Pumpkin Banana Spice Muffins with Creamy Glaze

Pumpkin Banana Spice Muffins with Creamy Glaze
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Recipe for Pumpkin Banana Spice Muffins with Creamy Glaze. Over ripe bananas team pumpkin for the perfect autumn muffins.


  • Muffins:
  • 1 cup pumpkin (I used canned), divided
  • 1 block (8 ounces) cream cheese
  • 1 1/2 cups of flour (you can use 1/2 cup whole wheat and 1 cup all purpose for extra nutrition)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 tsp. Kosher Salt
  • 3 ripe bananas
  • 3/4 cup of sugar
  • 1 egg
  • 1 teaspoon cinnamon
  • Glaze:
  • remaining cream cheese, at room temperature
  • 3/4 cup of confectioner's ugar
  • 2 or 3 teaspoons cream
  • 1 teaspoon vanilla extract


  1. Preheat your oven to 375ºF.   Light;y grease muffin pans -- this recipe makes about 48 mini muffins or 16 large muffins.
  2. Whisk together flour, baking soda, baking powder, cinnamon and salt. Set aside.
  3. In a big bowl, cream the pumpkin, 3/4 of the cream cheese, bananas, sugar and egg. Slowly mix in the flour mixture,.
  4. Fill the muffin cups 3/4 full. If you add the optional crumb topping (below), sprinkle that on now. Bake for about 20 minutes if you;re making large muffins, about 12 minutes for mini muffins.
  5. Prepare cream cheese glaze
  6. Whip together all of the ingredients, you can add a little bit more or less cream depending on the thickness you prefer. Once the muffins are completely cool, spread with glaze.
  7. Crumb Topping Variation
  8. For crumb topping,  mix together a pinch of cinnamon, a pinch of brown sugar and a few pinches of oats to top the muffins with before baking.  This is an optional step you can use with or without the cream cheese glaze.