Banana and Pumpkin Muffins with Warm Spices

I’m excited to share these banana pumpkin muffins—tested and perfected last fall and now ready whenever you crave a cozy, spiced muffin. Combining ripe bananas with pumpkin creates an incredibly moist, tender crumb and natural sweetness. To keep the muffins mostly naturally sweetened, the batter uses coconut sugar; brown sugar can be substituted if you prefer. The optional pecan streusel adds a touch of buttery sweetness and crunch that complements the warm fall spices in the batter. These muffins are an ideal addition to your autumn baking rotation and smell wonderful while they bake on a crisp morning.

Ingredients for Banana Pumpkin Muffins

• Quick cooking oats: I prefer quick oats for texture, though rolled oats can be pulsed briefly in a food processor to achieve similar results.
• All-purpose flour: whole wheat flour can be used for a denser muffin.
• Coconut sugar for the batter; brown sugar for the pecan streusel.
• Baking powder and baking soda.
• Salt.
• Warm spices: cinnamon, ginger, nutmeg, cloves, and allspice. If needed, substitute 2 1/2 teaspoons pumpkin pie spice.
• Very ripe bananas (the more spotted, the sweeter).
• Pumpkin puree (no need to blot dry).
• Almond milk or any milk of choice.
• Vanilla extract and a touch of almond extract (optional, but recommended for depth).
• Eggs.
• Melted coconut oil or olive oil.
• Melted butter for the streusel.
• Pecans for the streusel topping.
• Tulip muffin liners or regular liners; this recipe yields 12 large muffins with tulip liners or 15 smaller muffins with standard liners or a greased muffin tin.

How to Make Banana Pumpkin Muffins

• Preheat the oven to 350°F (175°C). Line a muffin tin with tulip liners for 12 large muffins or with regular liners for 15 smaller muffins; alternatively, spray the tin with nonstick spray.
• In a medium bowl, whisk together the quick oats, flour, baking powder, baking soda, salt, and spices. Set aside.
• In a large bowl, mash the bananas. Add the pumpkin puree, eggs, coconut sugar, melted oil, almond milk, vanilla extract, and almond extract. Whisk until smooth.
• Fold the dry ingredients into the wet mixture until just combined—don’t overmix.
• For the streusel, stir together chopped pecans, cinnamon, flour, and brown sugar. Add melted butter and mix until evenly moistened.
• Divide the batter evenly among the muffin cups, top each with streusel, and bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
• Let the muffins cool a few minutes in the tin, then transfer to a rack. Serve warm with coffee or tea.

These banana pumpkin muffins are perfect for sharing with family, gifting to friends, or enjoying with a warm drink on a chilly day. The balance of banana and pumpkin keeps them moist, while the spices and pecan streusel deliver classic fall flavor. Wrap a few in parchment for a thoughtful homemade gift or enjoy a warm one with a cozy blanket and a good book.