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Banana Pumpkin Muffins Recipe
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Banana Pumpkin Muffins

Prep Time15 mins
Cook Time30 mins
Course: Bread
Cuisine: American
Keyword: banana pumpkin muffins
Servings: 6
Author: Jill


  • Texas muffin pan


  • 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


  • 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.