Best Pumpkin Banana Muffins (With a Crispy Streusel Topping!)

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These Pumpkin Banana Muffins combine the rich flavors of ripe bananas and spiced pumpkin. Topped with a buttery, crispy streusel, these moist muffins are perfect for breakfast or a cozy snack. Easy to make and irresistibly delicious, they’re sure to become a family favorite.

Okay, friends, let’s talk about the perfect fall breakfast situation! These pumpkin banana muffins are basically what would happen if your favorite `banana bread` and pumpkin bread had a baby – in the best possible way. I’ve tested this recipe approximately one million times (okay, maybe like 12), and I can honestly say it’s absolutely foolproof. Even better? Your kitchen is going to smell INCREDIBLE.

Listen, I know you might be thinking, “Another muffin recipe?” but trust me on this one. These aren’t just any muffins – they’re the kind that make people text you three days later asking for the recipe. They’re that good.

Let’s Talk Ingredients

(All measurements are in the recipe card below, but here’s what each ingredient does)

For The Incredible Crispy Streusel Topping: 

• All-Purpose Flour + Melted Butter These create the base of our streusel. Here’s where it gets interesting! We use melted (not softened) butter for a reason: when it’s melted, it can fully coat every particle of flour and sugar, creating those gorgeous little clumps that crisp up in the oven.
• Turbinado Sugar: This is our secret weapon! Turbinado sugar (you might know it as “Sugar in the Raw”) gives our topping that professional bakery-style crunch. Its large, golden crystals don’t fully dissolve in the butter, which means you get these amazing little pockets of caramelized crunch on top of your muffins. Don’t substitute regular granulated sugar here—the coarse texture of turbinado is what makes this topping special!
• Cinnamon: Just a touch of cinnamon brings warmth and ties all the flavors together.

For The Muffins:

• All-Purpose Flour– Think of flour as the scaffolding of our muffins. We use all-purpose because it has just the right amount of protein (around 10-12%) to create structure without making the muffins tough. I recommend the Gold Medal Brand.
• Here’s the crucial part: how you measure it matters! Too much flour = dense muffins. Too little = weak structure. The best method?
  • Use a kitchen scale (this is what the pros do!)
  • Or gently spoon the flour into your measuring cup and level it off with a knife Never scoop directly with the measuring cup – this packs in too much flour! (that’s how you get dense muffins, and nobody wants that).
• The Leavening– We’re using both baking powder AND baking soda, and here’s why:
  • Baking Soda reacts with the acidic ingredients (our bananas and pumpkin) for immediate lift
  • Baking Powder is “double-acting” – it works first when wet, then again with heat Together, they create the perfect rise and texture. And yes, you need both!
• Salt- Don’t even think about skipping this! Salt isn’t just for flavor—it strengthens the gluten structure and enhances sweetness. It’s like a flavor amplifier for all the other ingredients. I like to use Diamond Crystal Kosher salt for baking and cooking. If you can’t find it and need to use another salt, just half the amount in the recipe.
• Pumpkin Pie Spice– This is our flavor foundation! A tablespoon might seem like a lot, but trust me – it’s perfectly balanced with our other ingredients. If you don’t have pre-mixed pumpkin pie spice, here’s how to make your own:
  • 2 teaspoons cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice or cloves
• Butter (softened to room temperature, not melted) brings incredible flavor and helps create a tender crumb through the creaming process.
• Vegetable Oil ensures long-lasting moisture and keeps these muffins soft for days Could you use all butter? Sure. But they won’t stay as moist. Could you use all oil? Yes, but you’d lose that rich butter flavor. Trust me – use both!
• Granulated Sugar Beyond sweetness, sugar plays several crucial roles:
  • Tenderizes the crumb by interfering with gluten development
  • Creates that perfect golden-brown color
  • It helps keep the muffins moist by holding onto water molecules.
• Eggs:  Our eggs need to be at room temperature – here’s why:
  • Room temp eggs blend more easily and create a better emulsion.
  • This means a more even texture in your finished muffins.
  • Quick tip: If you forgot to take them out early, place them in warm water for 5-10 minutes.
• Pumpkin Puree
  • Must be pure pumpkin, NOT pie-filling
  • Adds moisture and structure
  • Brings gorgeous color
  • Offers subtle earthy sweetness.
  • Pro tip: Libby’s is the most consistent brand, but any pure pumpkin works!
• Ripe Bananas The riper, the better! We want them SPOTTY. Here’s why:
  • As bananas ripen, their starches convert to sugar
  • They become easier to mash and incorporate
  • They bring natural sweetness and moisture
• Vanilla Extract
  • More than just flavor! Vanilla actually enhances our perception of sweetness and rounds out all the other flavors. Use pure vanilla if you can – the difference is noticeable!

