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Pumpkin banana muffins stacked with bite taken out
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Pumpkin Banana Muffins Recipe

4.74 from 45 votes
prep 15 minutes
cook 20 minutes
Additional Time 1 hour
total 1 hour 35 minutes
Serves 6 large muffins
What do you get when you have one brown banana and a leftover open can of pumpkin puree - the BEST pumpkin banana muffins ever. Perfectly moist and fluffy, good balance of pumpkin and banana and all the fall spices. 
Author: Bernice Baran
Servings 6 large muffins

Equipment

Ingredients

Muffins

  • 125 grams mashed banana, 1 medium banana
  • 60 mL olive oil
  • 133 grams light brown sugar, lightly packed
  • 1 large egg, room temperature
  • 125 grams pumpkin puree
  • 150 grams all-purpose flour, spooned and leveled
  • 1/2 Tbsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 tsp cinnamon

Brown Sugar Glaze

  • 1 Tbsp butter
  • 25 grams brown sugar
  • 30 mL heavy whipping cream
  • 1 tsp vanilla extract
  • 30 grams powdered sugar, spooned and leveled
  • 1/4 tsp ground cinnamon

Method

Pumpkin Muffins

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin spices. Set aside.
    150 grams all-purpose flour spooned and leveled, 1/2 Tbsp baking powder, 1/4 tsp baking soda, 1/2 tsp fine sea salt, 1/2 tsp cinnamon
  2. In a large bowl mash the banana until it's completely smooth and there are no more large chunks.
    125 grams mashed banana 1 medium banana
  3. Add the sugar and oil and whisk together until they’re well combined.
    60 mL olive oil, 133 grams light brown sugar lightly packed
  4. Add in the egg and whisk until it’s well combined and has lightened in color, about 30-60 seconds.
    1 large egg room temperature
  5. Add in the pumpkin puree and whisk until it's completely smooth.
    125 grams pumpkin puree
  6. Add in the dry ingredients and mix just until the last streak of flour is incorporated. 
  7. Cover with a lid, plastic wrap or a tea towel and set aside to rest at room temperature for 1 hour. 
  8. Use a large cookie scooper to fill the muffin tins to the top, the batter should be enough for 6 large muffins.
  9. Bake for 5 minutes at 425F (218C) and then reduce the oven temperature to 375F (190C) and bake for another 13-15 minutes, just until the muffins no longer look wet on top and spring back when you press on the center gently. 
  10. Remove from the oven and allow to cool for at least 10-20 minutes before serving.

Brown Sugar Glaze

  1. In a small pot, combine the butter, brown sugar and heavy cream. Whisk together until they're smooth and stir over medium heat until it starts to bubble around the edge and the sugar is fully dissolved.
    1 Tbsp butter, 25 grams brown sugar, 30 mL heavy whipping cream
  2. Place the powdered sugar and cinnamon in a small bowl and pour in HALF of the brown sugar mixture. Stir together until its makes a thick paste. Then add the other half and mix until it's well combined (if you add in all of the brown sugar mixture at once, the powdered sugar will get clumpy and you'll have to strain it after).
    30 grams powdered sugar spooned and leveled, 1/4 tsp ground cinnamon
  3. Stir in the vanilla and drizzle the brown sugar glaze on top of the muffins.
    1 tsp vanilla extract

Notes

  • Muffins can be stored at room temperature for 2-3 days, refrigerated for up to a week or frozen for 1-2 months.
  • Muffins can be made smaller - make sure to check for doneness a few minutes sooner though.

Nutrition

Serving: 1gCalories: 380kcalCarbohydrates: 57gProtein: 7gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 6gCholesterol: 78mgSodium: 426mgFiber: 2gSugar: 27g
Course: Muffins
Cuisine: American
Keyword: fluffy pumpkin muffins, pumpkin crumb muffins, pumpkin muffins, pumpkin muffins with streusel topping, pumpkin streusel muffins