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Close up square image of one muffin in wrapper showing topping and glaze.
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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.
Prep Time15 minutes
Cook Time28 minutes
Cooling:10 minutes
Total Time53 minutes
Course: Breakfast, Dessert, Muffins
Cuisine: American
Servings: 6
Calories: 427kcal
Author: Tornadough Alli

Ingredients

Muffins:

  • 2 cups all-purpose flour
  • ¼ cup brown sugar
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon pumpkin pie spice
  • 2 eggs
  • 1 cup pumpkin purée
  • ¾ cup milk
  • 2 Tablespoons vegetable oil
  • 2 ripe bananas mashed

Streusel Topping:

  • 3 Tablespoons all-purpose flour
  • 3 Tablespoons brown sugar
  • ¼ teaspoon cinnamon
  • 2 Tablespoons butter cold and cubed

Vanilla Glaze:

  • ½ cup powdered sugar
  • 1 –2 teaspoon milk
  • ¼ teaspoon vanilla extract

Instructions

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

Notes

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

Nutrition

Calories: 427kcal | Carbohydrates: 74g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 259mg | Potassium: 465mg | Fiber: 4g | Sugar: 32g | Vitamin A: 6627IU | Vitamin C: 5mg | Calcium: 128mg | Iron: 3mg