These pumpkin banana muffins are moist and fluffy filled with chocolate chips and topped with a cinnamon streusel topping.
These muffins are incredibly moist and fluffy, thanks to the perfect blend of pumpkin and banana. Each bite is packed with sweet chocolate chips, adding a rich and indulgent touch.
To make them even more irresistible, they're topped with a crunchy cinnamon streusel, which adds a wonderful texture and warm spice flavor.
These muffins are easy to make and perfect for breakfast, snacks, or dessert. They're a great way to use up ripe bananas and leftover pumpkin puree, making them both tasty and practical.
Whether you're enjoying them with a cup of coffee or sharing them with friends, these muffins are sure to be a hit.
For more pumpkin recipes, check out my check out my pumpkin cheesecake cookies, pumpkin swirl cheesecake, pumpkin muffins, pumpkin snickerdoodles, and pumpkin cheesecake.
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Why this recipe works
- Texture- the combination of pumpkin puree and mashed bananas creates a tender crumb that practically melts in your mouth, making each bite a incredible.
- Flavor- the earthy sweetness of pumpkin pairs perfectly with the natural sweetness of ripe bananas, that goes perfectly with the cinnamon and creates a perfect flavor combo.
- Streusel Topping- the cinnamon streusel topping adds a delish crunch and an extra layer of flavor. It contrasts perfectly with the soft muffin and infuses each bite with warm, aromatic cinnamon flavor.
- Chocolate Chips- the addition of chocolate chips takes these muffins to the next level. They introduce pockets of rich, melty goodness throughout the muffin, creating a decadent surprise in every bite.
- Time- These delish muffins are made in under an hour from start to finish and are perfect when you are short in time.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Pumpkin puree- we like making our own pumpkin puree from fresh pumpkins.
You can use either canned pumpkin puree or homemade pumpkin puree, make sure that you strain the extra liquids from your fresh pumpkins. You will need ¾ cup of pumpkin puree.
Ripe bananas- Use only ripe bananas for this recipe! ripe bananas are more sweet, moist, and easy to mash into a pudding consistency.
Flour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Baking powder and baking soda- to allow the cookies to spread. Make sure that your baking powder and baking soda are not expired.
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Cinnamon- we love adding cinnamon to banana-flavored desserts, it adds so much flavor that compliments the banana flavor.
Eggs- you will need 2 large eggs for this recipe. Make sure that you use room-temperature eggs in this recipe.
Vanilla extract- for vanilla flavor. I used vanilla paste, but you can use a whole vanilla bean or pure vanilla extract.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of this dessert.
Chocolate chips- you can use any kind of chocolate chips for these muffins, we like to use either dark chocolate chips, milk chocolate chips, or semisweet chocolate chips.
Streusel topping
Cinnamon- I love adding cinnamon to the topping.
Melted butter- use unsalted butter for this. melt your butter in the microwave or on the stovetop.
Instructions
Preheat an oven to 180c (350f) and prep a 12-cup muffin pan with paper liners.
Into a big mixing bowl, add the mashed bananas, pumpkin puree, sugar, cinnamon, eggs, vanilla extract, kosher salt, and cooled melted butter. Mix with a whisk until the mixture is well combined.
Add the flour, baking powder, and baking soda, and mix until almost combined.
Add the chocolate chip and mix until just combined.
Pour the batter into the muffin tins filling almost to the top.
Make the streusel topping
Into a medium mixing bowl, add the flour, sugar, cinnamon, and melted butter. Mix with a spoon until the mixture is well combined.
Top the muffins with about 1 tablespoon of the streusel topping and press the streusel topping onto the muffin batter so it sticks and does not fall off while baking.
Bake in a 180c (350f) preheated oven for 18-20 minutes or until a toothpick comes out clean. Don’t overbake these muffins! Let the muffins cool for at least 15 minutes before serving.
Expert tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist muffins and not dense and dry muffins.
- Use an ice cream scoop or large spoon to fill each muffin cup about ⅔ full. This allows room for the muffins to rise without overflowing.
- Use only ripe bananas for this recipe! ripe bananas are more sweet, moist, and easy to mash into a pudding consistency. If you don't have ripe bananas, bake regular bananas in a 200c (400f) preheated oven for 10 minutes, this will soften the bananas and make them into a ripe banana texture.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Use pure pumpkin puree in this recipe! It is very important that you use pure pumpkin puree in this recipe. Make sure that you are not using the presweetened or pre-spiced pumpkin puree. You will be able to find this information on the ingredient list of your pumpkin puree can.
- Be patient! I know it's extremely tempting to eat these muffins as they are pulled out of the oven, but let these muffins cool for at least 15 minutes so they will be more firm and won't crumble up.
Faq's
We use all-purpose flour for these muffins. Self-rising flour and cake flour will work great as well.
I like making our muffins with fresh pumpkin puree, but this is a personal preference. Using fresh pumpkin puree makes these muffins extremely tender and moist.
Usually, fresh pumpkin puree contains more liquids which make these muffins extra moist and melt in your mouth delicious. However, canned pumpkin puree will give you pretty much the same result.
Yes! If you are looking for a plain pumpkin and banana muffins, make these without the crumble topping and chocolate chips.
Storing
These muffins will last for up to 4 days stored at room temperature. Store them in an airtight container to prevent them from drying out.
Freezing
To freeze these muffins, start by letting them cool completely after baking. Once cool, wrap each muffin tightly in plastic wrap or aluminum foil.
