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Cozy Pumpkin Banana Streusel Muffins: The Best Easy Fall Recipe

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These moist and tender muffins combine the earthy warmth of pumpkin with the natural sweetness of ripe bananas, topped with a crunchy streusel. They’re quick to make, use simple ingredients, and are perfect for cozy fall mornings.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) vegetable oil
  • 1 teaspoon vanilla extract
  • ⅓ cup (42g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed brown sugar (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • 3 tablespoons (42g) cold unsalted butter, cut into small cubes (for streusel)
  • ¼ cup (30g) chopped pecans or walnuts (optional, for streusel)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
  2. Make the streusel topping: In a small bowl, combine ⅓ cup flour, ¼ cup packed brown sugar, and ½ teaspoon cinnamon. Add the cold butter cubes. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs. Stir in the chopped pecans if using. Set the bowl in the fridge while you make the batter.
  3. Mix the dry ingredients: In a large bowl, whisk together 1 ½ cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ½ teaspoon salt.
  4. Mix the wet ingredients: In a separate medium bowl, whisk together ½ cup granulated sugar and ½ cup packed brown sugar. Add 1 cup pumpkin puree, the mashed bananas, 2 eggs, ⅓ cup vegetable oil, and 1 teaspoon vanilla extract. Whisk until smooth.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold them together gently. Stir just until you no longer see streaks of flour—about 10 to 12 strokes. A few lumps are fine.
  6. Fill the muffin cups: Divide the batter evenly among the 12 cups. Each cup should be about ¾ full.
  7. Add the streusel: Take the streusel out of the fridge. Sprinkle it generously over each muffin, pressing it down gently so it sticks.
  8. Bake: Place the muffin tin on the middle rack. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
  9. Cool: Let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
  10. Serve and enjoy: These are amazing warm, but also hold up beautifully at room temperature.

Notes

Don’t overmix the batter—stir until flour just disappears. Use room temperature ingredients for best results. Check your baking soda and powder for freshness. Bake on the middle rack to prevent burning the streusel. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Keywords: pumpkin banana muffins, streusel muffins, fall muffins, easy muffin recipe, pumpkin banana streusel

Find it online: https://evabakery.com/cozy-pumpkin-banana-streusel-muffins-the-best-easy-fall-recipe/