Bakery Style Jumbo Pumpkin Banana Muffins

Deliciously easy and perfect for Fall, these Bakery Style Jumbo Pumpkin Banana Muffins are a tasty choice for your breakfast or dessert needs.

Muffins are one of our go-to morning routines. They are easy, tasty and just a great grab and go treat that never disappoints.

These Bakery Style Jumbo Pumpkin Banana Muffins are one of our favorites, not just because we love muffins, but the flavors that are combined are amazing together.

Whether it be breakfast or dessert, you will want to make these over and over again.

While these are catered to Fall, we love these all year round. I don’t think pumpkin should just be a Fall flavor at all.

Since these are jumbo one muffin will go a long ways, so you do not have to worry about being hungry after it. One and done!

If you’ve been looking for that perfectly sized batch of muffins that are flavorful, then you absolutely need to make a batch of these Pumpkin Banana Muffins.

Some of our other favorite muffins we have on our site include: Cinnamon Roll Muffins, Easy Banana Muffins, Chocolate Nutella Muffins.

WHY THIS RECIPE WORKS:

• Easy baking ingredients help them come together in no time.
• You can make these into normal sized muffins.
• You can easily double this batch to make 12 jumbo muffins.

INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):

All-purpose flour
Light brown sugar
Baking powder
Baking soda
Salt
Cinnamon
Pumpkin pie spice
Eggs
Pumpkin purée
Milk
Vegetable oil
Bananas, mashed
Butter
Powdered sugar
Vanilla extract

HOW TO MAKE BAKERY STYLE JUMBO PUMPKIN BANANA MUFFINS, STEP BY STEP:

1. Preheat oven to 350 degrees F. Lightly grease a jumbo muffin pan or line with jumbo muffin liners (makes 6 jumbo muffins).
2. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
3. In a separate bowl, beat eggs, pumpkin purée, milk, oil, and mashed bananas until well combined.
4. Add wet ingredients to the dry ingredients and stir just until moistened — do not overmix.
5. In a small bowl, combine flour, brown sugar, and cinnamon. Cut in butter with a fork or fingertips until crumbly.
6. Divide batter evenly between the 6 jumbo muffin cups (about ¾ full).
7. Sprinkle the tops generously with streusel.
8. Place in the oven and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
9. Remove from the oven and cool in the pan for 10 minutes before transferring to a wire rack.
10. Mix glaze ingredients together until smooth and drizzle over cooled muffins.

CAN I USE CANNED PUMPKIN PIE FILLING?

No, use 100% pure pumpkin purée. Pumpkin pie filling has added sugar and spices, which can throw off the recipe.

It is also a different texture and has more liquid, so it will also add to that and not have this recipe turn out. So please stick with the pumpkin puree.

WHAT ELSE CAN I ADD INTO THESE MUFFINS?

If you want some more added texture or flavor you can absolutely add some other additions into the batter, some ideas include:

1. Walnuts
2. Pecans
3. Chocolate Chips
4. Dried Cranberries
5. Butterscotch Chips

These are some things that we typically add when we want something extra in ours, you can add anything that you think would compliment these muffins.

CAN I MAKE THESE INTO REGULAR SIZED MUFFINS?

Yes, you can downsize these muffins. You will use the same batter amount. You will fill about 2/3 full.

To bake, decrease the time by roughly 5-8 minutes. These should make close to if not 12 muffins.

DO I HAVE TO MAKE THE STREUSEL TOPPING?

No, you can, but it adds a buttery, cinnamon crunch that pairs perfectly with the soft muffin.

If you’re short on time, you can leave it off or top with a sprinkle of coarse sugar instead.

HOW TO STORE:

These can be stored in an airtight container at room temperature where they will keep for up to 2 days or in the refrigerator where they will keep for up to 5 days.

You can also freeze these muffins wrap each muffin in plastic wrap and place in a freezer container or bag and they will keep frozen for up to 2 months.

To defrost, remove from the freezer to the countertop until thawed.

TIPS AND TRICKS:

• These can be made in a standard muffin pan, see above on how to do that.
• Other additions like pecans, walnuts, chocolate chips, etc can be added to the batter.
• You do not have to make the streusel topping, but it is a great addition and we highly recommend it.
• Make sure you are using pumpkin puree and NOT pumpkin pie filling.
• These can be frozen, see above on how to do that.
• Use very ripe bananas for the best sweetness and flavor.
• The glaze can be skipped for a less sweet version or swapped for maple glaze for a deeper fall flavor.
• Easily double this recipe.

When it comes to a delicious burst of fall flavor, you absolutely cannot skip out on making these Bakery Style Jumbo Pumpkin Muffins.

If you like this recipe you might also like:

• Pumpkin Bread Pudding
• Chocolate Chip Pumpkin Cupcakes
• Pumpkin Coffee Cake
• Pumpkin Banana Bread

If you’ve tried this BAKERY STYLE JUMBO PUMPKIN BANANA MUFFINS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!