These pumpkin banana muffins are moist and fluffy and filled with chocolate chips and topped with a cinnamon streusel topping.
These muffins are extremely moist from the pumpkin puree, smashed bananas. They are the perfect quick breakfast or snack next to a cup of coffee.
Perfect as a sweet treat, they are often enjoyed during the fall season when pumpkins are in abundance.
Whether you're a fan of pumpkin or banana, these muffins will surely satisfy your cravings with their irresistible taste.
I love making pumpkin recipes in fall and thanksgiving time, like our pumpkin cupcakes, pumpkin pie, pumpkin muffins, pumpkin snickerdoodles, and pumpkin cheesecake.
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Why this recipe works
- Moist muffins- These are extra moist muffins that stay moist for 4 days!
- Flavor- Has a light pumpkin and banana flavor and is filled with cinnamon the compliments these flavors perfectly.
- Crumble topping and chocolate chips- These muffins are topped with a crumble topping and filled with chocolate chips.
- Quick snack on the go- Perfect to make when you need a quick breakfast or snack to grab and go.
- Convinient- These muffins are great if you have a brown banana to use up and an open can of pumpkin puree!
- Time- These delish muffins are made in under an hour from start to finish.
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 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.
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 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.
- 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.
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.
Yes! These muffins taste great with chopped toasted walnuts or pecans. You can add any of your favorite add-ins.
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 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.
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.
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.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Muffin pan
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
- 2.8 oz 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
- 2.1 oz 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.
Rebecca
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
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
Should I use unsalted or salted butter?
RichandDelish
Hi! I recommend using unsalted butter so you can control how salty the muffins are.
Anne Loiterman
These were incredible! So moist and delicious, even 5 days later.