the muffins’ exceptional fluffiness and moist texture.

Can I use a mini muffin pan for this recipe?

Absolutely! This recipe adapts beautifully to a mini muffin pan. The baking time will need to be adjusted accordingly. Mini muffins typically bake for a shorter duration, usually around 10-15 minutes at 375°F (190°C), after the initial 5-minute high-heat bake. Keep a close eye on them and test for doneness with a toothpick. You’ll get more mini muffins from one batch!

Can I use homemade pumpkin puree instead of canned?

While homemade pumpkin puree sounds appealing, we generally don’t recommend it for this particular recipe. Homemade pumpkin puree tends to be much more watery than commercial canned puree, even after draining. The goal in this recipe is to carefully control and reduce the moisture content from the pumpkin to achieve the perfect muffin texture. Canned pumpkin, especially a good quality brand, offers a more consistent and drier product, making it ideal for these soft and fluffy muffins.

Can I add chocolate chips or nuts?

Yes, you can! If you love a little extra something, feel free to fold in about 1/2 to 3/4 cup of mini chocolate chips, chopped walnuts, or pecans into the batter just before scooping. This will add another layer of flavor and texture, customizing the muffins to your liking. Note that this will slightly alter the original flavor profile, but it’s a delicious variation!

How do I know if my banana is ripe enough?

For the best flavor and moisture, your banana should be very ripe. Look for a banana with plenty of brown spots and streaks on its skin. The peel should be soft to the touch, and it should have a strong, sweet aroma. Bananas that are still green or firm will not provide the same level of sweetness or mash as easily.

Storing and Freezing Your Delicious Pumpkin Banana Muffins

Proper storage is essential to keep your pumpkin banana muffins fresh and delicious:

Store these easy pumpkin banana muffins in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. Keeping them in an airtight container helps maintain their moisture and prevents them from drying out. If storing in the fridge, let them come to room temperature or warm them slightly before enjoying for the best flavor and texture.

Freezing for Later Enjoyment

These banana pumpkin muffins are perfect for freezing, allowing you to enjoy a taste of fall long after baking. To freeze, ensure the muffins are completely cooled. Wrap each muffin individually in plastic wrap, then place them in an airtight freezer-safe bag or container. They can be frozen for up to 30 days.

When you’re ready to enjoy, simply remove the desired number of muffins from the freezer. Thaw them at room temperature for 1-2 hours, or for a quicker option, gently warm them in the microwave for 20-30 seconds until heated through. Freezing makes these a convenient grab-and-go breakfast or snack!

Other Muffin Recipes To Explore

Don’t forget to leave a STAR REVIEW if you loved this recipe! We appreciate your feedback. For more baking inspiration and behind-the-scenes glimpses, make sure to tag us on Instagram @stephaniesweettreats. To discover a world of delightful recipes and creative ideas, follow us on Pinterest. Happy baking!

Pumpkin Banana Muffins

By Stephanie Rutherford

These pumpkin banana bread muffins offer the perfect combination of pumpkin and banana flavors. They are wonderfully soft, incredibly easy to make by hand, and crowned with a delightful pumpkin spice streusel for added texture and taste.

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Prep Time:
15 mins

Cook Time:
18 mins

Total Time:
33 mins

Yields:
12 muffins

Ingredients

Pumpkin Spice Streusel

• 1/2 cup All-purpose flour
• 1/2 cup Brown sugar, packed light or dark
• 1 tsp Pumpkin pie spice
• 1/4 cup Unsalted butter, melted

Pumpkin Banana Muffins

• 2 cups All-purpose flour
• 1 tsp Baking soda
• 2 tsp Baking powder
• 1/2 tsp Salt
• 2 tsp Ground cinnamon
• 1 tsp Pumpkin pie spice
• 1/2 cup Unsalted butter, melted and cooled
• 1/4 cup Sour cream, room temperature
• 3/4 cup Pumpkin puree, blotted
• 1/4 cup Banana, 1 medium banana mashed
• 1/2 cup Brown sugar, packed light or dark
• 1/4 cup White granulated sugar
• 1 tsp Pure vanilla extract
• 2 Large eggs, room temperature

Instructions

Pumpkin Spice Streusel

1. In a small bowl, combine the flour, brown sugar, and pumpkin pie spice. Pour in the melted butter and use a fork to mix until combined and crumbly.
2. Place the streusel mixture in the fridge to chill while you prepare the muffin batter.

Pumpkin Banana Muffins

3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice. Set aside.
4. In a separate bowl, line it with two paper towels and add the pumpkin puree. Cover with more paper towels and gently press to absorb excess moisture. Let sit for 1-2 minutes and repeat if necessary. Mash the ripe banana on a plate using a fork until smooth.
5. In a medium bowl, combine the melted butter (ensuring it’s cooled to room temperature), sour cream, blotted pumpkin puree, mashed banana, brown sugar, white granulated sugar, vanilla extract, and eggs. Whisk until well combined and smooth.
6. Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. Be careful not to overmix the batter.
7. Preheat your oven to 425°F (220°C). Line a 12-cup muffin pan with 6 muffin liners, spacing them out in alternating holes to promote a taller rise.
8. Scoop the muffin batter into the prepared liners, filling each completely.
9. Retrieve the chilled streusel from the fridge. Use your hands to break up any clumps. Sprinkle a generous amount of streusel over the top of each muffin, and optionally, a light dusting of white sugar.
10. Bake for 5 minutes at 425°F (220°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 11-13 minutes, or until a wooden skewer inserted into the center comes out clean.
11. Allow the muffins to cool in the hot pan for 10 minutes before transferring them to a wire cooling rack to cool completely.

Notes

Flour: For accurate measurement, spoon flour into the measuring cup and level it off, or use a kitchen scale. Compacted flour can lead to dry muffins.

High Altitude Baking: If you are baking at a high altitude, consider adding an extra 2 tablespoons of flour to the dry ingredients.

Room Temperature Ingredients: Remember to pull out dairy ingredients (sour cream, eggs) at least 2 hours before baking to ensure they reach room temperature.

Nutrition Information (per muffin)

Calories: 303kcal, Carbohydrates: 45g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 33mg, Sodium: 269mg, Potassium: 109mg, Fiber: 1g, Sugar: 23g, Vitamin A: 2771IU, Vitamin C: 1mg, Calcium: 76mg, Iron: 2mg