Easy Pumpkin Banana Bread Muffins

By: Merritt

Pumpkin bread is one of my favorite treats and so is banana bread. Combining those flavors into pumpkin banana bread muffins has been one of my new favorite sweet treats! These muffins are not only easy to make but they make an easy dessert or sweet morning pastry. What makes these muffins so great? They go really well with a strong cup of coffee and can be topped with chocolate or crumble topping. They also taste even better after they have cooled and are just as delicious enjoyed for a couple of days, if they last that long!

Muffins are also one of my favorite desserts since they bake quickly and usually require only 1 bowl! You will love these pumpkin banana bread muffins as a new dessert to impress yourself and your friends!

Notes and Tips for Pumpkin Banana Bread Muffins:

• This recipe is a one bowl bread because I use a kitchen scale to measure my flour directly into the bowl. Having too much flour can make a crumbly, dense, or dried out bread. If you do not have a kitchen scale, I recommend fluffing your flour and measuring it into a separate bowl.

• Canned pumpkin is easy and convenient to find. If you are using homemade pumpkin puree, decrease the amount by about 25% as homemade puree tends to be much more watery.

• Using paper muffin tins makes muffin remove super easy. If you do not use muffin liners, oiling your muffin tin will also help the muffins be easily removed.

• These muffins taste best after they have been cooled completely! The flavors really come together if the muffins have some time to cool off.

How Do I Get A Good Muffin Top?

• The secret to a good muffin top is to kickstart the chemical reaction by increasing the oven temperature to 375 F for the first 5-6 minutes. After this time, turn your oven back down to 350 F to finish cooking. This process helps the muffins rise but since you finish baking at a lower temperature, the rise is less likely to collapse when removed.

What Oil Is in Pumpkin Banana Bread Muffins?

• I use vegetable oil for this recipe. It is mild in flavor and since it is liquid at room temperature, your muffins will stay moist for longer.

• You can also use melted butter, olive oil, or melted coconut oil. Butter is not liquid at room temperature but you may find that does have a slightly deeper flavor than other oils.

What Can I Add To Pumpkin Banana Bread Muffins?

• These muffins go great with added chocolate like chocolate chips, melting wafers, or a chopped chocolate bar. My favorite is dark chocolate.

• You can also add in pecans or walnuts. These add great texture and are very delicious. I recommend toasting the pecans or walnuts prior to mixing them in the batter and this gives them great texture.

How To Make a Crumble Topping?

• The crumble topping I have shown in the pictures is really quite simple. The recipe is giving below but it is a combination of softened butter, flour, and brown sugar. You want your butter to be just soft, this means that you can press a finger in and it leaves an indent but does not go all the way through. Feel free to also add cinnamon or pumpkin pie spice.

• To make the crumble topping, add all the ingredients together and pinch with your fingers until the combination becomes sandy and uniform. This process will take a few minutes but just keep pinching.

• If you have extra crumble topping add it to baked fruit, or make blueberry coffee, or an apple crisp!

What Do I Do With Extra Pumpkin Puree?

• If you are like me, then you usually buy the cans of pumpkin puree which means you will have extra pumpkin leftover. Pumpkin puree will last in the fridge for about a week in a sealed container. With my extra puree I make my pumpkin spice waffles! I also add pumpkin puree to oatmeal with coconut milk for an extra creamy and fall themed breakfast. You and also sub the pumpkin for the bananas in my banana buckwheat pancakes!

How To Store Pumpkin Banana Bread Muffins?

• After the muffins have cooled completely, these can be stored in a ziploc bag or an airtight container on the counter top. I do not recommend storing them in the fridge as they tend to dry out faster.

