Loaded with warm spices, these Pumpkin Banana Bread Muffins use an entire can of pumpkin and are topped with a simple buttery streusel topping. I share my secret to making high-domed bakery-style muffins! They are extra moist, light, and fluffy, ready for the oven in 20 minutes.
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Why is this the best recipe for Pumpkin Banana Bread Muffins
I’ve baked hundreds of muffins over the decades and am confident this is the best pumpkin banana bread muffin recipe! Pumpkin bread meets banana bread – and they get married! But in travelable muffin form!
My secret to those mile-high muffin tops: Bake the muffins for 5 minutes in a preheated 425°F oven (make sure to preheat for a full 30 minutes), then reduce the temperature to 350°F to finish baking.
When fall rolls around, there is just something so warm and comforting about the earthiness of pumpkin with all those warm spices. I love that these muffins whip up in 20 minutes, and oh, they are so crazy moist!
While testing this recipe here in the Mile High City (5280 feet above sea level) I share my tweaks for high altitude so you can achieve a tender crumb, and moist muffins. My regular altitude recipe testers in California and North Carolina gave these muffins rave reviews!
Success Tips for Banana Pumpkin Muffins
- Use Ripe Bananas – The riper, the better! Bananas with brown spots add natural sweetness and keep the muffins uber-moist.
- Don’t Overmix the Batter – Stir just until the ingredients are combined. Overmixing can make the muffins tough instead of tender and fluffy.
- Room Temperature Ingredients – Using room temperature butter and eggs helps the batter mix smoothly and ensures even baking.
- Start with a High Temperature – For mile-high muffin tops, bake at 425° F for 5 minutes, then reduce to 350° F to finish baking. This quick burst of heat helps them rise up-up-up!
- Chill the Streusel Topping – To get that perfect crumbly texture, refrigerate the streusel while preparing the batter.
- These bakery-style muffins bake up tall, so feel free to fill the tins to the top. Divide the batter evenly for consistent baking. For smaller (and more) muffins, fill the tins ½ – ⅔ full. And bake on the lower side. I use a 2-ounce cookie scoop when making muffins.
- Do not overbake: Use a toothpick inserted into the middle of a muffin; if it comes out clean or with a few moist crumbs, the muffins are baked.
- Make sure your leavenings are fresh and not expired.
Grab these Ingredients
Here’s how all of the ingredients work together to make these muffins a success:
- All-purpose flour is used in both the muffin batter and streusel topping; it provides structure to the muffins and a crumbly texture to the topping. Whole wheat or gluten-free flour can be substituted.
- Granulated sugar and Brown Sugar is added in both the streusel topping and the muffin batter, without overpowering the fall flavors.
- Butter is used in the muffin batter and streusel. Room temperature for the batter, and cold for a crumbly streusel (can substitute with coconut oil for a healthier option).
- Eggs provide structure and binds the ingredients in the muffin batter. Room temperature eggs work best, if you forget to take yours out, submerge eggs in a bowl of warm (not hot) water for 5-7 minutes.
- Vanilla extract is needed for every baked good! Plain good!
- Pumpkin puree, not pumpkin pie mix! You want this to be 100% pumpkin, which will add flavor, moisture, and tenderness. I like organic!
- Ripe bananas add natural sweetness and moisture to the muffins. The riper, the better! If you have frozen bananas, thaw, and drain liquid before adding to the batter.
- Baking soda and baking powder help the muffins rise and stay light.
- Pumpkin pie spice and Cinnamon brings warm, cozy fall flavors or quickly make your own homemade pumpkin pie spice mix.
- Kosher salt brings out the flavors and balances sweetness in the muffins.
- Powdered sugar is used to create the vanilla glaze for a sweet finish.
- Milk thins out the powdered sugar for a smooth glaze consistency.
Get the full recipe in the recipe card below.
Why High Baking Heat?
Through the decades I’ve learned that starting muffins at a high baking heat for just a few minutes is the secret to getting those nice high muffin tops.
Preheating your oven 30 minutes ahead of time will ensure that your oven is fully preheated. Many ovens take that long to get to the correct temperature. Did you know that many ovens tend to run 25° hot or cold? Mine does! I keep an oven thermometer in my oven at all times as a double checking point.
