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+ servings
banana pumpkin muffin on an aqua plate

Banana Pumpkin Muffins

Soft, moist Banana Pumpkin Muffins with a streusel topping.
Course Breakfast, Dessert
Cuisine American
Keyword banana,pumpkin,muffins,streusel
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 lg, muffins
Calories 533kcal


  • 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 (cold and diced into small pieces)


  • 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.


Serving: 1muffin | Calories: 533kcal | Carbohydrates: 101g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 317mg | Potassium: 309mg | Fiber: 2g | Sugar: 62g | Vitamin A: 2038IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 3mg