Pumpkin Banana Muffins

5 from 1 vote

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.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Halal, Vegetarian

Servings: muffins

Calories: 353kcal

Author: Ayla Clulee

Ingredients

½ cup caster sugar (100 grams)
¼ cup light brown sugar (50 grams)
1 large egg (at room temperature)
¼ cup vegetable or sunflower oil (60 ml)
1 teaspoon vanilla bean paste or extract
¼ cup plain natural yogurt (60 g / 2 oz)
1 cup mashed banana (200 g / 7 oz)
⅔ cup pumpkin purée, homemade or canned (150 g / 5.3 oz)
1 ⅞ cup self-raising flour, sifted (225 g / 8 oz)
½ teaspoon cinnamon powder
¼ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon ground ginger
¼ teaspoon salt
⅔ cup dark chocolate chips (100 g / 3.5 oz)

Streusel Topping

½ cup plain white flour / all-purpose flour (60 g / 2 oz)
4 tablespoon unsalted butter, melted (½ stick / 60 g / 2 oz)
⅓ cup demerara sugar (60 g / 2 oz)
½ cup crushed walnuts (50 g / 1.8 oz)
¼ teaspoon cinnamon

US Customary - Metric

Instructions

Prepare the Muffin Batter

Preheat the oven to 350°F 180°C. Line a 12-cup muffin tin with paper liners, or lightly grease it with cooking spray.
Mash the bananas with a fork until mostly smooth.
In a large mixing bowl, whisk the caster sugar, light brown sugar, and egg until smooth.
Add the oil, vanilla, yogurt, mashed banana, and pumpkin puree. Mix until 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, then add the chocolate chips. Fold gently with a silicone spatula until just combined. Do not overmix.

Prepare the Streusel and Bake

In a small bowl, mix the all purpose flour, melted butter, demerara sugar, crushed walnuts, and cinnamon until the mixture looks like coarse crumbs.
Divide the muffin batter between the prepared muffin cups, filling each one about two thirds full.
Sprinkle the streusel topping evenly over each muffin.
Bake for 22 to 25 minutes, or until 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 to cool completely.

Video

Notes

Use ripe, spotty bananas for the best sweetness and texture.
Do not use pumpkin pie filling. Use plain pumpkin puree only.
If using homemade pumpkin puree, make sure it is thick and not watery.
Measure the flour with a kitchen scale for the best result.
Sift the flour before adding it to the batter.
Mix the batter only until combined. Overmixing can make the muffins dense.
Use paper muffin liners for easier cleanup and storage.
Let the muffins cool fully before storing so the streusel does not turn soggy.

Nutrition