In Photos: How to Make Pumpkin Banana Muffins
The key to this easy pumpkin banana bread muffin recipe is using the right combination and temperature of ingredients. Mashed bananas and pumpkin puree create a naturally moist texture, while room-temperature butter and eggs help the batter mix smoothly and bake evenly. Just be sure not to overmix so your muffins stay tender and soft. You can mix by hand, use a hand mixer or a stand mixer!
Step 1: Preheat the oven
30 minutes before baking, preheat your oven to 425°F (220°C), making sure your rack is in the middle of the oven. Line your muffin pans with muffin liners.
Step 2: Make the streusel topping
In a bowl, whisk together flour, brown sugar, granulated sugar, cinnamon, and pumpkin pie spice. Cut in cold butter or room temp butter until it forms small crumbs using a pastry cutter, a fork or even your hands.
Make sure it’s well combined, then place it in the fridge until ready to use. You may also use room-temperature butter to make mixing easier, but chill it for at least 30 minutes in the fridge or 15 in the freezer before using it.
Step 3: Mix the wet ingredients
Cream the butter and sugars together in a large bowl. Add the eggs one at a time, then mix in the vanilla extract, pumpkin puree, and mashed bananas.
Fresh Tips
- Once you add your pumpkin, your batter will appear curdled. This is totally normal and nothing to worry about; the dry ingredients will bring everything together.
Step 4: Add the dry ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until no more flour streaks appear. Be careful not to overmix.
Step 5: Fill the muffin cups
Spoon the batter into the prepared muffin liners, filling them about ¾ full. Top each with the streusel mixture.
Step 6: Bake at 425° F for 5 minutes
Bake at 425°F (220°C) for 5 minutes, then lower the oven temperature to 350°F (175°C). For jumbo muffins, continue baking for another 20-25 minutes, 13-15 minutes for regular muffins, and 10-14 minutes for mini muffins – until a toothpick comes out clean.
Step 7: Cool and glaze
Let the muffins cool on a wire rack. Once cooled, whisk together powdered sugar, milk and vanilla to get a thick but drizzable consistency and using a spoon drizzle over the muffin tops — if desired.
My testers were split on adding the glaze. One felt they were plenty sweet without it, and the other thought they needed a little more sweetness. I liked them both ways. So taste test a muffin (someone has to! 😜 ) and decide for yourself whether or not you need the glaze.
Variations & Substitutions
- Add Chocolate Chips: Fold in ½ cup chocolate chips or mini chocolate chips. If you do, toss them with 1 tablespoon of the flour mixture first to help keep them suspended in the batter so they don’t sink to the bottom.
- Nuts for Crunch: Stir in chopped walnuts, pecans, or almonds for a crunchy texture that pairs well with the soft muffin.
- Add Dried Fruit: Dried cranberries (aka craisins) or raisins add a chewy texture and a pop of natural sweetness.
- Top with Oats or Seeds: Omit the streusel topping and sprinkle oats, sunflower seeds, or chia seeds on top for a healthy crunch.
- Applesauce for Butter: Replace some butter with applesauce for a lower-fat option without losing moisture.
- Vegan Pumpkin Banana Muffins: To make these vegan muffins, replace the butter with coconut oil, use flax eggs instead of regular eggs, and replace the milk in the glaze with your favorite plant-based milk.
- Whole Wheat or Spelt Flour: For added fiber, replace half the all-purpose flour with whole wheat or spelt flour. If the mixture is too dry, add a teaspoon or two of water or milk, as whole grains soak up more liquid.
High-Altitude Adjustments
Baking at high altitudes can be tricky, but with a few simple tweaks, you’ll get perfectly moist muffins every time, I should know, I’ve been adapting baking recipes to high altitude for over 30 years!
I’ve adjusted the sugar and leavening agents (baking soda and powder) so your Banana and Pumpkin Muffins rise beautifully without drying out.
High-Altitude Banana and Pumpkin Muffins:
- Reduce granulated sugar to ⅔ cup in the muffin batter.
- Increase flour by 2 tablespoons in the muffin batter.
- Reduce baking soda and baking powder to 1 ½ teaspoons each.
- Preheat the oven to 425°F (220°C). Bake the muffins at this temperature for 5 minutes to get that perfect bakery-style rise.