How Pumpkin and Banana Work Together

The pumpkin and banana flavors complement each other perfectly in these muffins. While regular pumpkin muffins can sometimes be a bit dense, and banana muffins might be too sweet, combining them creates the perfect balance.

Let’s Bake These Pumpkin Banana Muffins!

First Up: The Setup

• Temperature Matters! Before you even start measuring, let’s talk temperature:
• Your pumpkin puree and mashed bananas should be at room temp too!
• Pull your eggs and butter out at least 1 hour before baking
• If you forgot (we’ve all been there!), here’s the quick fix:
  • Cut butter into small cubes and let sit 15 minutes
  • Place eggs in warm (not hot) water for 5 minutes
• Oven Prep
  • Crank that oven to 400°F – and yes, we really mean 400°F!
  • Here’s why: The initial high heat creates a burst of steam that helps create that perfect dome top
  • Let it preheat for at least 30 minutes, even after it beeps.
  • Position your rack in the center of the oven
  • Pro tip: If you have an oven thermometer, now’s the time to use it. Most ovens are off by 25-50 degrees!

Pan Prep Two options here:

• Paper liners: I like to use these.
• No liners: Grease those cups WELL..

First Up: That Amazing Topping: Whisk the flour, melted butter, turbinado sugar, and cinnamon until it looks like wet sand. Set Aside.

• Mash those ripe bananas until SMOOTH. A few tiny lumps are okay, but big chunks will create wet spots.

• Mix together dry ingredients: Whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice. Set aside.

The Butter-Sugar Magic– This step is crucial for the perfect texture. Start with room-temperature butter (you can see where I test my butter for room temperature with my finger test). To test the butter, poke it with your finger. Your finger should make an indent without sinking or sliding down into the butter. Beat together butter and sugar on low to medium speed until incorporated. It will look like clumpy sand.

Egg Time—Add your eggs one at a time, beating for about 30 seconds after each one. Scrape down the bowl after each egg, too, if necessary. Your batter should look kind of like soft-serve ice cream at this point.

Add your mashed bananas, pumpkin puree, oil and vanilla. Mix just until everything’s combined. Does it look a little curdled? That’s totally normal! The different temperatures of our ingredients can make things look a bit weird, but it’ll all come together in the end.

The Grand Finale – Add your flour mixture mixing on low speed. Stop mixing as soon as the flour disappears. The mixture will be thick!

Fill ‘Em Up – Fill each muffin cup to the top. I use an ice cream scoop because it’s easy and I’m lazy smart. Then sprinkle on that amazing crumb topping. Be generous – this is no time for restraint!

The Bake: Bake these in a preheated 400°F oven for 19-22 minutes. How do you know they’re done? Look for golden brown tops and a toothpick that comes out with just a few moist crumbs.

Variations to try

Listen, these muffins are perfect as-is, but if you’re feeling adventurous? Here are some of my favorite ways to change things up:

• The Chocolate Situation: Add a cup of chocolate chips to the batter. I like semi-sweet, but my kids insist on milk chocolate and honestly? Both are amazing.
• Get nutty: Throw in some chopped pecans or walnuts (1 cup). The crunch factor is the chef’s kiss. Or, add 3/4 cup of chopped nuts to the streusel topping.

Storage Secrets

(Or: How to Make These Last More Than 24 Hours)

On the counter:

Freezer Situation: These freeze BEAUTIFULLY! Here’s the deal:

• Let them cool completely, then store in a freezer bag. They’ll keep for up to 3 months.
• To thaw, leave them out for 3-4 hours at room temperature.
• Want that fresh-baked warmth? Wrap them in foil and warm in a 350°F oven for about 5-10 minutes.

Common Mistakes and How to Avoid Them

• Overmixing the batter (this makes tough muffins)
• Using cold ingredients (room temp eggs and butter are key!)
• Opening the oven door too early (causes sinking)
• Not measuring flour correctly (spoon and level, don’t scoop!)
• Using underripe bananas (they should be very spotty)

Troubleshooting Guide

Help! My muffins didn’t rise properly. A few things could cause this:

• Old leavening agents (check those expiration dates!)
• Oven temperature issues (get an oven thermometer)
• Too much moisture (drain those thawed bananas!)

FAQ Time!

More Fall Baking Inspiration

Can’t get enough of these flavors? Try these reader favorites:

• Banana Bread with Pecans – Perfect for nut lovers
• Rhubarb Banana Bread – A unique twist
• Pumpkin Bread with Cream Cheese Frosting – When you need something extra special

Pro tip: Try the cream cheese frosting from my pumpkin bread recipe on these muffins for an extra decadent treat!

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