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    Cooking Gorgeous » Recipes » Cakes and Muffins

    Pumpkin Banana Muffins

    Published: Oct 20, 2023 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    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.

    a pumpkin and banana muffin with chocolate chips
    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, Vegan Chocolate Chip Muffins, and Banana Blueberry Muffins with Yogurt, 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

    Labelled picture of ingredients for pumpkin banana 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

    Labelled picture of ingredients for streusel topping for banana muffins.
    • 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.

    whisking the sugar and eggs in a mixing bowl
    egg, brown sugar, and caster sugar are mixed in a bowl

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

    banana, pumpkin, oil, and yogurt are added to egg mixture

    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.

    dry ingredients and chocolate chips are added to the bowl with wet ingredients

    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.

    flour, melted butter, cinnamon, walnuts, and sugar are placed in a glass bowl

    Mix until the mixture resembles coarse crumbs.

    streusel topping

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

    12 muffin case filled with cake batter

    Sprinkle the streusel topping evenly over each muffin.

    muffins are topped with streusel

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

    pumpkin banana muffins are baked for 25 minutes

    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

    How do I know when the muffins are done baking?

    Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, they're ready.

    Can I use pumpkin pie filling instead of pumpkin puree?

    No, it's best to use pure pumpkin puree. Pumpkin pie filling contains added sugars and spices, which can affect the recipe's balance.

    Can I make this recipe gluten-free?

    Yes, you can use a gluten-free flour blend in place of regular self-raising flour to make gluten-free Banana and Pumpkin Muffins.

    Related Recipes

    For more delicious muffin recipes why not try:

    • vegan double chocolate chip muffins with walnuts and bananas
      Vegan Chocolate Chip Muffins
    • Strawberry muffins with cream cheese
      Strawberry Cream Cheese Muffins
    • lightly spiced cranberry orange muffins
      Orange Cranberry Muffins
    • Raspberry Muffins with Yogurt

    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!

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    Pumpkin Banana Muffins

    Ayla Clulee
    When the weather turns autumn, there's no better way to celebrate the season than with freshly baked Pumpkin Banana Muffins.
    No ratings yet
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    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Breakfast, Dessert, Snack
    Cuisine American
    Servings 12 muffins
    Calories 333 kcal

    Equipment

    • 1 kitchen scale
    • 1 measuring spoons
    • 1 Measuring cups
    • 1 muffin tin
    • 1 whisk
    • 1 flour sifter
    • 1 Rubber spatula

    Ingredients
     
     

    • 100 g caster sugar
    • 50 g light brown sugar
    • 1 large egg (at room temperature)
    • 60 ml vegetable or sunflower oil
    • 1 teaspoon vanilla bean paste or extract
    • 60 g plain natural yogurt
    • 200 g banana (mashed with a fork)
    • 150 g pumpkin purée (homemade or canned)
    • 225 g self-raising flour (sifted)
    • ½ teaspoon cinnamon powder
    • ¼ teaspoon nutmeg
    • ¼ teaspoon allspice
    • ¼ teaspoon ground ginger
    • ¼ teaspoon salt
    • 100 g dark chocolate chips

    Streusel Topping

    • 60 g plain white flour / all-purpose flour
    • 60 g unsalted butter (melted)
    • 60 g demerara sugar
    • 50 g crushed walnuts
    • ¼ teaspoon cinnamon

    Instructions
     

    Preparing 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 using a silicon spatula. Do not overmix the muffin batter at this point.

    Preparing the Streusel Topping and Baking 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, fill each muffin cup about two-thirds full with the batter.
    • 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.

    Video

    Notes

    • 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 in baking.
    • 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.

    Nutrition

    Calories: 333kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 27mgSodium: 69mgPotassium: 204mgFiber: 2gSugar: 23gVitamin A: 2112IUVitamin C: 2mgCalcium: 53mgIron: 1mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!
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    Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here.

    The kitchen is my happy place and cooking is my therapy.

    More about me →

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