- Then lower the oven temperature to 375°F (190°C) and continue baking for another 20-25 minutes for jumbo muffins or 13-15 minutes for regular-sized muffins, until a toothpick comes out clean.
Healthy Pumpkin Banana Muffins with Less Sugar
These Pumpkin Banana Muffins are naturally sweetened with bananas and pumpkin, allowing for less added sugar without losing flavor. Make them even healthier by omitting the streusel topping and if desired:
- Replace the regular sugars with cup-for-cup sugar replacements; I have had very good experience using these sugar replacements or
- Reduce the sugars by half, or use coconut sugar or date sugar in place of the sugars.
- Try swapping half the flour for whole wheat flour.
- Replace the butter in the muffin with oil or applesauce.
- Add one additional ripe banana
Pumpkin Banana Bread Muffins with Whole Can of Pumpkin
One of the best parts of this recipe? It uses a whole can of pumpkin—no awkward leftovers! Plus, the full can adds rich flavor and the perfect moisture for tender, bakery-style muffins. Trust me, after making this recipe countless times, I’ve nailed it!
How to Make Gluten-Free Pumpkin Banana Muffins
Making these Pumpkin Banana Muffins gluten-free is a breeze! Just swap the all-purpose flour for a quality cup-for-cup gluten-free flour blend (< my favorite!).
You can also use half gluten-free flour and half almond flour for better texture. Follow the same baking instructions, keeping an eye on them and testing them for doneness on the earlier side—gluten-free muffins dry out when overbaked.
Frequently Asked Questions
Ripe bananas add natural sweetness and moisture, making the muffins softer and allowing you to reduce the sugar.
Absolutely! Just cook and puree the pumpkin until smooth. Try this homemade pumpkin puree recipe.
The riper, the better! Bananas with brown spots are sweeter and help keep the muffins moist.
Of course, these are your muffins! But here’s a vote for the buttery streusel topping it adds great crunch and texture.
Substitute the butter with coconut oil or vegan butter, and use a non-dairy milk for the glaze.
How to Store Leftover Pumpkin Banana Muffins
Keep them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Can You Freeze Banana Pumpkin Muffins?
Yes! Let the muffins cool completely, wrap them individually, and then place them in a freezer baggie store them in a freezer for up to 3 months. Reheat in the microwave or oven for fresh-tasting muffins.
More pumpkin and banana recipes
A few popular recipes from The Fresh Cooky
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Ingredients
Streusel topping
- ¾ cup all-purpose flour
- ¼ cup light brown sugar or try dark
- ¼ cup granulated sugar I use all natural cane sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ½ cup butter* cold and cut into small cubes (salted or unsalted, if using unsalted add a pinch of salt)
- *Alternatively you may use room temperature butter mix well and place in fridge 30 minutes before using or freezer for 15 minutes before using.
Muffins
- ½ cup butter room temperature (I used salted), if using unsalted, add ¼ teaspoon additional salt
- 1 cup granulated sugar reduce to ⅔ cup for high altitude
- ½ cup brown sugar light or dark brown, packed
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 – 15 ounce pumpkin puree not pumpkin pie mix, 100% pumpkin
- 2 large ripe bananas mashed, if frozen, thaw and drain off liquid
- 3 ¼ cups all-purpose flour increase by 2 tablespoons for high altitude
- 2 teaspoons baking soda reduce to 1 ½ teaspoons for high altitude
- 2 teaspoons baking powder reduce to 1 ½ teaspoons for high altitude
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
Vanilla Glaze (Optional)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Preheat your oven to 425° F (220 ° C), best if preheated for 30 minutes. Prep muffin pans with muffin liners or spray well with baking spray. Use Jumbo or regular and even mini muffins.
- Make streusel: In a medium bowl add flour, brown sugar and granulated sugar and whisk together. Add cinnamon and pumpkin pie spice and stir. Add cold cubed butter (or soft butter) and mix into the flour with a pastry cutter or a fork until mixture is well combined. Once initially mixed with fork, use hands to mix fully. Place in the refrigerator while you make muffin batter.¾ cup all-purpose flour, ¼ cup light brown sugar, ¼ cup granulated sugar, ½ teaspoon ground cinnamon, ½ teaspoon pumpkin pie spice, ½ cup butter*, *Alternatively you may use room temperature butter
- Muffins: In a large bowl add butter and mix with a stand mixer or hand mixer for 2 minutes until creamy. Add granulated sugar and brown sugar and cream together for about 2 minutes. Add eggs, one at a time, mixing each one for 30 seconds before adding the next. Add vanilla and mix all ingredients together.
