Pumpkin banana muffins are a combination of banana bread and pumpkin bread! These are sweet and tender muffins made with whole wheat flour, cinnamon, pumpkin pie spice and chocolate chips
Preheat oven to 350F and line a muffin tin with muffin liners.
Whisk dry ingredients, flour, cinnamon, pumpkin pie spice, baking soda and salt in a medium bowl.
Whisk wet ingredients, pumpkin puree, mashed banana, brown sugar, melted butter, egg and vanilla extract in a large bowl.
Gently fold the dry ingredients into the wet ingredients. Be careful not to over-mix as this will lead to a dense muffin! There should still be some streaks of flour in the batter before you add the chocolate chips.
Fold in the chocolate chips, until combined and no pockets of flour remain. Using a standard-sized ice cream scoop, scoop the batter into the prepared muffin pan.
To make the streusel topping, stir melted butter into flour, sugar and pumpkin pie spice with a fork until the mixture resembles pebbles or bread crumbs. Using your fingers, sprinkle evenly overtop of the muffins.
Bake at 350F for 20-25 minutes or until you can prick a toothpick into the center of a muffin and it comes out clean.
Notes
If you don't want to use chocolate chips, you can leave them out or replace them with something like walnuts, pecans or dried cranberries.
Be careful not to over-mix the batter. The trick I use is to ensure there are still some flour pockets before adding the chocolate chips. When you fold in the chocolate chips, this will remove the flour pockets without any over-mixing.
Did you try this recipe?Leave a comment + rating and let me know what you think!