This helps prevent freezer burn and keeps them fresh. Place the wrapped muffins in a freezer-safe bag or container, squeezing out as much air as possible.
Label the container with the date and type of muffins. When stored properly, muffins can last in the freezer for up to three months.
To thaw, simply remove the desired number of muffins from the freezer and let them sit at room temperature for a few hours.
You can also warm them in the microwave for a quick treat. Freezing muffins is a great way to save time and always have a tasty snack on hand.
Substitutions
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Dairy-free- you can make these muffins dairy-free by replacing the butter with vegan butter.
Variations
Pumpkin banana bread- you can turn these muffins into pumpkin banana bread. All you have to do is skip the crumble topping and double the mixture.
Nuts- fold in ½ cup of chopped toasted walnuts or pecans to the batter for added crunch and flavor.
Spice- enhance the warm flavors by adding 1 teaspoon of pumpkin pie spice to the dry ingredients.
Caramel- before baking, push a caramel candy into the center of each muffin for a gooey, sweet surprise.
Cream cheese swirl- combine 4 oz softened cream cheese, ¼ cup sugar, and 1 egg yolk. Swirl this mixture into each muffin before adding the streusel topping.
Maple glaze- after baking and cooling, drizzle muffins with a simple maple glaze made from 1 cup powdered sugar and 2-3 tablespoons of pure maple syrup.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Muffin pan
- Rubber spatula
- Cookies scoop set of 3 (the best cookie scoop we used)
- Muffin liners
More muffins recipes
Lemon poppy seed muffins- These lemon poppy seed muffins and moist, soft, fluffy, filled with lemon zest and poppyseed and topped with a delicious lemon glaze.
Pumpkin muffins- These pumpkin muffins stay moist for days, and they have the best balance of flavors and sweetness. I can't wait for you to try these.
Double chocolate muffins- These moist double chocolate muffins are better than bakery chocolate muffins and stay fresh for 3 days!
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
📖 Recipe
Moist Pumpkin Banana Muffins
Ingredients
- ¾ cup Pumpkin puree
- 1 cup Bananas mashed
- 1 teaspoon Cinnamon
- 2 Eggs
- ⅓ cup Butter melted
- 1 teaspoon Vanilla extract
- 1 cup Granulated sugar
- 2 cups Flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- ½ teaspoon Kosher salt
- ¾ cup Chocolate chips
Streusel topping:
- ¾ cup Flour
- ¼ cup Granulated sugar
- 1 teaspoon Cinnamon
- Pinch of salt
- ¼ cup Butter melted
Instructions
- Preheat an oven to 180c (350f) and prep a 12-cup muffin pan with paper liners.
- Into a big mixing bowl, add the mashed bananas, pumpkin puree, sugar, cinnamon, eggs, vanilla extract, kosher salt, and cooled melted butter. Mix with a whisk until the mixture is well combined.
- Add the flour, baking powder, and baking soda, and mix until almost combined.
- Add the chocolate chip and mix until just combined.
- Pour the batter into the muffin tins filling almost to the top.
Make the streusel topping:
- Into a medium mixing bowl, add the flour, sugar, cinnamon, and melted butter. Mix with a spoon until the mixture is well combined.
- Top the muffins with about 1 tablespoon of the streusel topping and press the streusel topping onto the muffin batter so it sticks and does not fall off while baking.
- Bake in a 180c (350f) preheated oven for 18-20 minutes or until a toothpick comes out clean. Don’t overbake these muffins! Let the muffins cool for at least 15 minutes before serving.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist muffins and not dense and dry muffins.
- Use an ice cream scoop or large spoon to fill each muffin cup about ⅔ full. This allows room for the muffins to rise without overflowing.
- Use only ripe bananas for this recipe! ripe bananas are more sweet, moist, and easy to mash into a pudding consistency. If you don't have ripe bananas, bake regular bananas in a 200c (400f) preheated oven for 10 minutes, this will soften the bananas and make them into a ripe banana texture.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Use pure pumpkin puree in this recipe! It is very important that you use pure pumpkin puree in this recipe. Make sure that you are not using the presweetened or pre-spiced pumpkin puree. You will be able to find this information on the ingredient list of your pumpkin puree can.
- Be patient! I know it's extremely tempting to eat these muffins as they are pulled out of the oven, but let these muffins cool for at least 15 minutes so they will be more firm and won't crumble up.
Alison says
These were great!
For the batter: I added ~1/3 cup of peanut butter, omitted chocolate chips. Added 1 tsp of pumpkin pie spice.
For the streusel: I subbed 1/4 flour for 1/4 oats and subbed brown sugar for granulated sugar and kept everything else the same.
Heather says
Straightforward, easy to follow, but most importantly. the muffins are delicious, moist, and a satisfying size.
Kelly G says
Delish!! I don’t have much luck baking period but these turned out amazing and boosted my confidence to bake more, thank you!
Rebecca says
I make these regularly as my 2 year old is obsessed. The only change I make is using cinnamon chips instead of chocolate and they go perfectly with these.
Emily says
Yummo! Just made these, super easy and delicious. I only had mini muffin trays to I sprayed with avocado oil, filled almost to the top, and cooked for 12 minutes. Came out perfect! I also skipped the topping because I ran out of butter, they definitely don’t need it if you don’t want to go the extra step.
Rianne says
Should I use unsalted or salted butter?
RichandDelish says
Hi! I recommend using unsalted butter so you can control how salty the muffins are.
Anne Loiterman says
These were incredible! So moist and delicious, even 5 days later.