These pumpkin banana muffins are moist and fluffy, filled with chocolate chips, and finished with a buttery cinnamon streusel topping!
If you want a cozy, comforting autumn muffin, this is the recipe for you. A tender pumpkin-banana muffin base bakes up rich and fluffy, loaded with melty chocolate chips and finished with a golden, crunchy streusel.
This recipe has been made by hundreds of readers and is an absolute viral hit on Pinterest!
One reader, Kelly G, commented: “Delish!! I don’t have much luck baking, but these turned out amazing and boosted my confidence to bake more. Thank you! ★★★★★”
One reader, Anne Loiterman, commented: “These were incredible! So moist and delicious, even 5 days later. ★★★★★”
One reader, Rebecca, commented: “I make these regularly as my 2 year old is obsessed. ★★★★★”
For more pumpkin desserts, check out my pumpkin cheesecake cookies, pumpkin swirl cheesecake, and pumpkin snickerdoodles.
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Why this recipe works
- Moist Texture: The combination of pumpkin puree and ripe bananas creates an ultra-tender crumb that stays moist for days.
- Warm Spice & Sweetness: Earthy pumpkin and naturally sweet bananas pair with cinnamon for a classic seasonal flavor.
- Crunchy Streusel Topping: A generous layer of cinnamon streusel provides a wonderful textural contrast to the soft muffin.
- Melty Chocolate Chips: Pockets of rich chocolate chips add a decadent surprise to every single bite.
- Quick Method: These delicious muffins come together in under an hour, start to finish, in one bowl!
Ingredients
Before you begin, measure and prepare your ingredients so the process goes smoothly. Full measurements are listed on the recipe card at the bottom of this post.
For the Muffins
Pumpkin Puree: Use 100% pure canned pumpkin puree, not pre-sweetened or pre-spiced pumpkin pie filling. It provides a reliable, consistent moisture balance for the muffins.
Ripe Bananas: Use ripe bananas for maximum sweetness, moisture, and easy mashing.
All-Purpose Flour: Provides the ideal structure. Cake flour works great as well.
Baking Powder and Baking Soda: The leaveners that give the muffins a proper rise. Ensure they are fresh and not expired.
Granulated Sugar: Sweetens the batter and helps create a tender crumb.
Cinnamon: Adds warm flavor that complements the banana and pumpkin.
Eggs: Two large, room-temperature eggs to bind the batter evenly.
Vanilla Extract: Pure extract for a rich, cozy flavor.
Kosher Salt: Balances the sweetness. You will need about ½ teaspoon.
Unsalted Butter: Melted and cooled slightly. If using salted butter, omit the salt from the recipe.
Chocolate Chips: Use dark, milk, or semisweet chocolate chips.
For the Streusel Topping
All-Purpose Flour: Forms the dry base of the streusel.
Granulated Sugar: Sweetens the topping.
Cinnamon: Adds a punch of warm flavor to the crumb.
Melted Butter: Unsalted butter, melted in the microwave or on the stovetop to create classic buttery clumps.
Instructions
Make the Streusel Topping
Combine Topping: In a medium mixing bowl, add the flour, sugar, cinnamon, and melted butter. Mix with a spoon until the mixture forms coarse, well-combined crumbs. Set aside.
Make the Muffin Batter
Prep and Mix Wet Ingredients: Preheat your oven to 180°C (350°F) and line a 12-cup muffin pan with paper liners.
In a large mixing bowl, combine the mashed bananas, canned pumpkin puree, sugar, cinnamon, eggs, vanilla extract, kosher salt, and cooled, melted butter. Whisk until smooth and well combined.
Incorporate Dry Ingredients: Add the flour, baking powder, and baking soda, and mix gently until almost combined.
Add Chocolate Chips: Add the chocolate chips and fold gently with a spatula until just combined.
Fill Tins: Use an ice cream scoop or large spoon to fill each muffin cup about two-thirds full to allow room for rising.
Add Topping and Bake
Top with Streusel: Add about 1 tablespoon of the streusel topping to each muffin, gently pressing the crumbs onto the batter so they adhere securely.
Bake: Bake in a preheated 180°C (350°F) oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool for at least 15 minutes before serving.
Expert tips
- Use Room-Temperature Ingredients: Ensure your eggs are at room temperature so the batter emulsifies into a smooth mixture that bakes evenly.
- Don't Overmix: Fold the flour in just until combined to prevent developing excess gluten, which can make the muffins dense.
- Quick Ripening Hack: If your bananas aren't ripe yet, bake unpeeled bananas in a 200°C (400°F) oven for 10 minutes to instantly soften them.
- Measure Flour Correctly: Fluff your flour with a spoon, scoop it into your measuring cup, and level it off with a knife to avoid packing too much flour.
- Be Patient: Let the muffins cool for 15 minutes in the pan before handling so they firm up and don't crumble apart.
Troubleshooting
- Why did my muffins sink in the center? This can happen if the oven door was opened too early during baking, letting cool air rush in, or if the leavening agents were old and lost their potency. Always ensure your baking powder and soda are fresh.
