Pumpkin Banana Muffins

Fall-Flavored Comforting Treat: Perfectly Moist Pumpkin Banana Chocolate Chip Muffins with Streusel Topping

When the weather turns autumn, there's no better way to celebrate the season than with freshly baked Pumpkin Banana Muffins.

These delightfully spiced muffins are made with banana, pumpkin purée, chocolate chips, nutty streusel topping, and warm spices.

Jump to:

• Why You'll Love This Recipe?
• Ingredients You'll Need
• How to Make Banana and Pumpkin Muffins?
• Top Tips From the Chef
• How to Store the Leftovers?
• Recipe FAQs
• Related Recipes
• Pumpkin Banana Muffins

Just like my Raspberry Muffins with Yogurt, they are perfect when you need a grab-and-go breakfast, a nutritious snack, or when you simply crave something sweet.

Why You'll Love This Recipe?

• It's a delightful combination of the finest fall flavors, blending the natural sweetness of bananas with the earthy essence of pumpkin.

• These muffins are perfectly moist and tender, making every bite a pleasure.

• The recipe is easy to follow and, and you can customize it by adding nuts, or spices of your choice.

• Banana Pumpkin Muffins are ideal for enjoying during crisp autumn mornings or as a cozy snack.

• Just like my Banana Bread with Chocolate Chips and Vegan Chocolate Chip Muffins, they are a great way to use up over-ripen bananas hanging around in the kitchen.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

Ingredients For the Muffins

• Bananas - They add moisture and natural sweetness. Using ripe, spotty bananas is best; otherwise, the batter becomes hard to mix, and the muffins won't have the desired texture and sweetness.

• Pumpkin purée - Pumpkin is the main ingredient, and I like using homemade purée from fresh pumpkin for this recipe. It's simple to make and tastes great. But if you prefer, you can also use canned pumpkin purée. Just make sure it's not pumpkin pie filling, which contains sugar and other ingredients that we don't need for this recipe.

• Self-raising flour - You can substitute all-purpose (plain) flour for self-raising flour by adding 1 teaspoon of baking powder for every 120 grams of plain flour.

• Oil - Opt for lighter, mild-flavored oils such as vegetable, rapeseed, sunflower, soybean, or corn oil.

• Sugar - I use a combination of caster sugar and dark brown sugar for these banana mini muffins, but granulated sugar and/or light brown sugar would work equally well.

• Spices - I create my pumpkin spice mixture by combining ½ teaspoon of cinnamon powder with ¼ teaspoon each of allspice, ginger, and nutmeg. I also add a pinch of salt to enhance the flavor. You can use shop-bought pumpkin spice if you prefer.

• Egg - Ensure your egg is at room temperature before use; it acts as a leavening agent, helping the muffin rise and adding richness.

• Vanilla paste - I use organic vanilla bean paste or extract for a deep and delicious vanilla flavor. Avoid using artificial vanilla for this recipe.

• Yogurt - I use plain, unflavored natural yogurt for this recipe. It lends a tangy flavor to the muffins and helps maintain their moisture.

Ingredients for Streusel

• Demerara sugar - Demerara sugar's larger crystals create a delightful, crunchy texture on the streusel's surface. Also, due to its natural molasses content, it adds a subtle caramel-like flavor. You can substitute it with caster sugar if you prefer.

• Walnuts - Baking with nuts is a great way to add flavor and texture to your streusel. Use pecan nuts if you prefer. Lightly toast them for a more intense flavor before adding them to your baked goods.

• Butter - Melted butter holds the streusel together, creating a crumbly texture and enhancing its taste and moisture.

How to Make Banana and Pumpkin Muffins?

Although making Pumpkin Banana Chocolate Chip Muffins is very easy, you need to follow a few simple steps to achieve the best results:

Prepare the Muffin Batter

Preheat your oven to 180° C - 356° F and prepare a 12-cup muffin tin by using paper liners or lightly greasing it with spray oil. 

In a mixing bowl of a stand mixer, whisk together the caster sugar, light brown sugar, and large egg, until the mixture is smooth.

Add the vanilla bean paste or extract, oil, plain natural yogurt, mashed banana, and pumpkin purée, and mix well.

In another bowl, combine the self-raising flour, cinnamon powder, nutmeg, allspice, ground ginger, and salt.

Add the dry ingredients to the wet ingredients along with the chocolate chips, and mix until combined on low speed or use a silicon spatula.

Do not overmix the muffin batter at this point.

Prepare the Streusel and Bake the Muffins

Combine plain white flour, melted unsalted butter, demerara sugar, crushed walnuts, and cinnamon in a separate bowl.

Mix until the mixture resembles coarse crumbs.

Using a spoon or an ice cream scoop, portion the batter into each muffin cup, filling them about two-thirds full.

Sprinkle the streusel topping evenly over each muffin.

Bake in the preheated oven for about 22-25 minutes or until a toothpick inserted into a muffin comes out clean.

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Top Tips From the Chef

• Use ripe, spotty bananas. They are sweeter and add natural sweetness and moisture to the muffins.

• While canned pumpkin purée works, making your own by roasting and pureeing a fresh pumpkin provides a richer, fresher flavor. Don't use pumpkin pie filling for this recipe.

• Use a kitchen scale for measuring the muffin ingredients, especially the flour to ensure precise and consistent results.

• Sift your flour before using as it makes the flour lighter, removes lumps, and helps with accurate measurement.

• Mix the wet and dry ingredients until just combined. Overmixing can lead to dense muffins.

• I prefer using paper muffin liners as they make cleanup easier, help keep the muffins moist, and are convenient for transporting. However, if you prefer, you can also use cooking spray to prepare the muffin pan.

• When making the streusel topping, use melted butter to ensure a proper texture and flavor.

How to Store the Leftovers?

To store leftover Banana and Pumpkin Muffins, place them in an airtight container at room temperature for up to three days.

For longer freshness, store them in the freezer.

Wrap them individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to three months.

Recipe FAQs

Related Recipes

For more delicious muffin recipes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making these delicious Pumpkin and Banana Muffins as much as you enjoy eating them! 🙂 

Bon appétit! / Afiyet olsun!