Pumpkin Banana Muffins with Streusel Topping

These pumpkin banana muffins with streusel topping are the perfect combination of banana bread and pumpkin bread! They are the perfect easy treat for fall that will have your family and friends drooling!

Banana Pumpkin Streusel Muffins Recipe

6 pumpkin banana muffins on a wooden cutting board

I’m not the only one that almost always has bananas sitting on my counter, right? They’re practically begging me to make them into banana bread.

Now that fall is here, though, I thought I’d try a little twist on my usual banana bread and make some pumpkin banana muffins with a sweet streusel topping!

What Are Pumpkin Banana Muffins?

You can probably guess how delicious these muffins are just by the name. 

Pumpkin Banana Muffins are as moist as your favorite banana bread recipe but packed with pumpkin flavor. Top it off with some sweet crumbly streusel topping and you’ve got the perfect muffin!

These made-from-scratch muffins are a great on-the-go breakfast, after-school snack, and late-night treat. However you choose to eat them, your kids are going to beg for you to make them all the time.

Banana Pumpkin Streusel Muffins Recipe

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pumpkin muffins on a white platter with cinnamon sticks

Serves: 6

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Ingredients for Banana Pumpkin Streusel Muffins

ingredients for pumpkin banana muffins
  • 2 c all-purpose flour
  • 1½ c light brown sugar, packed
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • ¾ tsp ginger
  • ⅛ tsp nutmeg
  • 2 large eggs
  • ⅓ c buttermilk
  • 1 c pumpkin (not pie filling)
  • ⅔ c mashed bananas, very ripe
  • ¼ c butter, softened
  • 1¾ tsp vanilla extract
  • ¼ c rolled oats
  • ⅛ c brown sugar
  • ⅛ tsp cinnamon
  • 2 tbsp butter, room temperature

You’ll also want to have the following tools to make it easier:

Jumbo muffin tins

Mixing bowls

Electric mixer

How to Make this Pumpkin Banana Streusel Muffins Recipe

  • To make your banana pumpkin muffins, start by preheating your oven to 375°
  • Prepare a 6-hole jumbo muffin pan by spraying it with non-stick cooking spray.
  • In a large mixing bowl add the flour, brown sugar, baking soda, cinnamon, ginger, and nutmeg. Whisk the dry ingredients together to get rid of any lumps. 
  • In a separate mixing bowl, use an electric mixer on medium speed to mix together your eggs, buttermilk, bananas, pumpkin, butter, and vanilla extract.
  • Gradually add your dry ingredients into your wet ingredients and stir until just combined. 
  • Split the finished batter between the six muffin tins. They should each be about ¾ the way full. 
  • Next, you can make your streusel! In a mixing bowl, combine the oats, brown sugar, and cinnamon.
  • Cut the butter into the mixture with a fork until it’s coarsely mixed. 
  • Sprinkle the streusel topping on top of each muffin.
  • Bake your muffins on the center rack of the oven for about 30 minutes. When a toothpick comes out clean, they’re all ready!
  • Let the muffins cool for 5 minutes in the pan and then let them finish cooling on a wire rack. 
4 pumpkin muffins on a striped platter

Tips Tricks and FAQs

  • You can use muffin tin liners if you’d like, but you may want to still spray them! You don’t want a single crumb of these yummy muffins to stick to the paper. 
  • Buttermilk isn’t always something many people just have on hand, but you can easily make a substitute for it by mixing 1 Tablespoon of vinegar or lemon juice into a glass Pyrex measuring cup and then filling it up to the 1 cup mark with milk.  Stir the mixture with a whisk and then let it sit for about 5 minutes.

Do my bananas have to be ripe for this recipe? 

You’ll want to make sure that your bananas are super ripe! 

Overly ripe bananas may not look appetizing, but they are packed with sweet flavor and they are much easier to combine into the batter. 

If you have some ripe bananas before you’re ready to make this recipe, you can throw them in the freezer! Just let them thaw before you add them to the batter. 

Storage

Fridge Or Room Temperature

These pumpkin banana muffins can be stored in an airtight container on the counter or in the refrigerator for 3 to 5 days.

Freezer

If you are wanting to freeze these pumpkin banana muffins be sure to wrap each muffin individually in foil or plastic wrap and then put them into a freezer bag. 

You can thaw them at room temperature, but if you want to eat them and don’t have time to wait you can pop them in the microwave for 30 seconds!

Check out these other great recipes:

Did you make this recipe? Leave a comment and don’t forget to rate it below! We always love knowing how your recipe turns out! And don’t forget to save this easy recipe to your favorite Pinterest board! Don’t forget to tag me on Instagram at Confessions of Parenting to show me your finished product!

Yield: 6

Pumpkin Banana Muffins

pumpkin muffins on a white platter with cinnamon sticks

These pumpkin banana muffins with streusel topping are the perfect combination of banana bread and pumpkin bread! They are the perfect easy treat for fall that will have your family and friends drooling!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 2 c all-purpose flour
  • 1½ c light brown sugar, packed
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • ¾ tsp ginger
  • ⅛ tsp nutmeg
  • 2 large eggs
  • ⅓ c buttermilk
  • 1 c pumpkin (not pie filling)
  • ⅔ c mashed bananas, very ripe
  • ¼ c butter, softened
  • 1¾ tsp vanilla extract
  • ¼ c rolled oats
  • ⅛ c brown sugar
  • ⅛ tsp cinnamon
  • 2 tbsp butter, room temperature

Instructions

    1. To make your banana pumpkin muffins, start by preheating your oven to 375°
    2. Prepare a 6-hole jumbo muffin pan by spraying it with non-stick cooking spray.
    3. In a large mixing bowl add the flour, baking soda, cinnamon, ginger, and nutmeg. Whisk the dry ingredients together to get rid of any lumps. 
    4. In a separate mixing bowl, use an electric mixer on medium speed to mix together your brown sugar, eggs, buttermilk, bananas, pumpkin, butter, and vanilla extract.
    5. Gradually add your dry ingredients into your wet ingredients and stir until just combined. 
    6. Split the finished batter between the six muffin tins. They should each be about ¾ the way full. 
    7. Next, you can make your streusel! In a mixing bowl, combine the oats, brown sugar, and cinnamon.
    8. Cut the butter into the mixture with a fork until it’s coarsely mixed. 
    9. Sprinkle the streusel topping on top of each muffin.
    10. Bake your muffins on the center rack of the oven for about 30 minutes. When a toothpick comes out clean, they’re all ready!
    11. Let the muffins cool for 5 minutes in the pan and then let them finish cooling on a wire rack. 

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