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–+ servings
Stack of two pumpkin banana muffins.

Moist Pumpkin Banana Muffins

These pumpkin banana muffins are moist and fluffy, filled with chocolate chips, and finished with a buttery cinnamon streusel topping!
5 from 42 votes
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 333 kcal

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.

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
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