Pumpkin Banana Muffins

5 from 5 votes

These pumpkin banana bread muffins are the perfect combination of pumpkin muffins and banana muffins. They are super soft muffins that can be made by hand. They are topped with a pumpkin spice streusel.

Prep Time15

Cook Time18

Total Time33

Servings: muffins

Calories: 303kcal

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

US Customary - Metric

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.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the muffins.

High altitude baking- Add an extra 2 tablespoon of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition