Pumpkin Banana Streusel Muffins

I’m constantly making banana muffins because I always have some overly ripened bananas on hand. I wanted to make something more festive for fall, though, and I thought that pumpkin would pair perfectly with banana, as they’re both slightly sweet and add a good amount of moisture to quick breads. I also wanted something a bit more than just a plain old brown muffin, though, so I made a quick streusel and topped that off with a sprinkling of raw sugar. The result was a sweet, but not too sweet, muffin great for breakfast or a snack. I loved the way the sugar and streusel cracked on the top and how when you bit into the muffins, you weren’t overwhelmed by any one ingredient. I took these into work and everyone told me that they were a bit hesitant because of the pumpkin and banana combination at first, but once they took a bite, they were sold! I ate plenty of these myself, too, and I can promise you that these are a fantastic way to ease into holiday baking (Thanksgiving is just around the corner!).

Pumpkin Banana Streusel Muffins
The ingredients.

Pumpkin Banana Streusel Muffins
Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice.

Pumpkin Banana Streusel Muffins
Mash your bananas in a large bowl.

Pumpkin Banana Streusel Muffins
In the bowl with the mashed bananas, combine the vegetable oil, sugar, brown sugar, eggs, pumpkin puree, and yogurt.

Pumpkin Banana Streusel Muffins
Mix well, scraping the bowl with a spatula to make sure everything is evenly combined.

Pumpkin Banana Streusel Muffins
Gradually mix in the flour mixture, scraping the bowl to make sure it’s evenly combined, but don’t overbeat or else you will get flat, hard muffins.

Pumpkin Banana Streusel Muffins
Place about 1/4 cup of batter in each muffin cup. I used 5.5 inch squares of parchment paper for my muffin cups, but you can use regular muffin cups or none at all, just make sure you spray the tins with Pam.

Pumpkin Banana Streusel Muffins
Top with a teaspoon or two of streusel, which is made very simply by combining 1/2 cup of flour, 2 tablespoons brown sugar, 1/2 teaspoon of ground cinnamon, a pinch of salt, and then cubing 3 tablespoons of butter and with your hands, mixing the butter in until crumbs have formed.

Pumpkin Banana Streusel Muffins
I placed a little less than a teaspoon of turbinado sugar on top of my muffins after the streusel, but this is completely optional – I just love the look of it and the crunch of the sugar. Bake at 350 degrees F for 15-20 minutes, until the muffins are golden and set.

Pumpkin Banana Streusel Muffins
Allow the muffins to cool for 10 minutes or so before removing them. Serve warm or cooled, whichever you prefer.

Pumpkin Banana Streusel MuffinsPumpkin Banana Streusel Muffins

Pumpkin Banana Streusel Muffins
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon allspice
  • ¼ cup vegetable or canola oil
  • ⅓ cup + 2 tablespoons granulated sugar
  • ⅓ cup firmly packed brown sugar
  • 2 eggs, room temperature
  • ¾ cup pure pumpkin puree
  • ¾ cup mashed bananas (about 2 small bananas)
  • ¾ cup vanilla yogurt
  • streusel topping (recipe follows)
  • turbinado sugar (optional)
Streusel Topping
  • ½ cup all-purpose flour
  • 2 tablespoons firmly packed brown sugar
  • ½ teaspoon ground cinnamon
  • pinch kosher salt
  • 3 tablespoons unsalted butter, cubed and at room temperature
  1. Preheat your oven to 350 degrees F. Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Set aside.
  2. In a large bowl, mash your bananas. Then add in the vegetable oil, sugar, brown sugar, eggs, pumpkin, and yogurt. Mix until combined well, scraping down the sides of your bowl.
  3. Gradually mix the flour mixture in with the banana mixture, scraping down the sides of the bowl to make sure everything is evenly combined. Don't over mix!
  4. Prepare your muffin tins (I doubled this recipe and got about 36 muffins, so you should get around 18 - be sure to spray your pan with Pam if you aren't using muffin cups). Scoop about ¼ cup of batter into each muffin cup, then sprinkle a teaspoon or two of streusel topping over the batter (recipe follows). Top off with a little less than 1 teaspoon of turbinado/raw sugar over top of that. Bake for 15-20 minutes, until the muffins are golden and set. Allow to cool for about 10 minutes before removing.
Streusel Topping
  1. Combine the flour, sugar, cinnamon, and salt in a large bowl.
  2. Place the butter into the flour and with clean hands, mix the butter in with the flour until crumbs/clumps have formed.


16 Responses

  1. Laura L. says:

    Oooh…a Crepes of Wrath original! Very clever use of the parchment paper. I love pumpkin. Great idea for fall.

  2. Beth D. says:

    Sounds so good! Is turbinado sugar, sugar in the raw or a particular type of sugar?? I will try these soon!

  3. Mom says:

    I am stealing the parchment paper idea. All the pictures look very festive. Festivus!

  4. I just love this kind of dessert i usually buy it in loaf style and just pair it with coffee for my afternoon break and i just can’t stop. now got a recipe to try it out thanks a bunch.

  5. will says:

    Sugar in the Raw is turbinado sugar. Turbinado, turbinated and Demerara are all terms for large crystal brown sugar. If you don’t have any around you can use brown sugar for a similar taste; but when used for looks, like here, you will not get the same looks.

  6. aims says:

    AUGH! I want to make these so badly right now but I’m missing yogurt and turbinado sugar.
    Any possible subs for the yogurt?

  7. ingrid says:

    Good call on the addition of pumpkin. I’m a huge fan of both pumpkin and banana so didn’t think the combo odd. The streusel really pushes the muffin over the top!

  8. […] Pumpkin Banana Streusel Muffins Adapted from The Crepes of Wrath […]

  9. Devyn says:

    I was so excited to make these, but what a disappointment! There must be way too much flour in this recipe, because that was all I could taste. Especially in the streusel. Very sad : (

    • Sydney says:

      Devyn: I’m sorry that you think that! Mine turned out lovely, and tasted great, too! Maybe you were a bit heavy handed with the flour when you made these? Or maybe you were using old flour? Or perhaps you forgot to add in an ingredient? Things like that often happen in the kitchen (they definitely have in mine)!

  10. Addycat says:

    Sydney – I hate it when I forget an ingredient! A friend once used corn starch instead of corn meal and the cake was, well, strange – to say the least.
    Devyn – did you sift the flour? You’d be amazed at the difference it makes in measuring. Sift and then measure by spooning the sifted flour lightly into your measuring cup. Then use the back of a knife to scrape off the excess, rather than shaking which will compact the flour a bit and make the recipe too floury.

    • Sydney says:

      Addycat: I’ve definitely done it before, too! I’ve made doughs without eggs, without salt, without baking soda…I’ve had quite a few disasters occur in my kitchen over time! :)

  11. […] http://crepesofwrath.net/2009/10/12/pumpkin-banana-streusel-muffins/ Share this:FacebookTwitterStumbleUponRedditPinterestTumblrLinkedInEmailLike this:LikeBe the first to like this. Comments RSS feed […]

  12. Sharmaine says:

    1/2c flour and 2 tbsp brown sugar for the Streusel? I think this may be backwards…

  13. admin says:

    Beth: You’re correct! It’s just sugar in the raw.

  14. admin says:

    Aims: You can use buttermilk, but the batter will be a bit thinner. You can also use sour cream!

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