Pumpkin Banana Muffins with Pecan Crisp Topping

This recipe for Pumpkin Banana Muffins might be the most perfect pumpkin recipe I have made yet! Perfectly moist, crisp, nutty top, and a tender interior...did I say perfect yet?

Ingredients

This recipe comes in two parts. You will start with the pecan crisp topping, which needs to set in the fridge or freezer while you prepare the batter. It is best to let the butter solidify again to give the best crisp to the topping.

• Pecan Topping:
• Rolled Oats
• Light Brown Sugar
• Cinnamon
• Ginger
• Kosher Salt
• Unsalted Butter, room temperature
• Pecan Halves

You will then mix up the Pumpkin Banana Muffins batter, add it to the muffin tin cups, and then add your chilled topping before baking.

• Muffin Batter:
• Unsalted Butter
• Brown Sugar
• Eggs
• Vanilla Extract
• Pumpkin Puree
• Mashed Banana
• All-Purpose Flour
• Baking Soda
• Kosher Salt, Diamond Crystal
• Pumpkin Pie Spice

You may end up with a bit of the topping leftover. I try my best to spread it evenly over all of them and use it up, but I tend to always have a tiny bit leftover. You can save it in the freezer to place on a pumpkin or banana loaf at a later time.

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📖 Recipe

Yield: 18 Muffins

Pumpkin Banana Muffins

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

This recipe for Pumpkin Banana Muffins might be the most perfect pumpkin recipe I have made yet! Tender, crisp, moist, did I say perfect?

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Ingredients

Pecan Topping:

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• 2 cups Rolled Oats
• 1 cup Light Brown Sugar, packed
• 2 teaspoons Pumpkin Spice
• 1 teaspoon Kosher Salt, Diamond Crystal
• 12 tablespoons Unsalted Butter, room temperature
• 2 cups Pecan Halves, lightly toasted & rough chopped

Muffin Batter:

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• 16 tablespoons Unsalted Butter, room temperature
• 2 cups Brown Sugar
• 4 large Eggs, room temp
• 2 teaspoon Vanilla Extract
• 2 cup Pumpkin Puree
• 1 cup Mashed Banana
• 3 cups All-Purpose Flour
• 2 teaspoon Baking Soda
• 2 ½ teaspoon Kosher Salt, Diamond Crystal
• 2 tablespoon Pumpkin Pie Spice

Instructions

1. Preheat the oven to 350˚F and line 18 large muffin tin cups with paper liners.
2. In a medium bowl, combine the oats, brown sugar, cinnamon, ginger, salt, butter, and the chopped pecan halves. Using your hands, combine and crumble, working the butter in until the mixture feels like wet sand and the butter is fully worked into the sugar.
3. Place in the fridge or freezer until needed.
4. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter and brown sugar till fluffy, about 3 minutes.
5. Beat in the eggs and vanilla until well incorporated.
6. Stir in the pumpkin and mashed banana until just blended in.
7. Add the flour, baking soda, salt, and pumpkin spice to the bowl and blend on low just till no streaks of flour remain.
8. Using a 2-ounce scoop, portion the batter into the prepared muffing tins and top with the pecan topping from the fridge or freezer.
9. Bake in the preheated oven for 40-50 minutes, till the top is golden brown and a toothpick comes out clean or with a few crumbs when inserted.
10. Remove from the baking tin immediately and place on a cooling rack, and let cool completely to room temperature.
11. Store in an airtight container for up to 5 days.

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 504Total Fat: 28gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 89mgSodium: 414mgCarbohydrates: 59gFiber: 4gSugar: 33gProtein: 7g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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More Pumpkin LOVE!

If you are a pumpkin lover like I am, be sure to take a look at some of my other pumpkin recipes. The Pumpkin Waffles are a weekend staple in fall. And I love to make my Pumpkin Spice Scones on Sunday to enjoy all week. If you love a fresh perspective, take a look at my Pumpkin Jam recipe. It has a wide range of great uses. If you love these, try them turned into my Pumpkin Banana Bread!