Recipe: Makes 10-12 muffins

• 3/4 cup pumpkin puree (210 g) not pumpkin pie filling
• 2 eggs
• 1 tsp vanilla paste sub 2 tsp vanilla extract
• 1 medium banana
• 1/2 cup neutral oil
• 1/4 cup milk any milk will do. Whole milk tastes best.
• 1/2 cup granulated sugar (90 g)
• 1/2 cup dark brown sugar (100g) Light brown sugar works too
• 1 1/2 cup all purpose flour (185g)
• 1 tsp baking powder
• 3/4 tsp salt
• 1 tsp cinnamon This is a lot of cinnamon but it adds flavor and mellows with the baked bread.
• 1/8 tsp cloves
• 1/4 tsp ginger
• 1/8 tsp nutmeg

Recipe: Crumble Topping

• 2 Tbs softened butter
• 3 Tbs dark brown sugar
• 3 Tbs all purpose flour
• 1/2 tsp cinnamon
• pinch of salt

Directions for Pumpkin Banana Bread Muffins:

1. Combine the Wet Ingredients

   1. Pre-heat the oven to 350 F

   2. To a mixing bowl add the pumpkin, banana, eggs, vanilla, milk, and oil

   3. Mix until very smooth and well combine, 1 full minute

2. Measure the Dry Ingredients

   1. Using a kitchen scale if you have one- measure the flour in a bowl.

   2. Add in the salt, spices, and baking powder. Stir to combine

3. Bake the Batter

   1. Slowly add the dry ingredients to the wet ingredients until just combined.

   2. Add in nuts, chocolate chips if desired.

   3. Measure into your muffin tin and top with crumble topping (see above) if desired.

   4. Bake for 15-20 minutes until browned around the edges, and a knife comes out with just a few crumbs attached.

   5. Remove to cool completely and enjoy!

Print

With ImageWithout Image

Pumpkin and Banana Bread Muffins

Yield: 10-12

Author: Merritt Allen

Prep Time: 15 MinCook Time: 18 MinCool Time: 5 MinTotal time: 38 Min

These pumpkin and banana bread muffins are a delicious and easy treat made with pumpkin and banana flavors!

Ingredients

Pumpkin and Banana Bread Muffins

• 3/4 cup pumpkin puree
• 2 eggs
• 1 tsp vanilla paste
• 1 medium banana
• 1/2 cup neutral oil
• 1/4 cup milk
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar
• 1 1/2 cup all purpose flour
• 1 tsp baking powder
• 3/4 tsp salt
• 1 tsp cinnamon
• 1/8 tsp cloves
• 1/4 tsp ginger
• 1/8 tsp nutmeg

Optional Crumble Topping

• 2 Tbs softened butter
• 3 Tbs dark brown sugar
• 3 Tbs all purpose flour
• 1/2 tsp cinnamon
• pinch of salt

Instructions

Directions

1. Pre-heat the oven to 350 F
2. To a mixing bowl add the pumpkin, banana, eggs, vanilla, milk, and oil
3. Mix until very smooth and well combine, 1 full minute
4. Using a kitchen scale if you have one- measure the flour in a bowl.
5. Add in the salt, spices, and baking powder. Stir to combine
6. Slowly add the dry ingredients to the wet ingredients until just combined.
7. Add in nuts, chocolate chips if desired.
8. Measure into your muffin tin and top with crumble topping (see above) if desired.
9. Bake for 15-20 minutes until browned around the edges, and a knife comes out with just a few crumbs attached.
10. Remove to cool completely and enjoy!

Nutrition Facts

Calories

326

Fat

15 g

Carbs

46 g

Protein

4 g

Cholesterol

40 mg

Note: Nutritional information is an estimate only. Exact values will vary based on specific ingredients used.

itsbetterwithbutter.com/sweet-treats/tasty-pumpkin-banana-bread-muffins

All Rights Reserved to: Itsbetterwithbutter.com

pumpkin and banana bread muffins

Dessert

Did you make this recipe?

Tag @itsbetter_withbutter on instagram and hashtag it #

Looking for More?

• Cardamom Banana Muffins made with bananas are also an easy baked good that are sweet, flavorful, and full of cardamom flavor.

• Pumpkin Bread with Toasted Pumpkin Seeds is a delicious pumpkin bread recipe that is topped with toasted pumpkin seeds and filled with chocolate chips.

• Mini Pumpkin Muffins with Cashew Butter and tiny muffins that are filled with silky smooth cashew butter.

• Biscoff Muffins made with Cookie Butter are so easy but full of gingerbread flavor!