These pumpkin banana bread muffins are soft, fluffy, and irresistible, topped with a sweet, crunchy streusel. They’re perfect with a cup of coffee or tea any time of day.
Pumpkin Banana Muffins With Streusel Topping
I adapted my tried-and-true pumpkin banana bread into these bakery-style muffins and finished them with a buttery streusel you’ll want to sprinkle on every batch.
My family prefers muffins, so I focused on getting tall domes and a tender crumb. The streusel adds a nutty, crunchy contrast that elevates the muffins—technically optional, but highly recommended.
These muffins are ideal for cool fall mornings, brunch, or an afternoon snack. If you enjoy muffin recipes, try variations with cream cheese, chocolate chips, or extra banana in other recipes.
Ingredient Notes
Below are the key ingredients for the muffin batter. See the recipe card further down for exact measurements and the full printable recipe.
- Pumpkin puree – use pure pumpkin puree, not pumpkin pie filling.
- Bananas – very ripe, spotted bananas give the best flavor and sweetness.
- Butter + oil – a combination of melted butter and a neutral oil keeps the muffins moist; using only butter can make them dry faster.
- Pumpkin pie spice – combined with extra ground cinnamon to boost warm spice notes.
- Eggs – bind the batter and add structure.
- Baking powder + baking soda – both help the muffins rise despite the dense ingredients.
- Vanilla extract – rounds out the flavors and reduces any eggy notes.
- Salt – enhances and balances the sweetness and spices.
Ingredients For Streusel (Crumbly Nut) Topping
The streusel needs just four ingredients: flour, brown sugar, chopped pecans, and cold butter. It browns and crisps for a lovely finish.
- All-purpose flour
- Brown sugar
- Chopped pecans
- Cold butter, cubed
How to Make Pumpkin Banana Bread Muffins
To achieve a bakery-style rise, start baking at a high temperature for a few minutes, then reduce the heat to finish baking. This helps create tall domes and a tender interior.
Tip: Use two 12-cup muffin pans (6 liners in each) so muffins aren’t crowded and have good air circulation for even rising.
Making the muffin batter
- Preheat oven to 420°F (215°C).
- Prepare two 12-cup muffin pans, placing six liners in each pan.
- In a large bowl, whisk melted butter and brown sugar until combined. Add eggs, salt, and vanilla, and whisk until smooth.
- Mash the ripe bananas and stir them into the wet mixture along with the pumpkin puree until evenly blended.
- In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, ground cinnamon, baking powder, and baking soda.
- Fold the dry ingredients into the wet ingredients until just combined; don’t overmix.
- Scoop the batter into the prepared liners, dividing evenly across the 12 cups.
Making the streusel topping
- Combine brown sugar, chopped pecans, and flour in a small bowl.
- Cut the cold cubed butter into the mixture until it forms coarse crumbs, then sprinkle evenly over the muffin batter.
- Bake at 420°F (215°C) for 5 minutes, then reduce the oven to 375°F (190°C) and bake for an additional 13–15 minutes, or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Storage
Store muffins at room temperature in an airtight container for 3–5 days. For longer storage, refrigerate them. The streusel will lose some crispness over time, but the pecans still provide texture.
To reheat, warm a muffin for 10–15 seconds in the microwave.
Look at that soft, fluffy crumb. These muffins are not overly sweet—most of the sweetness comes from the streusel—making them a delicious, balanced treat. They’re a family favorite and disappear quickly.
If you make this recipe, leave a comment and rating below — I’d love to hear how it turned out!
Recipe
Pumpkin Banana Bread Muffins With Streusel Topping
Pin Recipe
Ingredients
- 2 cups All purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- ½ tsp salt
- 2 large eggs
- 1/4 cup oil*
- 1/4 cup melted butter
- 1 cup brown sugar
- 1 cup pumpkin puree*
- 1 cup banana around 3 bananas
For Streusal Topping
- ¼ cup all purpose flour
- ⅓ cup brown sugar
- ⅓ cup pecans
- ¼ cup butter cold
Instructions
-
Preheat your oven to 420°F (215°C). Prepare two 12-cup muffin pans with liners.
-
Whisk together flour, baking soda, baking powder, pumpkin pie spice, and cinnamon in a medium bowl.
-
In a large bowl, whisk melted butter, oil, and brown sugar until combined. Add eggs, salt, and vanilla, and whisk until smooth.
-
Stir in pumpkin puree and mashed bananas until evenly incorporated.
-
Fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
-
Divide the batter among the muffin cups using a scoop for even portions.
-
Make the streusel by combining flour, brown sugar, and pecans, then cut in cold butter until crumbly. Sprinkle over the batter.
-
Bake both pans at 420°F for 5 minutes. Reduce to 375°F and bake 13–15 minutes more, until a toothpick comes out clean.
-
Cool muffins briefly in the pan, then transfer to a wire rack to cool completely.
Notes
Pumpkin: canned pumpkin puree gives consistent results.
Tips:
- Bring ingredients to room temperature for easier mixing.
- Don’t overbeat the batter.
- Use fresh baking soda and baking powder for best rise.
Storage: Store at room temperature in an airtight container for up to 3 days, or refrigerate for longer storage.
Freeze: Freeze in a sealed bag for up to 3 months; thaw in the fridge or reheat gently.