Pumpkin Banana Muffins

My Pumpkin Banana Muffins are soft, moist, and full of fall flavor. They are made with ripe bananas, pumpkin puree, warm spices, dark chocolate chips, and a crunchy walnut streusel topping.

They are easy to make and perfect for using up those spotty bananas sitting on the counter. The banana keeps the muffins sweet and soft, while the pumpkin adds moisture and a lovely color. I also add yogurt to keep the crumb tender, and the streusel gives each muffin a nice little crunch on top.

Jump to:

• Why You'll Love This Recipe
• Ingredients You'll Need
• How to Make Banana and Pumpkin Muffins
• Recipe Tips From the Chef
• Storage
• Variations
• Serving Ideas
• Recipe FAQs
• Related Recipes
• Pumpkin Banana Muffins

These muffins are great for breakfast, lunchboxes, afternoon coffee, or a quick snack when you want something homemade but simple. Just like my Raspberry Muffins with Yogurt and Banana Blueberry Muffins with Yogurt, this is a handy recipe to keep for busy weeks.

Why You'll Love This Recipe

• It uses both banana and pumpkin puree, so the muffins stay moist and soft without needing lots of butter.

• Ripe bananas add natural sweetness, which works well with the mild earthiness of pumpkin.

• Yogurt keeps the texture tender and helps stop the muffins from turning dry.

• The walnut streusel adds crunch, so you get a soft muffin with a crisp topping.

• They are easy to make ahead, and they store well for breakfast, snacks, or packed lunches.

• The recipe is flexible, so you can use canned pumpkin puree, homemade pumpkin puree, pecans instead of walnuts, or leave out the chocolate chips.

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 - Use very ripe bananas with plenty of brown spots. They mash easily, mix into the batter smoothly, and give the muffins better sweetness and moisture. Avoid firm yellow bananas for this recipe because they do not give the same soft texture.

• Pumpkin purée - You can use homemade pumpkin puree or canned pumpkin puree. Canned pumpkin is easy and consistent, but homemade puree works well, too, as long as it is not watery. Do not use pumpkin pie filling, as it already contains sugar and spices.

• Self-raising flour - This gives the muffins their lift. If you only have all-purpose flour, use the same amount and add about 2 teaspoons of baking powder. Sift the flour before adding it to the batter to remove lumps and keep the texture lighter.

• Oil - Use a mild oil such as vegetable oil, sunflower oil, canola oil, or rapeseed oil. Oil keeps muffins softer for longer than butter.

• Sugar - I use a mix of caster sugar and light brown sugar. Caster sugar gives sweetness, while brown sugar adds a little depth and helps with moisture. You can use granulated sugar instead of caster sugar.

• 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 - Use one large egg at room temperature. It helps bind the batter and gives the muffins structure.

• Vanilla paste - This adds a lovely background flavor. I prefer vanilla bean paste or good vanilla extract.

• Plain natural yogurt - It adds moisture and makes the crumb softer. Use plain full-fat or low-fat yogurt, but avoid flavored yogurt.

Ingredients for Streusel

• Demerara sugar - It adds crunch and a light caramel flavor. You can use light brown sugar or granulated sugar instead, but the topping will be slightly softer.

• Walnuts - They add crunch and a nutty flavor. Pecans are a good swap.

• Unsalted butter - Melted butter helps the streusel come together easily and gives it a crumbly texture once baked.

How to Make Banana and Pumpkin Muffins

Prepare the Muffin Batter

Preheat the oven to 350°F 180°C. Line a 12 cup muffin tin with paper liners, or lightly grease the tin with cooking spray.

Mash the ripe bananas with a fork until mostly smooth. A few small lumps are fine, but you do not want large chunks of banana in the batter.

In a large mixing bowl, whisk the caster sugar, light brown sugar, and egg until smooth. You can use a stand mixer, a hand whisk, or a regular mixing bowl and whisk. There is no need to beat the mixture for too long.

Add the oil, vanilla, yogurt, mashed banana, and pumpkin puree. Mix until everything is well combined.

