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–+ servings
45 degree shot of a stack of 3 pumpkin and banana muffins showing off their crumbly streusel topping.

Moist Banana & Pumpkin Muffins with Streusel Topping

If you're looking for a breakfast that borders on dessert, these banana pumpkin muffins are just the thing. They're sweet, warmly spiced, and topped with a delightfully buttery pumpkin crumb topping. Recipe adapted from Alison Roman & Shilpa Uskokovic
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Brunch, Snack
Cuisine American
Servings 16 muffins (or 12 jumbo muffins)
Calories 300 kcal

Equipment

Ingredients
  

Pumpkin Streusel Topping

  • 100 g Pumpkin Seeds ⅔ cup; preferably sprouted, roasted, and *lightly* salted
  • 63 g Whole Wheat Pastry Flour ½ cup; or whole wheat flour
  • 50 g Brown Sugar ¼ cup; either light or dark
  • 1 teaspoon Pumpkin Pie Spice
  • ½ teaspoon Fine Sea Salt or kosher salt
  • 4 tablespoon Cold Butter ½ stick; 57 grams; preferably grass-fed

Pumpkin & Banana Muffins

  • ½ C Butter 1 stick; 114 grams; preferably grass-fed
  • 290 g Whole Wheat Pastry Flour 2 cups; or 50/50 blend of AP flour and whole wheat flour
  • 2 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 ¼ teaspoon Fine Sea Salt or kosher salt
  • 3 teaspoon Pumpkin Pie Spice or warming spice blend of choice (e.g. cinnamon, ginger, cardamom, nutmeg, allspice, etc. or chai masala, haiwaj)
  • ½ teaspoon Ground Turmeric
  • 200 g Brown Sugar
  • 240 g Canned Pumpkin Purée 1 cup; or sweet potato/butternut squash purée
  • 26 g Mashed Banana ½ cup; about 1 large banana
  • 3 Large Eggs
  • 159 g Maple Syrup ⅔ cup; 150mL
  • 1 teaspoon Vanilla Extract
  • 1-2 Bananas chopped

Instructions
 

  • Make Pumpkin Streusel. Whisk together dry streusel ingredients, breaking up any solid bits of flour or sugar. Cut in cold butter, using fingers to rub the mixture as needed until a crumbly consistency forms and all dry ingredients have been moistened with the butter.
    100 g Pumpkin Seeds, 63 g Whole Wheat Pastry Flour, 50 g Brown Sugar, 1 teaspoon Pumpkin Pie Spice, ½ teaspoon Fine Sea Salt, 4 tablespoon Cold Butter
  • Preheat the oven to 350ºF and line a muffin tin with paper liners. Spray with nonstick spray. Set aside.
  • Brown Butter over medium low heat, keeping an eye on it. Swirl as needed to see the milk solids. It will smell nutty when ready. Set aside to cool.
    ½ C Butter
  • Whisk together the dry ingredients, ensuring they're well-combined and uniform.
    290 g Whole Wheat Pastry Flour, 2 teaspoon Baking Powder, 1 teaspoon Baking Soda, 1 ¼ teaspoon Fine Sea Salt, 3 teaspoon Pumpkin Pie Spice, ½ teaspoon Ground Turmeric, 200 g Brown Sugar
  • Add the pumpkin purée and mashed banana to the browned butter, whisking to combine.
    240 g Canned Pumpkin Purée, 26 g Mashed Banana
  • Add the eggs, maple syrup, and vanilla extract to the wet mixture.
    3 Large Eggs, 159 g Maple Syrup, 1 teaspoon Vanilla Extract
  • Mix together the wet ingredients with the dry ingredients, stirring until all pockets of dry ingredients have been fully incorporated.
  • Fold in chopped bananas.
    1-2 Bananas
  • Scoop the batter into the prepared muffin cups using a spring-loaded disher/cookie scoop. The batter should nearly fill the well, about ⅞ths of the way. Top each muffin with a generous amount of crumble, scooping any that falls to the sides back on top of the muffin and pressing down gently.
  • Bake muffins for 22-26 minutes, until the streusel is golden, the muffins spring back slightly when you press on them, and a wooden toothpick comes out clean.
  • Let cool in the tins for about 15 minutes before removing to a wire rack to finish cooling. Enjoy warm or room temperature.

Notes

Optional Variations:
  • Gluten-Free - I haven’t tried it, but you should be able to swap in a cup-for-cup all-purpose flour mixture. Just make sure it has either xanthan gum or gellan gum, which helps to replicate the structure that gluten provides. Also, don’t forget to rest the batter for 30 minutes before baking—GF flour needs a bit more time to rehydrate than wheat flour.
  • Dairy-Free - Vegan butter is a perfect 1-to-1 swap!
  • Vegan Pumpkin Muffins - I haven't tried it, but I think vegan liquid eggs (e.g. JUST Eggs) should work just as well here.
  • All Pumpkin - If you're not a fan of bananas, you're welcome to swap in more pumpkin purée for the mashed bananas and omit the chopped ones.
  • Add-Ins - Feel free to swap out the chunks of bananas for your preferred mix-in—toasted pecans, chocolate chips, pumpkin seeds, or maple sugar chunks are all fair game. 
Storage Instructions
  • These banana pumpkin streusel muffins will keep well in an airtight container or zip-top bag at room temperature for 4-5 days. I recommend storing them in a single layer to prevent the streusel from pulling off.
  • They can also be frozen for up to 6 weeks. Just make sure to use a freezer bag and press out the air to ward off freezer burn. If you don't have freezer-safe bags, you can individually wrap the muffins in plastic wrap before placing in a ziptop bag for an extra layer of protection.
  • To serve, either defrost at room temperature or warm in a toaster oven.

Nutrition

Calories: 300kcalCarbohydrates: 42gProtein: 6gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 53mgSodium: 463mgPotassium: 256mgFiber: 3gSugar: 23gVitamin A: 2654IUVitamin C: 2mgCalcium: 79mgIron: 2mg
Keyword Cheap, Comforting, Easy, Fall, Fast, Winter
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