These pumpkin banana muffins are super soft and moist muffins. The muffins combine both overripe bananas and pumpkin puree into one muffin! They are also topped with a pumpkin spice streusel to give them a great crunch!
These pumpkin banana muffins are perfect if you have both a can of pumpkin puree and 1 overripe banana! They taste like cinnamon pumpkin muffins with light banana flavor.
The best part about these muffins is the streusel on top. I was debating on if I wanted to add chocolate chips to these muffins or do a streusel. Since these are so soft, the streusel on top is perfect.
For more muffin recipes, try Oreo Muffins, Nutella Banana Muffins, and Chocolate Pumpkin Muffins.
Jump to:
Why This Recipe Works
- Pumpkin muffins- These pumpkin muffins are great using a fresh can of pumpkin puree or if you have leftover pumpkin puree. They are also full of cinnamon and pumpkin spice.
- Banana muffins- This recipe use only 1 overripe banana!
- Pumpkin pie spice streusel- The streusel is made in one bowl.
- Easy to make- No mixer is required, so kids can help make these!
Ingredient Notes
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- Melt the butter and make sure it is cooled to room temperature before using. The butter in the streusel doesn't need to be cooled.
- Sour cream- Use full fat sour cream or greek yogurt. Pull this out 2 hours before baking.
- Pumpkin puree- The best puree to be is Libby's pumpkin puree. It does need to be blotted with paper towels to get rid of excess moisture.
- Ripe banana- Use 1 banana that has brown spots.
- Brown sugar- I used light brown sugar.
- Eggs- Pull the large eggs out 2 hours before using.
Step By Step Instructions
Here is how to make and bake these muffins. You don't need an electric mixer for this recipe. You will need 3 bowls, whisk, rubber spatula, cookie scoop, 12-cup muffin pan, and muffin liners.
Line the muffin pan in every other hole with the muffin liners. There should be 6 liners per muffin tin. (Use 2 muffin pans or just bake one batch at a time.) This helps to give the muffins a better rise.
STEP 1: Make the streusel. In a small bowl, mix the all-purpose flour, brown sugar, pumpkin pie spice, and melted butter and mix with a fork.
Chill in the fridge while you make the muffin batter.
STEP 2: Mix the dry ingredients. In a medium bowl, mix the flour, baking powder, baking soda, cinnamon, salt, and pumpkin spice.
STEP 3: Mix the wet ingredients. In a large bowl, mix the melted butter, sour cream, canned pumpkin puree, mashed banana, brown sugar, white sugar, vanilla extract, and eggs. Use a whisk to mix until the batter is smooth.
STEP 4: Mix the batter. Next, add the flour mixture and whisk until just combined. Make sure to not over mix the batter.
STEP 5: Scoop the batter. Fill the muffin liners with the muffin batter. Top with a sprinkle of streusel and white sugar.
STEP 6: Bake. Bake the muffins at 425F for 5 minutes. Then, lower the heat to 375F and bake for 10-12 minutes.
Cool the muffins completely on a cooling rack.
Expert Baking Tips
- Flour- Make sure the flour is spooned and leveled. If you stick the measuring cup into the flour, it will compact it. Compacted flour will dry out the muffins.
- Bake 6 muffins at a time, to get a bigger rise. A bigger rise also gives them a better texture.
- It is incredibly easy to over mix muffin batter. As soon as it is combined, stop mixing.
- Make sure to blot the pumpkin puree before using.
FAQ
Make sure that the dairy ingredients are at room temperature before using. Also, the sour cream, mashed banana, and pumpkin puree will help the muffins be very fluffy.
Yes you can!
I don't recommend that because homemade pumpkin puree is more watery and the goal is to reduce the extra moisture from the puree. Canned is best for this recipe.
Storing and Freezing
Store these easy pumpkin banana muffins in the fridge in an airtight container. Store up to 5 days.
Freezing
The banana pumpkin muffins can be frozen. Wrap in plastic wrap and store in an airtight container and freeze up to 30 days.
Thaw for 1-2 hours before eating.
Other Muffin Recipes To Try
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
📖 Recipe
Pumpkin Banana Muffins
Ingredients
Pumpkin Spice Streusel
- ½ cup All-purpose flour
- ½ cup Brown sugar packed light or dark
- 1 teaspoon Pumpkin pie spice
- ¼ cup Unsalted butter melted
Pumpkin Banana Muffins
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 2 teaspoon Baking powder
- ½ teaspoon Salt
- 2 teaspoon Ground cinnamon
- 1 teaspoon Pumpkin pie spice
- ½ cup Unsalted butter melted and cooled
- ¼ cup Sour cream room temperature
- ¾ cup Pumpkin puree blotted
- ¼ cup Banana 1 medium banana mashed
- ½ cup Brown sugar packed light or dark
- ¼ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 2 Large eggs room temperature
Instructions
Pumpkin Spice Streusel
- In a small bowl, mix the flour, brown sugar, and pumpkin pie spice. Pour in the melted butter and use a fork to mix until combined.½ cup All-purpose flour, ½ cup Brown sugar, 1 teaspoon Pumpkin pie spice, ¼ cup Unsalted butter
- Place in the fridge while you make the muffin batter.
Pumpkin Banana Muffins
- In a large bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Let aside.2 cups All-purpose flour, 1 teaspoon Baking soda, 2 teaspoon Baking powder, ½ teaspoon Salt, 2 teaspoon Ground cinnamon, 1 teaspoon Pumpkin pie spice
- In a bowl, line it with 2 paper towels and add the pumpkin puree. Cover it with the paper towels and let the towels soak in the moisture. Let sit for 1-2 minutes. Do this twice to get rid of the moisture. Mash a ripe banana on a plate using a fork or a potato masher.¾ cup Pumpkin puree, ¼ cup Banana
- In a medium bowl, mix the melted butter (make sure it is cooled to room temperature before using), sour cream, pumpkin puree, mashed banana, brown sugar, sugar, vanilla, and eggs. Use a whisk to mix it together.½ cup Unsalted butter, ¼ cup Sour cream, ½ cup Brown sugar, ¼ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 2 Large eggs
- Pour the wet ingredients into the dry ingredients. Mix until just combined. Make sure to not over mix!
- Preheat the oven to 425°F. Line a 12 cup muffin pan with 6 muffin liners. Separate them through out the pan. This helps to get them a taller rise.
- Scoop the muffin batter using a cookie scoop. The muffin liner should be completely full.
- Take the streusel out of the fridge. Use your hands to break up the clumps. Sprinkle a good heaping on top of muffins.
- Bake for 5 minutes at 425°F. Reduce the heat to 375°F and bake for 11-13 minutes. Bake until a toothpick inserted comes out clean.
- Let the muffins sit in the hot pan for 10 minutes before transferring to a cooling rack.
Leave a Reply