Pumpkin Banana Muffins
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5.0
6 reviews
Excellent
Pumpkin Banana Muffins
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Loaded with warm spices, these Pumpkin Banana Bread Muffins use an entire can of pumpkin and are topped with a simple buttery streusel topping. I share my secret to making high-domed bakery-style muffins! They are extra moist, light, and fluffy, ready for the oven in 20 minutes.
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Ingredients
Streusel topping
- ¾ cup all-purpose flour
- ¼ cup light brown sugar or try dark
- ¼ cup granulated sugar I use all natural cane sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- ½ cup butter* cold and cut into small cubes (salted or unsalted, if using unsalted add a pinch of salt)
- *Alternatively you may use room temperature butter mix well and place in fridge 30 minutes before using or freezer for 15 minutes before using.
Muffins
- ½ cup butter room temperature (I used salted), if using unsalted, add ¼ tsp additional salt
- 1 cup granulated sugar reduce to ⅔ cup for high altitude
- ½ cup brown sugar light or dark brown, packed
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 - 15 ounce pumpkin puree not pumpkin pie mix, 100% pumpkin
- 2 large ripe bananas mashed, if frozen, thaw and drain off liquid
- 3 1/4 cups all-purpose flour increase by 2 tablespoons for high altitude
- 2 teaspoons baking soda reduce to 1 ½ teaspoons for high altitude
- 2 teaspoons baking powder reduce to 1 ½ teaspoons for high altitude
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
Vanilla Glaze (Optional)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
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Instructions
- Preheat your oven to 425° F (220 ° C), best if preheated for 30 minutes. Prep muffin pans with muffin liners or spray well with baking spray. Use Jumbo or regular and even mini muffins.
- Make streusel: In a medium bowl add flour, brown sugar and granulated sugar and whisk together. Add cinnamon and pumpkin pie spice and stir. Add cold cubed butter (or soft butter) and mix into the flour with a pastry cutter or a fork until mixture is well combined. Once initially mixed with fork, use hands to mix fully. Place in the refrigerator while you make muffin batter.
- Muffins: In a large bowl add butter and mix with a stand mixer or hand mixer for 2 minutes until creamy. Add granulated sugar and brown sugar and cream together for about 2 minutes. Add eggs, one at a time, mixing each one for 30 seconds before adding the next. Add vanilla and mix all ingredients together.
- Add pumpkin puree and mashed banana and mix together until just incorporated. The batter will look curdled, but it's normal.
- In a medium bowl add flour, baking soda, baking powder, pumpkin pie spice, cinnamon and salt and whisk to combine.
- Add flour mixture to the batter mixture ⅓ cup at a time and mix on low or stir in with a spoon until flour is just incorporated.
- Fill the muffin liners about 3/4 full (see notes) with batter. Top the batter with the streusel mixture.
- Place the muffin pans in the oven. Bake at 425° F (220 ° C) for 5 minutes. Drop the temperature of the oven to 350° F (175° C) and jumbo muffins for another 20-25 minutes or regular muffins 13-15 minutes until a toothpick inserted comes out clean. Mini muffins bake about 10-14 minutes.
- Remove muffins from the oven and cool completely on wire rack. Make glaze by adding powdered sugar, vanilla and milk into a small bowl and mix together until smooth. Drizzle glaze over the top of the muffin.
Equipments used:
Notes
- Storage Tips:Store muffins in an airtight container on the counter for 1-3 days, then transfer to fridge for up to 1 week. Or freeze individually wrapped muffins placed in a freezer baggie up to 3 months.
- Success Tips
- High Altitude Instructions:Streusel topping ingredients and amounts stay the same; chill while preparing the muffins.
- Reduce granulated sugar to ⅔ cupIncrease flour by 2 tablespoonsDecrease baking soda to 1 ½ teaspoonsDecrease baking powder to 1 ½ teaspoons
- Bake at 425° F (220 ° C) for 5 minutes, then reduce heat to 375° F (190° C) and bake jumbo muffins for bake large muffins for another 20-25 minutes or regular muffins 13-15 minutes until a toothpick inserted comes out clean.
- See the recipe post for notes on vegan, healthy pumpkin banana muffins and gluten-free options. *Nutrition facts have been calculated without the glaze, always run through our own calculator for accurate information.
- Make your pumpkin pie spice! To make 2 teaspoons of pumpkin pie spice combine 1 ½ teaspoons cinnamon and ½ teaspoon of the following ginger, allspice, cloves or nutmeg. If you don’t have one of the spices, add more of another spice.
- These bakery-style muffins bake up tall, so feel free to fill the tins to the top. Divide the batter evenly for consistent baking. For smaller muffins, fill the tins ½ – ⅔ full. And bake on the lower time side.
- Do not over bake. Use a toothpick inserted into the middle of a muffin, if it comes out clean or with a few moist crumbs, the muffins are baked.
- Overmixing muffin batter can result in tough muffins.
- Make sure your leavenings are fresh and not expired; this can cause baked goods to not rise.
- I use a 2-ounce cookie scoop when making muffins.
- Baking the muffins at high heat for 5 minutes helps activate the leaveners to get a good bakery rise to the muffin.
- Allow the muffins to completely cool before adding the glaze so it doesn’t melt into the muffin.
- Measure the perfect amount of flour for your recipe using the “spoon and level” method or a kitchen scale using the metric measurements.
- Dark baking tins tend to transfer heat more efficiently and usually require slightly shorter cooking times and sometimes a reduction of oven temp by 25° F.
Nutrition Information
Show Details
Serving
1muffin (regular)
Calories
228kcal
(11%)
Carbohydrates
36g
(12%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
36mg
(12%)
Sodium
293mg
(12%)
Potassium
85mg
(2%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
451IU
(9%)
Vitamin C
1mg
(1%)
Calcium
36mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24-18 muffins (or 9 Jumbo)
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Serving | 1muffin (regular) | |
| Calories | 228kcal | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 293mg | 12% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 451IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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