- Why did my streusel topping melt into the muffins? If the melted butter used for the streusel was piping hot when mixed with the flour and sugar, it could dissolve the crumbs. Let your melted butter cool slightly before tossing it with the dry streusel ingredients.
- Why are my muffins sticking to the paper liners? Using low-quality liners or trying to peel them while the muffins are still piping hot can cause them to stick. Quality parchment liners peel away cleanly once the muffins have cooled down.
Frequently Asked Questions
No, pumpkin pie filling contains added sugars and spices that will alter the flavor and texture of the muffins. Always use 100% pure canned pumpkin puree.
Yes, you can omit them if you prefer a plain, classic pumpkin banana muffin.
Yes! Thaw frozen bananas completely and drain off any excess liquid before mashing them into the batter. They work just as well as fresh ripe bananas.
Storing
Store these muffins in an airtight container at room temperature for up to 4 days to keep them from drying out.
Freezing
Let the muffins cool completely after baking. Wrap each muffin tightly in plastic wrap or aluminum foil to prevent freezer burn, then place them inside a freezer-safe bag or container, squeezing out excess air.
Freeze for up to 3 months. Thaw at room temperature for a few hours before serving, or microwave briefly to reheat.
Substitutions
Gluten-Free: Replace the all-purpose flour with a 1-to-1 gluten-free baking flour blend.
Dairy-Free: Substitute the melted butter with vegan or plant-based butter.
Variations
Pumpkin Banana Bread: Turn these muffins into a loaf by doubling the recipe and baking in a greased loaf pan (adjust baking time accordingly).
Nuts: Fold ½ cup of chopped toasted walnuts or pecans into the batter for extra crunch.
Spice: Add 1 teaspoon of pumpkin pie spice to the dry ingredients for an extra layer of warmth.
Caramel: Push a caramel candy into the center of each muffin before adding the streusel topping.
Cream Cheese Swirl: Combine 4 oz softened cream cheese, ¼ cup sugar, and 1 egg yolk, then swirl a spoonful into each muffin before adding the streusel.
Maple Glaze: Drizzle cooled muffins with a glaze made from 1 cup powdered sugar and 2 to 3 tablespoons of pure maple syrup.
Equipment
- Mixing bowl set
- Whisk set
- 12-cup muffin pan
- Rubber spatula
- Cookie scoop set
- Muffin liners
More Muffin Recipes
Lemon poppy seed muffins- Moist, soft, and fluffy muffins packed with lemon zest and poppy seeds, finished with a bright lemon glaze.
Pumpkin muffins- Stay moist for days with the perfect balance of autumn flavors and sweetness.
Double chocolate muffins- Rich, decadent bakery-style chocolate muffins that stay fresh for up to 3 days.
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📖 Recipe
Moist Pumpkin Banana Muffins
Ingredients
- ¾ cup Pumpkin puree
- 1 cup Bananas mashed, ripe bananas
- 1 teaspoon Cinnamon
- 2 Eggs
- ⅓ cup Butter melted, unsalted butter
- 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
Make the streusel topping
- Combine Topping: In a medium mixing bowl, add the flour, sugar, cinnamon, and melted butter. Mix with a spoon until the mixture forms coarse, well-combined crumbs. Set aside.
Make the Muffin Batter
- Prep and Mix Wet Ingredients: Preheat your oven to 180°C (350°F) and line a 12-cup muffin pan with paper liners.
- In a large mixing bowl, combine the mashed bananas, canned pumpkin puree, sugar, cinnamon, eggs, vanilla extract, kosher salt, and cooled, melted butter. Whisk until smooth and well combined.
- Incorporate Dry Ingredients: Add the flour, baking powder, and baking soda, and mix gently until almost combined.
- Add Chocolate Chips: Add the chocolate chips and fold gently with a spatula until just combined.
- Fill Tins: Use an ice cream scoop or large spoon to fill each muffin cup about two-thirds full to allow room for rising.
Add Topping and Bake
- Top with Streusel: Add about 1 tablespoon of the streusel topping to each muffin, gently pressing the crumbs onto the batter so they adhere securely.
- Bake: Bake in a preheated 180°C (350°F) oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool for at least 15 minutes before serving.
Notes
- Room-Temperature Ingredients: Ensure your eggs are at room temperature so the batter emulsifies into a smooth mixture that bakes evenly.
- Measure Flour Correctly: Fluff your flour with a spoon, scoop it into your measuring cup, and level it off with a knife to avoid packing too much flour.
- Ripe Bananas: Use heavily speckled, ripe bananas for maximum sweetness, moisture, and easy mashing.
- Do Not Overmix: Fold in the flour and chocolate chips just until combined to prevent developing excess gluten, which can make the muffins dense.
- Secure the Streusel: Gently press the cinnamon streusel topping onto the muffin batter before baking so it adheres securely and stays crunchy.
- Cooling: Let the muffins cool in the pan for 15 minutes before handling so they firm up and don't crumble apart.
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.