These pumpkin banana muffins are the perfect combination between a pumpkin muffin and a banana muffin! They are extra soft and fluffy too. The muffins are sprinkled with a streusel and white sugar before baking, adding that crunchy bakery-style muffin top.
If you have extra pumpkin puree and bananas laying around, this is the recipe for you.
This recipe is super easy, with everything for the muffins getting mixed into one bowl.
These muffins are super soft muffins with a cinnamon banana flavour.
Why this recipe works
Bananas and pumpkin – These make the muffins extra soft. Also the perfect recipe to use up any leftover pumpkin and ripe bananas.
Easy to make – This is such an easy muffin recipe to bake!
Streusel topping – Before baking, the muffins are sprinkled with a streusel. This adds a buttery flavour that really elevates these muffins.
Here are some notes on the ingredients being used in these pumpkin banana muffins. For a full list of ingredients, check out the recipe card below.
- Butter – I always use unsalted. This will be melted.
- Bananas – The browner, the better. Mash it up with a fork. It’s okay if there are chunks.
- Brown sugar – I used dark brown sugar, but light brown sugar works as well.
- Eggs – Make sure these are at room temperature.
- Sour cream – Use a full fat sour cream or greek yogurt. Make sure it is at room temperature.
- Pumpkin puree – Make sure you use pumpkin puree, and not pumpkin pie filling.
Step by step instructions
Step 1 – Make the streusel. In a large bowl, add the flour, brown sugar, white sugar, and butter. Mix well until crumbly and there are small chunks. I like to use my hands for this! Place in fridge while you make the muffins.
Step 2 – Whisk the wet ingredients. In a large bowl, mix the melted butter, brown sugar, white sugar, blotted pumpkin puree, sour cream, mashed banana, vanilla extract, and eggs. Whisk until the batter is fairly smooth and creamy looking.
It’s okay if the batter is a bit chunky because of the bananas!
Step 3 – Add in dry ingredients. Add in flour, baking powder, baking soda, cinnamon, and salt. Using a spatula, gently fold until a soft mixture forms. Do not overmix!
Step 4 – Scoop the batter. Fill 6 muffin liners with the muffin batter. Sprinkle streusel on top and a little bit of white sugar.
Step 5 – Bake the muffins. Bake the muffins at 425°F for 5 minutes. Then, lower the heat to 375°F and bake for 10-12 minutes.
Once done baking, slightly open your oven door to allow the hot air to escape. After 5-10 minutes of this, remove the muffin tray from the oven completely and allow the muffins to cool on your counter. If you just remove the muffins immediately from the oven, they will fall and sink.
Expert Baking Tips
- Use a gram scale for most accurate measurements. Especially for the dry ingredients!
- Use pumpkin puree, and not pumpkin pie filling.
- Blot the pumpkin with a paper towel before adding it into the bowl. To do this, take the measured pumpkin puree and place it on a plate. Then, take 2 pieces of paper towel and gently press it on top of the pumpkin. The paper towel will absorb the liquid. Do this twice. Pumpkin carries a lot of excess liquid which changes the consistency of your batter if not blotted.
- It is incredibly easy to over mix muffin batter. As soon as it is combined and you see no dry flour streaks, stop mixing.
Why do I only bake 6 muffins at a time?
Baking 6 muffins at a time helps give the muffins a better rise.
Do I have to add the streusel?
Yes! It really elevates this recipe and adds a nice buttery muffin top flavour.
Can I substitute the bananas for more pumpkin?
No. You have to use both bananas and pumpkin in this recipe.
Check out these recipes
- Pumpkin Banana Muffins
- Maple Syrup Chocolate Chip Cookies
- Chocolate Caramel Cookies
- Butterscotch Chocolate Chip Cookies
Pumpkin Banana Muffins
For the streusel
For the muffins
- 1/2 cup butter melted and cooled
- 1/4 cup sour cream room temperature
- 3/4 cups pumpkin puree blotted
- 1/3 cup banana mashed (approx 1 medium banana)
- 1/2 cup dark brown sugar
- 1/3 cup white sugar
- 2 eggs room temperature
- 1 tbsp vanilla
- 2 cups all-purpose flour
- 2 tsp cinnamon
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- In a large bowl, mix the flour, light brown and white sugar, and butter in a large bowl. Using your hands or a fork, mix until a crumbly mixture forms and place in fridge as you make the muffin batter. This will be the streusel topping for later.1/4 cup butter, 3/4 all-purpose flour, 1/4 cup dark brown sugar, 1/4 cup white sugar
- In a large mixing bowl, add the pumpkin puree. Then take 2 paper towels and gently press down on the pumpkin, 'blotting' it down and removing some moisture. Do this twice for about 2 minutes.3/4 cups pumpkin puree
- Into that same bowl with the pumpkin, add in the melted butter, sour cream, brown sugar, white sugar, eggs, vanilla, and mashed banana. Using a whisk whisk it until smooth. There may be some chunks from the banana but that is okay.1/2 cup butter, 1/4 cup sour cream, 1/3 cup banana, 1/2 cup dark brown sugar, 2 eggs, 1 tbsp vanilla, 1/3 cup white sugar
- Add in the flour, cinnamon, baking soda, baking powder, and salt. Using a spatula, gently fold until just combined and no dry streaks show. Don't overmix!2 cups all-purpose flour, 2 tsp cinnamon, 1 1/2 tsp baking powder, 1 tsp baking soda, 1/4 tsp salt
- Preheat the oven to 425°F/218℃. Line a 12 muffin pan with 6 muffin liners and bake the muffins 6 at a time. This helps give them a taller rise.
- To avoid a mess, scoop the muffin batter using a cookie scoop. The muffin liner should be completely full.
- Take the streusel and sprinkle a generous amount on top. Then take some white sugar and sprinkle that on top. This will help give the muffins that nice muffin top bakery style crunch.
- Bake the muffins for 5 minutes at 425°F. Then reduce the heat to 375°F and bake for another 11-12 minutes. A toothpick inserted will come out clean.
- Slightly open your oven door to allow the hot air to escape. Leave the muffins like this inside the oven for about 5 minutes and then proceed to remove them from your oven completely and place them on your counter to continue cooling.
- If you remove the muffins from the oven right away, they tend to drop a lot.