• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Rich And Delish
  • Home
  • Recipes
    • 3 ingredient
    • Air Fryer
    • Appetizers
    • Breads
    • Breakfast
    • Condiments
    • Desserts
      • Cheesecakes
      • Cookies
      • Cupcakes
      • Chocolate
      • Cakes
      • Bars & Brownies
      • No Bake Desserts
      • Muffins
    • Dinner
    • Drinks
    • Gluten Free
    • Holiday
      • Christmas
      • Fall / thanksgiving
    • Main Dishes
    • Salads
    • Side Dishes
    • Soups
    • Vegetarian
  • Shop
  • About
    • Contact Us
  • FAQ
  • Work With Us

Home » All Recipes » Breakfast » Muffins

Pumpkin Banana Muffins

Published: Jul 10, 2022 · Modified: Aug 19, 2022 by RichandDelish · This post may contain affiliate links ·

Sharing is caring!

100 shares
  • Facebook
  • Yummly
  • Twitter
Jump to Recipe Print Recipe

These pumpkin banana muffins are moist and fluffy and filled with chocolate chips and topped with a cinnamon streusel topping.

Stack of pumpkin banana muffins on a cooling rack.

These muffins are extremely moist from the pumpkin puree, smashed bananas. These muffins are the perfect quick breakfast or snack next to a cup of coffee.

We love making pumpkin recipes in fall and thanksgiving time, like our pumpkin cupcakes, pumpkin pie, pumpkin muffins, pumpkin snickerdoodles, and pumpkin cheesecake.

Jump to:
  • Why this recipe works
  • Ingredients
  • Instructions
  • Expert tips
  • Faq's
  • Storing
  • Freezing
  • Substitutions
  • Variations
  • 📖 Recipe
  • 💬 Comments

Why this recipe works

  • Extra moist muffins that stay moist for 4 days!
  • Has a light pumpkin flavor and is filled with cinnamon.
  • Topped with a crumble topping and filled with chocolate chips.
  • Perfect to make when you need a quick breakfast or snack.
  • Made in under an hour from start to finish.
Two muffins on top of each other.

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 â€“ to allow the muffins to rise.

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- adds extra flavor.

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 this banana bread, we like to use either dark chocolate chip, milk chocolate chips, or semisweet chocolate chips.

Streusel topping

Flour– we used all-purpose flour for this recipe, cake flour will work great as well.

Sugar- we used granulated sugar for this recipe. You can use brown sugar as well.

Cinnamon- we love adding cinnamon to the topping.

Pinch of salt- we used kosher salt.

Melted butter- use unsalted butter for this recipe. melt your butter in the microwave or on the stovetop. Melted butter adds to this banana bread lots of moisture.

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.

Muffins process shots.

Add the flour, baking powder, and baking soda, and mix until almost combined.

Muffins process shots.

Add the chocolate chip and mix until just combined.

Muffins process shots.

Pour the batter into the muffin tins filling almost to the top.

Muffins process shots.

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.

Muffins process shots.

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.

Muffins process shots.

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.

Muffins in a muffin pan.

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 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.
  • Mesure you 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.
  • Add some of your favorite add-ins! Make this recipe your own and add your favorite muffins add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
  • 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. These muffins are extra moist and melt in your mouth delicious, so it will be worth it to wait these 15 minutes.
Close up of a banana pumpkin muffins.

Faq's

What flour do you use for these muffins?

We use all-purpose flour for these muffins. Self-rising flour and cake flour will work great as well.

Fresh pumpkin or canned pumpkin?

We 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.

Can I add nuts to these muffins?

Yes! These muffins taste great with chopped toasted walnuts or pecans. You can add any of your favorite add-ins.

Bite missing from a muffin.

Storing

These muffins will last up for up to 4 days stored in the fridge. Cover the muffins with plastic wrap or foil to prevent them from drying out. These muffins taste amazing for 3 days!

Freezing

Freeze these muffins after they cooled completely in an airtight freezer-friendly container for up to 3 months.

Stack of muffins on a cooling rack.

Substitutions

There are a few substitutions that may be helpful for your diet:

  • 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

Toppings- these muffins can be topped with cream cheese frosting, cinnamon buttercream frosting, or maple cream cheese frosting. Use your favorite toppings that you like to make the most!

Add-ins- make this recipe your own and add your favorite muffins add-ins: chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, etc.

More muffins recipes

Coffee cake muffins- These coffee cake muffins are moist, flavorful, and topped with decadent streusel topping.

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

  • Follow us on Facebook, Instagram, and Pinterest.
  • Share/pin this recipe to Pinterest.
  • Leave a comment down below!

📖 Recipe

Stack of pumpkin banana muffins on a cooling rack.

Pumpkin Banana Muffins

Rich and delish
These pumpkin banana muffins are moist and fluffy and filled with chocolate chips and topped with a cinnamon streusel topping.
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 333 kcal

Ingredients
 
 

  • ¾ cup Pumpkin puree
  • 1 cup Bananas mashed
  • 1 teaspoon Cinnamon
  • 2 Eggs
  • 80 g 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
  • 60 g 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 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.
  • Mesure you 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.
  • Add some of your favorite add-ins! Make this recipe your own and add your favorite muffins add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
  • 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. These muffins are extra moist and melt in your mouth delicious, so it will be worth it to wait these 15 minutes.

Nutrition

Calories: 333kcalCarbohydrates: 52gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 54mgSodium: 313mgPotassium: 122mgFiber: 2gSugar: 27gVitamin A: 2723IUVitamin C: 2mgCalcium: 39mgIron: 2mg
Keyword banana pumpkin muffins, pumpkin banana muffins
Tried this recipe?Let us know how it was!
« Peach Crisp With Canned Peaches
Almond Flour Banana Muffins »

Reader Interactions

Comments

  1. Anne Loiterman

    October 09, 2022 at 8:53 pm

    5 stars
    These were incredible! So moist and delicious, even 5 days later.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Thank you for dropping by!
Our blog is all about simple and delicious recipes. We’re showing you step by step how to make our favorite recipes. Visit our social media for more content!

  • TikTok
  • Facebook
  • Instagram
  • YouTube
  • Pinterest

Search Through Our Recipes

Popular Recipes

  • double chocolate banana bread recipe
    Banana BreadBreadsBreakfastChocolateChristmasDessertsQuick BreadValentine's DayVegetarian

    Double Chocolate Banana Bread

  • no bake mango cheesecake recipe
    CheesecakesDessertsNo Bake DessertsVegetarian

    No Bake Mango Cheesecake

  • Lemon cooler cookies on a white backround with lemon slices.
    CookiesDessertsVegetarian

    Lemon Cooler Cookies

  • Sliced loaf of honey cake on a parchment paper.
    CakesDessertsEasy CakesHolidayLoaf CakeVegetarian

    Moist Honey Cake (Rosh Hashanah)

Footer

↑ back to top

About

  • About Us
  • Work With Us
  • Contact Us
  • FAQ

Recipes

  • Recipes Categories
  • Breakfast
  • Deserts

Subscribe and Follow

  • TikTok
  • Facebook
  • Instagram
  • YouTube
  • Pinterest

Copyright © Rich And Delish 2022 | Website Terms & Privacy Policy