In a separate bowl, mix the self-rising flour, cinnamon, nutmeg, allspice, ground ginger, and salt.

Add the dry ingredients to the wet ingredients. Add the chocolate chips, then fold everything together with a silicone spatula until just combined.

Stop mixing as soon as you no longer see dry flour. Overmixing can make the muffins dense.

Prepare the Streusel Topping

In a small bowl, mix the all-purpose flour, melted butter, demerara sugar, crushed walnuts, and cinnamon. Stir until the mixture looks like coarse crumbs. The streusel should look slightly clumpy, not wet or smooth. If it looks too dry, press it lightly with the back of a spoon to help the butter coat the flour and sugar.

Divide the batter between the prepared muffin cups, filling each one about two-thirds full. An ice cream scoop makes this easier and helps keep the muffins even in size. Sprinkle the walnut streusel evenly over the tops.

Bake for 22 to 25 minutes, or until the muffins are risen and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack. The streusel will firm up more as the muffins cool.

Recipe Tips From the Chef

• Use very ripe bananas with brown spots. They give the muffins better flavor, sweetness, and moisture.

• Do not use pumpkin pie filling. It has added sugar and spices, which can make the muffins too sweet and throw off the flavor.

• Check your homemade pumpkin puree before using it. If it looks watery, place it in a fine sieve for a short while to drain off extra liquid.

• Measure the flour carefully. Too much flour is one of the easiest ways to end up with dry muffins. A kitchen scale gives the best result.

• Sift the flour before adding it to the batter. This helps remove lumps and makes it easier to mix without overworking the batter.

• Do not overmix the batter. Fold only until the flour disappears. A few small lumps are fine.

• Use paper liners for easier storage and cleanup. They also make the muffins easier to pack for lunchboxes or picnics.

• Use melted butter for the streusel. It helps the crumb topping come together quickly and gives it a better texture after baking.

Storage

Store leftover pumpkin banana chocolate chip muffins in an airtight container at room temperature for up to 3 days. Place a piece of paper towel in the container to help absorb extra moisture and keep the streusel from getting too soft.

For longer storage, keep them in the refrigerator for up to 5 days. Bring them to room temperature before serving, or warm them gently for a few seconds in the microwave.

These muffins also freeze well. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer bag or freezer safe container. Freeze for up to 3 months.

To serve, thaw at room temperature or warm briefly in the microwave. The streusel will be softer after freezing, but the muffins will still taste lovely.

Variations

You can leave out the chocolate chips if you prefer a simpler banana pumpkin muffin. The muffins will still be soft and full of flavor from the banana, pumpkin, and spices.

For extra crunch, swap the walnuts for pecans. You can also add a small handful of chopped nuts to the muffin batter as well as the topping.

If you want a stronger spice flavor, use pumpkin pie spice instead of the individual spices. Start with 1 teaspoon, then adjust next time if you prefer more warmth.

You can also add dried cranberries, raisins, or chopped dates. They work nicely with the pumpkin and banana, but keep the amount modest so the batter does not become too heavy.

For mini pumpkin banana muffins, use a mini muffin tin and start checking them around 11 to 13 minutes. The exact timing depends on your oven and the size of the tin.

Serving Ideas

Serve these pumpkin banana muffins with streusel for breakfast with coffee, Turkish Tea - Cay, or a glass of milk. They are also lovely with Greek yogurt and fresh fruit for a simple morning plate.

They make an easy snack for school lunchboxes, work bags, road trips, or after school. Since they already have banana, pumpkin, yogurt, chocolate, and nuts, they feel more interesting than plain muffins without being difficult to make.

You can also serve them as part of a fall brunch with Mediterranean Egg Salad, fruit, Homemade Air Fryer Granola, or other small baked goods such as Gluten-free Pumpkin Chocolate Chip Cookies, Vegan Chocolate Chip Muffins, and Orange Cranberry Muffins. The streusel topping makes them nice enough for guests, but they are still simple everyday muffins.

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! 🙂