Kitchen Fun With My 3 Sons

Banana Pumpkin Muffins Recipe

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Do you like bananas? What about pumpkin? Or even muffins too? Well, how about all three in one? This amazing Banana Pumpkin Muffins Recipe is sure to knock your socks off with incredible flavor. You can share with friends and family for any occasion or for breakfast, lunch or dinner.

Banana Pumpkin Muffins Recipe

Banana Pumpkin Muffins Recipe

When it comes to fall flavors, you have to try these banana Pumpkin muffins. They are absolutely amazing and incredibly easy to make. With a delicious streusel on top, these muffins are the perfect grab and go breakfast idea.

If you love muffins as much as I do, you might also like Cinnamon Sugar Donut Muffins and Cranberry Lemon Muffins Recipe

Ingredients

  • All-purpose flour- It is best to use all purpose flour.
  • Light brown sugar- Brown sugar adds a richer flavor than white sugar.
  • Baking soda- This will allow your muffins to rise.
  • Cinnamon-, Ginger, and Nutmeg- These are the classic spices for anything pumpkin.
  • Eggs- Use room temperature eggs.
  • Buttermilk- Buttermilk makes the perfect tender muffin.
  • Pumpkin- Be sure to use plain pumpkin, not pie filling.
  • Mashed bananas- Make sure your bananas are very ripe.
  • Butter- Be sure to use unsalted butter to control the amount of salt in a recipe.
  • Vanilla extract- Always use pure vanilla for best flavoring.
  • Rolled oats- The oats will be used for your topping.

ingredients

How to Make Banana Pumpkin Muffins

Spray a 6-hole Texas Muffin pan evenly with non-stick cooking spray and preheat oven to 375°.. Set aside.

Combine all of the dry ingredients in a large mixing bowl.

pumpkin muffin batter 

Mix together the eggs, buttermilk, bananas, pumpkin, butter and vanilla extract in a separate mixing bowl.

Pour in the dry ingredients into the wet ingredients and mix until just combined. Put aside while preparing the topping.

creating the streusel

To create the streusel topping, combine oats, brown sugar and cinnamon. Slice the butter and put into dry ingredients until crumbly.

batter in the pans with streusel on top 

Pour batter into muffin cups ¾ full, top with streusel topping and bake on middle rack of the oven for about 30 minutes or until a toothpick poked into the center of the muffin comes out clean.

Banana Pumpkin Muffins Recipe

Cool for 5 minutes in the pan, then take out of the pan to a cooling rack to finish cooling.

Banana Pumpkin Muffins Recipe

Tips for Ripening Bananas Fast

To make your bananas ripen faster in simple to do. If you place them in the fridge, set them on the counter become fridges slow the process. You can also hang them or place them in a paper bag with a few apples. The apples give a lot of ethylene and allow them to ripen faster.

Do I Have to Refrigerate Banana Pumpkin Muffins?

You do not have to refrigerate your banana pumpkin muffins. But, we also want to make sure they have a longer shelf life and allow us to enjoy them for a few days before they go bad. If you refrigerate them it will do just that. So, either way, it is your choice but they will last longer in the fridge.

Banana Pumpkin Muffins Recipe

More Muffin Recipes

Banana Pumpkin Muffins Recipe

Banana Pumpkin Muffins Recipe

Banana Pumpkin Muffins

Published By Jill
0 from 0 votes
Prep Time 15 mins
Cook Time 30 mins
Course Bread
Cuisine American
Servings 6

Equipment

  • Texas muffin pan

Ingredients
  

  • 2 c all-purpose flour softened
  • c light brown sugar packed down
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • ¾ tsp ginger
  • tsp nutmeg
  • 2 lg eggs
  • c buttermilk
  • 1 c pumpkin be sure to use plain pumpkin, not pie filling
  • c mashed bananas very ripe
  • ¼ c butter softened
  • tsp vanilla extract
  • ¼ c rolled oats
  • c brown sugar
  • tsp cinnamon
  • 2 tbsp butter room temperature

Instructions
 

  • Preheat oven to 375°. Spray a 6-hole Texas Muffin pan with non-stick cooking spray. Set aside.
  • In a large bowl, combine all of the dry ingredients.
  • In a separate bowl, mix together the eggs, buttermilk, bananas, pumpkin, butter and vanilla extract.
  • Add the dry ingredients into the wet ingredients and stir until just combined. Set aside while making topping.
  • For streusel topping, combine oats, brown sugar and cinnamon. Cut butter into dry ingredients until crumbly.
  • Fill muffin cups ¾ full, sprinkle with streusel topping and bake on center rack of the oven for approx. 30 minutes or until a toothpick inserted into a muffin comes out clean. Cool in pan for 5 minutes, then remove from pan to a cooling rack to finish cooling.
Tried this recipe?Mention @kitchenfunwithmy3sons or tag #kitchenfunwithmy3sons!

banana pumpkin muffins

about me

ABOUT JILL

I am a mom of 3 awesome boys that love to get crafty with me in the kitchen. Our blog is full of all sorts creative food ideas for the Holidays, Party Ideas, Free Printables, Featured DIY Ideas, Recipes, & Kids Craft Ideas! Read more...

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