Some recipes just feel like a warm hug. For me, this classic Pumpkin Banana Muffins with Strawberry & Lemon Glaze is one of them. It’s the smell of cinnamon and nutmeg filling the kitchen. It’s the sight of a simple, pink glaze dripping down a warm muffin. If you love the combination of pumpkin and banana, you must try these fiber-rich pumpkin banana muffins for another cozy treat.
This recipe takes me right back to my grandma’s kitchen. She was a master of using what she had. A lonely banana, a bit of leftover pumpkin puree, and a jar of strawberry jam could become something magical. It wasn’t fancy, but it was always made with love.
I’ve held onto that spirit. These muffins are my tribute to that kind of cooking. They are a perfect blend of cozy fall spice and bright, cheerful fruit. I think you’re going to love them.
Recipe Overview
- Cuisine: American
- Category: Breakfast, Snack, Baking
- Prep Time: 20 minutes
- Cook Time: 22-25 minutes
- Total Time: About 50 minutes
- Servings: 12 standard muffins
The Story Behind This Classic Recipe
My grandma’s kitchen table was always covered with a checkered cloth. In the fall, a bowl of bananas would sit there, slowly getting spotty. She never let them go to waste. She’d mash them up with the last of a can of pumpkin from a pie.
One chilly morning, she decided to bake muffins. She wanted to make them a little special. She reached for her strawberry jam and a bright lemon from her neighbor’s tree. That simple glaze turned a humble muffin into a celebration.
It became our secret weekend treat. Now, every time I make them, I’m back at that table. The memory is baked right in.
What Makes This the *Traditional* Way
This is honest, from-scratch baking. We’re not using any box mixes or strange ingredients. The method is simple and forgiving, just like it should be.
The pumpkin and banana keep everything incredibly moist. We use real spices you likely have in your cupboard. The glaze is made with simple jam and fresh lemon juice. It’s a perfect balance of sweet and tangy.
There are no shortcuts, but there’s also no fuss. This is the kind of recipe that builds confidence in the kitchen. It always turns out delicious.
Pumpkin Banana Muffins with Strawberry & Lemon Glaze Recipe
The Classic Ingredients (No Fancy Stuff!)
How to Make It Just Like Grandma Did
Notes
Enjoy your homemade Pumpkin Banana Muffins with Strawberry & Lemon Glaze Recipe!
Nutrition Information
The Classic Ingredients (No Fancy Stuff!)
Gathering these ingredients is half the joy. You can find everything at your regular grocery store. Let’s get your bowls ready.
- For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 large eggs, at room temperature
- ¾ cup granulated sugar
- ½ cup vegetable oil or melted coconut oil
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1 cup mashed ripe banana (about 2-3 medium bananas)
- 1 teaspoon pure vanilla extract
- For the Strawberry & Lemon Glaze:
- ¾ cup powdered sugar, sifted
- 2 tablespoons strawberry jam or preserves
- 1 ½ – 2 tablespoons fresh lemon juice
- A tiny pinch of salt
How to Make It Just Like Grandma Did
Don’t overthink it. Just follow these steps and enjoy the process. The smell alone will make your house feel like a home.
- First, heat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well. This makes sure nothing sticks.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. This blends our dry ingredients evenly.
- In a large bowl, whisk the eggs and sugar together until they look smooth. Then, whisk in the oil, pumpkin puree, mashed banana, and vanilla. Mix it until it’s just combined.
- Gently fold the dry ingredients into the wet ingredients. Use a spatula and stop as soon as you see no more dry flour streaks. A few lumps are perfectly fine! Overmixing is the enemy of a tender muffin.
- Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full. Bake for 22-25 minutes. They’re done when a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes. Then, move them to a wire rack to cool completely before glazing. This patience is key for the glaze to set.
- Make the glaze. In a small bowl, whisk the sifted powdered sugar, strawberry jam, 1 ½ tablespoons of lemon juice, and the pinch of salt. Add the last ½ tablespoon of lemon juice if you want a thinner, tangier glaze.
- Once the muffins are completely cool, drizzle or spoon the glaze over the tops. Let it set for about 15 minutes before serving. Then, dig in!
My Tips for Perfecting This Classic
After making these for years, I’ve learned a few tricks. They will help you get the best results every single time.
First, make sure your bananas are very ripe. The brown spots mean they are sweet and easy to mash. This gives the muffins their natural sweetness and moisture.
Second, always use pure pumpkin puree, not the pie filling. The pie mix has added sugar and spices. We want to control those flavors ourselves for that authentic taste.
Finally, let the muffins cool completely. I know it’s hard to wait! But if you glaze a warm muffin, the icing will just melt and slide right off. Letting them cool makes sure you get that beautiful, glossy finish.
How to Store and Enjoy Later
These muffins keep wonderfully. Store them in an airtight container at room temperature for up to 2 days. The glaze will stay nice and pretty.
For longer storage, you can keep them in the fridge for up to 5 days. I like to warm mine up for about 15 seconds in the microwave. It makes them taste freshly baked all over again.
You can also freeze the unglazed muffins. Wrap them tightly and freeze for up to 3 months. Thaw at room temperature and then add the fresh glaze before serving.
Nutrition Notes
This is a treat, but it’s made with real, good things. Here’s a simple look at what’s inside one muffin.
- Calories: ~280
- Total Fat: 10g
- Cholesterol: 30mg
- Sodium: 220mg
- Total Carbohydrates: 46g
- Dietary Fiber: 2g
- Sugars: 29g
- Protein: 3g
Your Questions About This Classic Recipe
I get asked about this recipe often. Here are answers to the most common questions I hear from friends and readers.
Can I use frozen bananas?
Absolutely! Thaw frozen bananas completely first. Drain off any extra liquid in the bowl before you mash them. They work just as well as fresh ones.
What can I use instead of strawberry jam?
Any berry jam or preserve will be lovely. Raspberry or blackberry would be delicious. You could even use a simple lemon glaze by skipping the jam and using all lemon juice. For a fantastic lemon-flavored banana muffin, these easy lemon poppy seed banana muffins are a must-try.
Can I make these without eggs?
I’ve had good luck using a “flax egg” as a substitute. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Let it sit for 5 minutes to thicken before using. The texture will be a bit denser, but still very good.
I hope this recipe finds its way into your own family traditions. There’s something so special about sharing food that has a story. It’s more than just a muffin; it’s a moment of comfort.
Bake a batch this weekend. Share them with someone you love over a cup of coffee. I promise, it will make any morning feel a little brighter. If you’re looking for more inspiration, this lemon poppy seed banana muffin recipe is another wonderful, easy breakfast option.
I’d love to hear how yours turn out. Did your family love them? Do you have a similar memory of a special treat? Let me know your own stories in the comments below, and please give the recipe a rating!
