Description

These ultra-moist pumpkin banana muffins combine two favorite fall flavors with melty chocolate chips and an optional cinnamon streusel topping. Made with simple ingredients, they’re perfect for breakfast, snacking, or using up ripe bananas.

Ingredients

Scale

Wet Ingredients:

- ¾ cup pumpkin purée (canned or homemade, well-drained)

- 1 cup mashed ripe bananas (about 2–3 bananas)

- 2 large eggs

- ⅓ cup unsalted butter, melted and cooled

- 1 tsp vanilla extract

- ½ tsp salt

- ¾ cup granulated sugar

- 1 tsp ground cinnamon

Dry Ingredients:

- 2 cups all-purpose flour

- 1 tsp baking powder

- ½ tsp baking soda

Mix-ins:

- ¾ cup chocolate chips (semi-sweet, milk, or dark)

Streusel Topping (optional but recommended!):

- ¼ cup flour

- 2 tbsp sugar

- ½ tsp cinnamon

- 2 tbsp melted butter

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Instructions

1. Preheat your oven to 350°F and line that muffin tin. Don’t skip the liners – learned that lesson the hard way when muffins stuck everywhere.

1. Mix wet stuff first: Whisk bananas, pumpkin, sugar, cinnamon, eggs, vanilla, salt, and cooled butter in your big bowl. Should look smooth and smell amazing.

1. Add flour mixture: Fold in flour, baking powder, and baking soda gently. Stop when you barely see flour streaks – overmixing makes tough muffins.

1. Chocolate chips go in: Fold these in quickly. I always save a few extra to sprinkle on top because my kids judge muffins by chocolate chip visibility.

1. Fill those cups: Fill almost to the top – these babies rise nicely and you want those bakery-style dome tops.

1. Make streusel if you’re fancy: Mix flour, sugar, cinnamon, and butter with a fork. Sprinkle on each muffin and press down lightly.

1. Bake 18-20 minutes: Toothpick should come out mostly clean. A few crumbs are fine – completely clean means they’re overdone.

1. Cool in pan first: Wait 10 minutes before moving to wire rack. I know it’s torture but warm muffins fall apart easily.

Notes

Canned pumpkin puree is easier than making your own. Just check the label – you want pure pumpkin, not pie filling with all the spices already added.

Those bananas need to be really ripe. Like embarrassingly ripe. If they’re still yellow, wait a few more days. The brown spots are where the magic happens.

When my streusel gets too wet, I add more flour. Too dry, I add more melted butter. It’s not rocket science – just needs to clump together.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 285 per muffin
Sugar: 18g
Sodium: 195mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 5g
Cholesterol: 45mg