These Pumpkin Banana Muffins are such a delicious and easy-to-make fall treat! They’re perfect for breakfast, brunch, or fall-inspired dessert. These delicious muffins are light, fluffy, moist, and flavorful, and the streusel topping adds the most perfect touch of sweetness and crunch!
Pumpkin Banana Muffins Recipe
Every bite of these Pumpkin Banana Muffins is SO good and full of fall vibes! Whether you’re making these for easy weekday breakfasts, a fun fall brunch, or a tasty evening treat, these muffins are versatile and perfect for any occasion. Dress them up with a white chocolate drizzle, a buttery oat streusel topping, or keep them plain and simple – your choice!
No matter how you make these, this easy one-bowl pumpkin muffins recipe is so yummy and one that you’ll definitely want to keep on repeat!
You’ll Also Love: Pumpkin Bread w/ Cream Cheese Frosting
In This Post
- Ingredients/Substitutions
- How to Make Pumpkin Banana Muffins
- Tips For The Recipe
- Pumpkin Muffin Variation Ideas
- How to Serve Pumpkin Banana Muffins
- How to Store
- More Easy Breakfast & Brunch Ideas
Ingredients/Substitutions
Muffins
- All-Purpose Flour
- Baking Powder/Baking Soda/Salt
- Granulated Sugar/Brown Sugar
- Pumpkin Pie Spice
- Mashed Banana
- Pumpkin Puree
- Butter slightly melted
- Eggs/Vanilla Extract
Streusel Topping (Optional)
- Turbinado Sugar
- Butter
- Rolled Oats
- All-Purpose Flour
How to Make Pumpkin Banana Muffins In One Bowl
It’s so easy to mix the batter in one bowl, then pour into a muffin tray and bake. Here’s how to make Pumpkin Banana Muffins:
- Mix the liquid ingredients in a large bowl.
- Add the dry ingredients on top of the liquid ingredients, whisk lightly, then fold into the rest of the batter.
- Mix just until well-combined.
- Pour the batter into a muffin pan lined with paper liners.
- Mix the streusel topping ingredients and add to each muffin.
- Bake at 350 degrees F for 20-25 minutes, or until a toothpick comes out clean.
- Let cool and enjoy!
Tips For The Recipe
- For extra moist muffins, use ripe bananas.!
- Be careful not to overmix the batter, as this can make the muffins tough.
- If you don’t have pumpkin spice, you can make your own by combining 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground ginger.
- For a fun twist, add 1/2 cup of chocolate chips or chopped nuts to the batter!
Pumpkin Muffin Variation Ideas
- Chocolate Chip Pumpkin Banana Muffins: Add 1/2 cup of chocolate chips to the batter.
- Peanut Butter Pumpkin Banana Muffins: Add 2 Tablespoons of peanut butter to the batter.
- White Chocolate Pumpkin Banana Muffins: Add a drizzle of white chocolate over the top of each one after baking!
- Healthy Pumpkin Muffins Recipe: For a healthier version, try this recipe!
- Pumpkin Butter Muffins
How to Serve Pumpkin Muffins
- Serve the muffins warm with a pat of butter or a drizzle of maple syrup.
- Have them with a Maple Pecan Latte!
- Enjoy the muffins for breakfast, brunch, or a snack.
- Pack the muffins in a lunchbox for a delicious on-the-go treat!
How to Store
The muffins can be stored in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months. To reheat the muffins, microwave them on high for 30-60 seconds, or until heated through.
More Easy Breakfast & Brunch Ideas
- Apple Pie Filling Cinnamon Rolls
- Brioche French Toast Casserole
- Apple Cider Muffins
- Buttermilk French Toast
- Cookies & Cream Cinnamon Rolls
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Pumpkin Banana Muffins (One-Bowl Recipe)
Ingredients
Pumpkin Banana Muffins
- 1/2 cup mashed banana about 1 medium banana
- 1/2 cup pumpkin puree
- 1/2 cup butter slightly melted
- 2 large eggs room temperature
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 2-3 teaspoons pumpkin spice
Streusel Topping (optional)
- 2 Tablespoons turbinado sugar
- 2 Tablespoons melted butter
- 1/4 cup rolled oats
- 1 Tablespoon all-purpose flour
Instructions
- Preheat the oven to 350 degrees F. Line a muffin tin with muffin liners.
- In a large bowl, whisk together the mashed banana, pumpkin puree, melted butter, eggs, granulated sugar, brown sugar, and vanilla extract.
- Add the flour, baking powder, baking soda, salt, and pumpkin spice. Whisk together before folding into the batter.
- Mix just until well-combined (being careful not to over mix).
- Fill each muffin cup 3/4 full with the batter.
- In a small bowl, combine the turbinado sugar, melted butter, oats, and flour. Sprinkle the streusel topping over the muffins.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before removing them to a wire rack to cool completely.
Notes
-
- For extra moist muffins, use ripe bananas!
-
- Be careful not to overmix the batter, as this can make the muffins tough.
-
- If you don’t have pumpkin spice, you can make your own by combining 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground ginger.
-
- For a fun twist, add 1/2 cup of chocolate chips or chopped nuts to the batter!
[…] You’ll Also Love: Pumpkin Banana Muffins […]