- Add pumpkin puree and mashed banana and mix together until just incorporated. The batter will look curdled, but it's normal.1 – 15 ounce pumpkin puree, 2 large ripe bananas
- In a medium bowl add flour, baking soda, baking powder, pumpkin pie spice, cinnamon and salt and whisk to combine.3 ¼ cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons baking powder, 1 teaspoon pumpkin pie spice, 1 teaspoon ground cinnamon, 1 teaspoon kosher salt
- Add flour mixture to the batter mixture ⅓ cup at a time and mix on low or stir in with a spoon until flour is just incorporated.
- Fill the muffin liners about ¾ full (see notes) with batter. Top the batter with the streusel mixture.
- Place the muffin pans in the oven. Bake at 425° F (220 ° C) for 5 minutes. Drop the temperature of the oven to 350° F (175° C) and jumbo muffins for another 20-25 minutes or regular muffins 13-15 minutes until a toothpick inserted comes out clean. Mini muffins bake about 10-14 minutes.
- Remove muffins from the oven and cool completely on wire rack. Make glaze by adding powdered sugar, vanilla and milk into a small bowl and mix together until smooth. Drizzle glaze over the top of the muffin.
Notes
Store muffins in an airtight container on the counter for 1-3 days, then transfer to fridge for up to 1 week. Or freeze individually wrapped muffins placed in a freezer baggie up to 3 months. Success Tips
- Make your pumpkin pie spice! To make 2 teaspoons of pumpkin pie spice combine 1 ½ teaspoons cinnamon and ½ teaspoon of the following ginger, allspice, cloves or nutmeg. If you don’t have one of the spices, add more of another spice.
- These bakery-style muffins bake up tall, so feel free to fill the tins to the top. Divide the batter evenly for consistent baking. For smaller muffins, fill the tins ½ – ⅔ full. And bake on the lower time side.
- Do not over bake. Use a toothpick inserted into the middle of a muffin, if it comes out clean or with a few moist crumbs, the muffins are baked.
- Overmixing muffin batter can result in tough muffins.
- Make sure your leavenings are fresh and not expired; this can cause baked goods to not rise.
- I use a 2-ounce cookie scoop when making muffins.
- Baking the muffins at high heat for 5 minutes helps activate the leaveners to get a good bakery rise to the muffin.
- Allow the muffins to completely cool before adding the glaze so it doesn’t melt into the muffin.
- Measure the perfect amount of flour for your recipe using the “spoon and level” method or a kitchen scale using the metric measurements.
- Dark baking tins tend to transfer heat more efficiently and usually require slightly shorter cooking times and sometimes a reduction of oven temp by 25° F.
Streusel topping ingredients and amounts stay the same; chill while preparing the muffins. Reduce granulated sugar to ⅔ cup
Increase flour by 2 tablespoons
Decrease baking soda to 1 ½ teaspoons
Decrease baking powder to 1 ½ teaspoons Bake at 425° F (220 ° C) for 5 minutes, then reduce heat to 375° F (190° C) and bake jumbo muffins for bake large muffins for another 20-25 minutes or regular muffins 13-15 minutes until a toothpick inserted comes out clean. See the recipe post for notes on vegan, healthy pumpkin banana muffins and gluten-free options.
*Nutrition facts have been calculated without the glaze, always run through our own calculator for accurate information.
Nutrition
Donna Mettler
what is the yield if making standard size muffins?
Hi Donna, it’s at the top of the recipe card. Between 18-24 standard sized muffins.
Caitlin
Made these for my in-laws and everyone loved them! Recipe was very easy to follow (like everything from The Fresh Cooky), and the tip to start the baking at a higher heat for the first 5 minutes really worked in turning out high dome bakery-style muffins. I made the struesel topping but opted to skip the vanilla drizzle. The topping was plenty sweet. Overall a delicious recipe for fall and I’ll definitely make these again. Thanks, Kathleen!
Thank you so much Caitlin! ❤️❤️
Tasia
These pumpkin banana bread muffins were incredible! We loved the generous streusel topping!
So glad you loved them Tasia!!