Some recipes just feel like a warm hug. For me, Pumpkin Banana Muffins with Strawberry & Lemon Glaze is one of them. It’s the kind of food that wraps you in a cozy blanket of memory and flavor. If you love the combination of pumpkin and banana, you might also enjoy these simple Pumpkin Banana Oat Muffins.
This recipe takes me right back to my grandma’s kitchen. It was a place where the oven was always warm and something sweet was usually cooling on the counter. The smell of pumpkin and banana baking together is pure comfort.
I’ve held onto this recipe for years. Today, I’m so happy to share it with you. It’s a beautiful blend of fall and spring, all in one tender, glazed muffin.
Recipe Overview
- Cuisine: American
- Category: Breakfast, Snack, Dessert
- Prep Time: 20 minutes
- Cook Time: 22-25 minutes
- Total Time: About 1 hour
- Servings: 12 standard muffins
The Story Behind This Classic Recipe
This recipe was born from a need to use things up. My grandma never wasted a thing. A lone banana going soft on the counter and a bit of leftover pumpkin puree from a pie were the starting points.
She’d mix them into her simple muffin batter. The strawberry and lemon glaze was her special touch. She said the bright, fruity glaze cut through the rich, spiced muffin perfectly. She was right, as always.
It became our favorite treat for chilly Saturday mornings. We’d eat them warm, the glaze just starting to set, with a big glass of cold milk. It felt like a celebration of simple, good things.
What Makes This the *Traditional* Way
This isn’t a fancy, modern muffin. It’s the honest, home-style version. We use oil, not melted butter, for a wonderfully moist crumb that stays soft for days.
The spices are simple—just cinnamon and nutmeg. They let the pumpkin and banana flavors shine. The glaze is a simple powdered sugar mix, not a complex curd or frosting.
Most importantly, we mix by hand. No stand mixer needed. A few gentle stirs with a wooden spoon is the secret to a tender, not tough, muffin. It’s the heart of the method.
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 simple ingredients is the first step. You likely have most of them in your pantry right now. That’s the beauty of it.
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup pure pumpkin puree (not pie filling)
- 1 cup mashed ripe banana (about 2 medium)
- ⅔ cup granulated sugar
- ½ cup vegetable or canola oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
For the Strawberry & Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons pureed fresh strawberries
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
How to Make It Just Like Grandma Did
Follow these steps, and you’ll have a perfect batch. Remember, gentle hands make the best muffins. Don’t rush it.
- First, heat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk the flour, baking soda, salt, cinnamon, and nutmeg together. This makes sure every bite is perfectly spiced.
- In another bowl, mix the wet ingredients. Stir the pumpkin, mashed banana, sugar, oil, eggs, and vanilla until just combined.
- Now, pour the wet mix into the dry ingredients. Use a wooden spoon or spatula to fold them together. Stop as soon as you see no more dry flour streaks. A few lumps are perfectly fine.
- 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 poked into the center comes out clean. Let them cool in the pan for 5 minutes, then move to a wire rack.
- While they cool, make the glaze. Mix the powdered sugar, strawberry puree, lemon juice, and zest in a small bowl. It should be thick but pourable. For another delicious twist on banana muffins, try these decadent Pumpkin Banana Chocolate Chip Muffins.
- Once the muffins are completely cool, drizzle the glaze over the tops. Let it set for about 15 minutes before serving.
My Tips for Perfecting This Classic
A couple of small tricks can make a big difference. These are the little things my grandma taught me.
First, make sure your bananas are very ripe. They should be covered in brown spots. This gives the best natural sweetness and moisture. Second, don’t skip the cooling step before glazing. If the muffins are warm, the glaze will just melt right off.
Finally, for the strawberry puree, just mash a few fresh berries with a fork. Frozen berries, thawed and drained, work great too. It adds a real fruit flavor you just can’t get from extract.
How to Store and Enjoy Later
These muffins keep wonderfully. Store them in an airtight container at room temperature for up to 3 days. The glaze will firm up but stay delicious.
For longer storage, you can freeze them. Place unglazed, cooled muffins in a freezer bag for up to 2 months. Thaw at room temperature and then add the fresh glaze. They’re perfect for a quick, comforting breakfast any day of the week.
Nutrition Notes
This is a treat, but it’s made with real, simple foods. Here’s a basic look at what’s in one muffin.
- Calories: ~250
- Total Fat: 10g
- Cholesterol: 30mg
- Sodium: 220mg
- Total Carbohydrates: 40g
- Dietary Fiber: 2g
- Sugars: 25g
- Protein: 3g
Your Questions About This Classic Recipe
Here are answers to a few common questions I get about this family favorite.
Can I use frozen pumpkin puree?
Absolutely. If you have frozen homemade puree, just thaw it and drain any extra liquid in a sieve. The goal is a thick puree, not a watery one, for the best texture.
What if I don’t have fresh strawberries for the glaze?
A good jam is a fine substitute in a pinch. Use 1 tablespoon of a seedless strawberry jam and 2 tablespoons of lemon juice. Warm the jam slightly first so it mixes in smoothly.
Can I make these into a loaf instead?
You can! Pour the batter into a greased 9×5 loaf pan. Bake at 350°F (175°C) for 55-65 minutes. Do the toothpick test to make sure it’s baked through. Let it cool completely before adding the glaze.
I hope this recipe finds its way into your kitchen and becomes a new tradition. There’s something so special about sharing food that comes from the heart. If you’re looking for another fruity banana muffin recipe, these fruity and moist Strawberry Banana Muffins are a must-try.
Baking these muffins always makes my home feel warmer and my heart feel fuller. I think that’s the true magic of a classic comfort food recipe.
I’d love to hear about your baking day. Did your kitchen smell amazing? Did the glaze make you smile? Please, tell me all about it in the comments below and let me know how your muffins turned out!
