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–+ servings

Pumpkin Banana Muffins

Ania
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.
3.67 from 3 votes

Ingredients
 
 

For the streusel

For the muffins

Instructions
 

  • 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.
  • Enjoy!