In my opinion it’s hard to top a good Banana Bread. It’s delicious warm out of the oven, cold form being stored in the fridge, insanely good toasted (especially when topped with cream cheese), and pretty much any other way you can eat banana bread it’s delicious.
Let’s bring Pumpkin Bread into play now. Anything Pumpkin, or seasonal for that matter tastes especially good ESPECIALLY when it’s first brought back for the season. Both Banana Bread & Pumpkin Bread have that cakey, moist texture that you can’t get in any regular cake, they’re just so special and unique in that way especially with their own distinctive flavors. When you combine the two AND throw in a sweet, cream cheese filling and a crispy crumb topping…oh. my. god. These will be gone before you know it o you might be better off making a double batch.
Layers Of These Pumpkin Banana Bread Muffins With A Cream Cheese Filling
The first layer and most important component to these muffins is the pumpkin banana bread batter. This layer bakes so fluffy and moist. The flavor is pumpkin forward with that familiar, warm, delicious flavor of banana bread. It is not overpowered with pumpkin spice or cinnamon. It is just the perfect balance of pumpkin, banana, natural earthiness of pumpkin offset with the sweet ripe banana and contributing ingredients like brown sugar, vanilla, richness from the egg and butter…just chefs kiss.
Next up is our cream cheese filling layer. This layer is…you guessed it, creamy. It has the creamy rich flavor and texture that cheesecake does but pairs so well with the pumpkin banana bread muffin that everything will just melt in your mouth.
To top our cream cheese layer goes more pumpkin banana bread batter. This batter will kinda sandwich the cream cheese layer up so that it’s not visible on the outside but once you cut into each muffin, you’ll be surprised and delighted with that decadent cream cheese layer.
The last piece to this puzzle is the sweet, crispy, crumbly, buttery crumb that tops each muffin. I firmly believe that every muffin deserves a crumb on top. Why not?! I see no down side to this idea, honestly. The key to making a good crumb is to breaking apart the butter into the flour and sugar mixture just enough so that the mixture resembles clumpy sand. Overworking a crumb mixture can result in the texture becoming a bit too tough. It’s best to break the butter into the dry ingredients just until it’s evenly combined.
Can I Make These Muffins Without The Cream Cheese Filling?
No matter what your reasoning to wanting to make these muffins without the cream cheese filling you can 100% make the recipe exactly the same just skip the cream cheese filling. Although I just need to say it. I totally recommend the cream cheese filling. It takes these insanely delicious muffins to the next level.
Creating Homemade Muffin Liners
I LOVE the look of the classic bakery style muffin liner. Ever sense I found out how easily I could make them from home, I haven’t stopped. Add you need to do is cut out rectangles of parchment slightly larger than the size of the muffin circle in the pan you’re using then smash your hand in the center. Even out the edges of the parchment to make the edges crease nicely. You may need to create the parchment cups one at a time while filling since they don’t hold their shape in the pan perfectly right after you make them.
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I hope you all enjoy this recipe as much as I do! As always please tag me @thesqueakymixer on social media and share all of your results with me – it makes my day seeing you all bake my recipes! 🤎Yum