Pumpkin Banana Muffins are just the thing to warm up your fall mornings. They are even perfect for noshing on in the car on the way to school.
Ok, people. What is up with all the kids flipping water bottles all over the place? All summer long…flip, flip, flip! Flip the bottle during the car ride, flip the bottle during dinner, and flip the bottle while watching TV…it’s enough to drive a parent mad!
I guess I should be glad my kids have found something to do besides playing video games all the live long day, right? But I tell if they flip another bottle one more time…
I guess I really should look at as a skill. Plus, like I said, it is a distraction from the electronics that usually capture the kids’ attention. And it doesn’t cost that much money. Well, that is until I start to count up all the water bottles lying around their rooms that are not completely finished. Ok, never mind. It’s time to put a stop to all the flipping bottle madness!
That’s enough griping about those bottles for now. Let’s talk about another skill. Buying bananas every week and then trying to find ways to use them up before they get too mushy is one I’ve gotten pretty good at over the past few years.
Of course, we can always freeze the ones we do not eat or bake with for more smoothies or peanut butter banana popsicles.
Now that fall has officially arrived, I decided to use a few of those brown bananas on the counter for a batch of pumpkin banana streusel muffins. It was a pretty delicious combo to say hello to cooler weather!
I’m all about adding streusel to all the things right now. I used a version of it on top of this chocolate chip banana streusel baked oatmeal a few weeks ago, and now I don’t think I can ever do oatmeal without it. I just had to use it again!
That crunchy topping and glaze was just the thing these fall muffins needed. I may be guilty of eating a few extra muffin tops throughout the day because of that crunch.
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Recipe
Pumpkin Banana Muffins
Pumpkin banana streusel muffins are just the thing to warm up your fall mornings.
Ingredients
For the Muffins
- ¾ cup Canned Pumpkin
- ½ cup Mashed Banana
- ¼ cup Milk
- ¼ cup Oil
- ½ cup Brown Sugar
- 1 cup All-Purpose Flour
- 1 cup Quick Oats
- ½ cup Chopped Pecans
- ¼ teaspoon Salt
- 2 teaspoons Baking Powder
- ¼ teaspoon Baking Soda
- 1 teaspoon Pumpkin Pie Spice
For the Streusel
- ¼ cup Brown Sugar
- ¼ cup Quick Oats
- 2 tablespoons All-Purpose Flour
- ¼ cup Chopped Pecans
- ¼ teaspoon Pumpkin Pie Spice
- 2 tablespoons Butter, Melted
For the Glaze
- ½ cup Powdered Sugar
- 2 ½ teaspoons Water
Instructions
- Preheat the oven to 425°F. Spray a muffin tin with non-stick baking spray.
- Mix together the pumpkin, banana, milk, oil, and sugar until creamy.
- Stir together the flour, oats, pecan chips, salt, baking powder, baking soda, and pumpkin pie spice. Slowly add the dry ingredients to the pumpkin mixture.
- Spoon the batter evenly into 14 greased muffin cavities. Set aside.
- Mix together all the streusel ingredients and stir until it resembles wet sand. Spoon the streusel evenly on top of the muffin batter. Bake for 16-18 minutes.
- Let the muffins cool in the pan for a few minutes, and then gently remove and place on a wire rack to cool completely.
- Stir together the powdered sugar and water and drizzle over the tops of the cooled muffins. Let the glaze set before storing in a tightly sealed container.
Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 216Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 5mgSodium: 165mgCarbohydrates: 29gFiber: 2gSugar: 15gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Kylie
Made without pecans or glaze, yum!
Lolly Jane
SO GOOD!!! I made these exactly as written, minus the glaze, and it was absolutely delicious. My husband ate 4 immediately, LOL-- thank you!! Mmm
Catherine
I wish I had one of these for breakfast right now with my coffee. They look delightful and that streusel is perfect. xo, Catherine
Jessica @ A Kitchen Addiction
Love the streusel! Wish I had one now to go with my coffee!
Kristen Chidsey
Bahaha!!! My kids do the same thing with their water bottles and it drives me BONKERS!!!
PS. Love the Streusel on these muffins!
Cakespy
YUM. I Love pumpkin and banana and don't know why they're not brought together in culinary matrimony more often. Awesome recipe and they look gorgeous!
Sharon
I'm allergic to bananas. Can I substitute applesauce instead? Thanks! Love your recipes!!!
Jocelyn
Hi, Sharon. I know that applesauce can be used in place of bananas in some recipes. I haven't tried it before, so I can't say for sure how these would turn out. My guess is that they would be fine. You could also use more pumpkin in place of the banana. Or use this recipe https://insidebrucrewlife.com/pumpkin-nutella-muffins/ and do the streusel instead of the nutella. Let me know how they turn out for you!!!
Jenny B.
Hi Jocely, I found this muffins recipe really interesting. I'll give it a try for sure. Thank you so much for sharing!