Best pumpkin banana muffins your family will ask for again and again. Great overripe banana recipe for breakfast or dessert year round.
Pumpkin banana muffins are just killer. Our favorite during the Fall, but now I just make them year round when I have brown bananas. Just one of the best muffin recipes here on The Typical Mom. (affiliate links present)
Of course we still love our pumpkin banana bread made years ago. BUT grab and go snacks are the bestest if you ask my kids.
So then we made pumpkin zucchini muffins and man those didn’t last long with the 5 of us. Totally gone by the end of the day. So we kept going!
Let’s talk a bit about my favorite things when it comes to muffins though shall we?
- You really should get a 24 cup muffin pan, or opt for a quicker baking time with mini muffins.
- I ALWAYS use muffin liners and you should too. They make cleanup easier and grab and go breakfasts a thang. 😉
- No pan, no problem! Use these self standing muffin cups instead!
- This is the best way to store leftovers so they don’t get smushed!
Made “plain” or with a crumb topping they are extra moist with the addition of fruit.
Is canned pumpkin the same as pumpkin puree?
Yes! It’s the same thing people. Some may refer to it as one or the other but it probably depends on what part of the country you’re in. You can use canned or make homemade pumpkin puree if you want to go all out.
How many cups in a 15 oz. can of pumpkin?
This is a great overripe banana recipe for sure. Of course it will be sweeter the browner they are but if yours aren’t quite there yet you can still use it. You only need 1 so it’s mainly for added moisture.
Can you use frozen bananas for muffins?
Yes and no. If you do a lot of batch cooking you may freeze your really brown naners so you can use them later. Take out one to make this and stick it into your fridge overnight. Once defrosted throw that baby in!!
Banana Pumpkin Muffins
- All purpose flour
- Egg and Pumpkin
- Mashed ripe banana
- Baking Powder
- Vegetable oil
- Mini chocolate chips could be added, about 1/2 cup works
Of course mix dry ingredients in one large bowl and wet ingredients in another before slowly combining together.
What is crumble topping made of?
It depends really. Typically the base is brown sugar & butter with a little flour and some sort of nuts or oats inside. For this one crushed pecans were used, walnut pieces would work nicely too for a bit of texture.
I like adding this on top of sweet breads or muffins like this. You could easily just add it to half of them though so there is a selection for everyone.
Muffin Crumble Topping Recipe
This is all you need, substitute the type of nuts you like or use old fashioned oats instead like we did with our huckleberry muffins.
- Brown sugar
- Crushed honey roasted pecans
Mess around with it too. I mean a bit of pumpkin pie spice would be a good add in too. A bit of vanilla extract your favorite flavor, add 1 tsp. if you like.
And you’ll need a muffin pan and liners unless you’re going to use self standing muffin cups. I mean you can just use some non stick cooking spray but it is just easier to grab them out with these.
I even use mini muffin liners when I make small versions too. You can do that as well, just decrease the bake time to 2/3 the amount of time. So about 13 minutes or so should do it. Use a toothpick inserted to test it then.
How many mini muffins equal 12 regular muffins?
You’ll get about 36 if you want to make them itty bitty. It’s the same great recipe and one of my kids’ favorite recipes ever no matter what time of year it is.
Of course I crave pumpkin desserts once Oct. rolls around big time but nowadays you can get the ingredients all the time.
Time needed: 20 minutes.
Pumpkin Banana Muffins
Beat eggs in a bowl and add milk, oil. Then stir in sugar and pumpkin until nice and smooth. Use a stand or hand mixer for this.
Mash banana with a fork (leave a little bit of chunks, my preference) and add into wet ingredient mixture.
In another bowl mix together flour, baking powder, and salt. Slowly incorporate dry mixture into wet until combined well.
Mix together melted butter, chopped pecans, brown sugar and flour listed to make topping. Set aside.
Line muffin pan with liners and fill 3/4 of the way full with batter. Sprinkle topping on all or some of them, gently pat down with fingers just so it sticks.
Preheat oven to 400 degrees F. Bake for 18-20 minutes or until toothpick comes out mostly clean with some crumbs on it when inserted into center. That means they’re still super moist.
Remove from oven and pan. Put on cooling rack and allow to cool some while you prepare icing if desired.
In a bowl melt butter and mix with powdered sugar, vanilla and enough hot water to thin it out to desired consistency.
Drizzle over top of muffins (or leave plain) and enjoy.
Looking for a few more easy muffin recipe ideas?? We have a bunch but here are just a few of our favorite combos:
- We love zucchini blueberry muffins for breakfast or dessert really.
- Combine a bit of island sweets with these banana coconut bread too.
- Our apple carrot muffins combine fruit and veggies too.
I mean if you haven’t combined two of your favorite flavors you’ve gotta’ do it like now.
Pumpkin Banana Muffins
- 2 c all purpose flour
- 1/3 c sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 3/4 c milk whole or 2%
- 1/4 c vegetable oil
- 1 egg
- 1 banana overripe, mashed
- 1 c pumpkin
- 1/3 c brown sugar packed
- 1/3 c pecans chopped
- 3 tbsp all purpose flour
- 3 tbsp butter
- 2.5 tbsp butter
- 1 c powdered sugar
- 1/4 tsp vanilla
- 1-2 tbsp water hot
- Preheat oven to 400 degrees F.
- Beat eggs in a bowl and add milk, oil. Then stir in sugar and pumpkin puree until smooth. Mash banana with a fork and add into wet ingredient mixture.
- In another bowl mix together flour, baking powder, and salt. Slowly incorporate dry mixture into wet until combined well.
- Mix together melted butter, chopped pecans, brown sugar and flour listed to make topping. Set aside.
- Line muffin pan with liners and fill 3/4 of the way full with batter. Sprinkle topping on all or some of them, gently pat down with fingers just so it sticks.
- Bake for 18-20 minutes until toothpick comes out mostly clean with some crumbs on it when inserted into center. You want some crumbs meaning they are still moist, I do not like overbaked and dried out muffins so I am kinda' specific about this part.
- Remove from oven and pan. Allow to cool some while you prepare icing if desired. In a bowl melt butter and mix with powdered sugar, vanilla and enough hot water to thin it out to desired consistency.
- Drizzle over top of muffins and enjoy.