Banana pumpkin muffins combine the warm flavors of banana and pumpkin to create a moist and flavorful treat. These muffins are perfect for breakfast, snacks, or dessert!
❤️ Why You’ll Love Banana Pumpkin Muffins
Pumpkin season may only be for a short time, but it is always brown banana season in my house. These muffins combine the two and are not only so simple to throw together but are a special and unique way to celebrate the fall!
🍲 Ingredients
Sourdough Discard – Inactive, unfed sourdough starter that has been stored in the fridge or on the counter.
Yogurt – This is in place of butter in a recipe but adds more moisture. This can also be substituted for sour cream.
Bananas – Just like with any banana recipe, the riper the better. The browner the bananas, the more flavorful the muffin will be.
Pumpkin Puree – Organic is best, I am partial to the Trader Joes brand because it’s simple, delicious, and affordable!
Sugar – I prefer brown sugar because it beings more fall flavors, but you can also use granulated sugar.
👩🍳 How to Make Banana Pumpkin Muffins
- Preheat your oven to 425 degrees.
- In a medium sized mixing bowl, whisk together your dry ingredients (flour, salt, cinnamon, baking powder, baking soda) and set aside.
- In a large mixing bowl, smash your rip bananas. Add the eggs, yogurt, sourdough discard, brown sugar, and pumpkin puree. Mix everything together until there are no streaks.
- Add your dry ingredients to the wet ingredients and whisk until combined.
- OPTIONAL: let your batter rest for 15 minutes.
- Using a cookie scoop, scoop 2 dollops of batter into a well-greased (or parchment lined) muffin tin. If you don’t have a cookie scoop, use 1/4 cup measuring cup.
Crumble Topping
- In a small saucepan, melt your butter. Add flour, brown sugar, salt, and cinnamon and mix until a crumbly mixture is achieved.
- Evenly top the muffins with your crumble topping.
- Bake at 425 for 25 – 28 minutes until the middle passes the toothpick test.
- Let cool for 5 minutes before removing from the muffin tin, enjoy warm!
🪄 Tips and Tricks
- Letting the batter rest for 15 minutes relaxes the gluten and makes a fluffier muffin. If you can, don’t skip this step.
- You can substitute some of the granulated sugar with maple syrup or honey for a different flavor profile, adjusting the wet ingredients accordingly.
- For extra flavor, consider adding a pinch of cloves or allspice
- If you’re using nuts, chocolate chips, or dried fruits, fold them into the batter after adding the wet and dry ingredients together.
- Using parchment paper muffin liners will help keep the muffins from sticking during the baking process.
🗒 Variations
There is never a shortage of bananas in my house, usually I buy and expect them to go brown just to make these delicious banana treats!
- Cinnamon Roll Banana Muffins – Acts Of Sourdough
- Sourdough Discard Banana Bread – Acts Of Sourdough
- Banana Oat Mini Muffins – Acts Of Sourdough
- Sourdough Discard Banana Muffins – Acts Of Sourdough
- Blueberry + Banana Bundt Cake – Acts Of Sourdough
🗒 Substitutions
For extra flavor, consider adding a pinch of cloves or allspice.
- Yogurt – Sour Cream
- Brown Sugar – Granulated Sugar
🗒 Best served with
- Fall brunch spread
- Afterschool snack plate
- Autumn desserts/ snacks
- Serve with Spreads: Cream cheese, butter, or a pumpkin spice spread can pair wonderfully with these muffins.
- Warm Them Up: Gently warming muffins in the microwave or briefly in the oven before serving can enhance their flavor and texture.
👝 How to Store Leftovers
Cool Completely: Allow muffins to cool completely on a wire rack before storing to prevent sogginess.
Storage: Store muffins in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week. You can freeze them by placing them in a freezer-safe container for up to 3 months
🤔 Common Questions
If you only have active sourdough starter, stir it down to release the air bubbles before adding it to the recipe! But if you don’t have sourdough at all, use 1/2 cup of milk + 1/4 cup of flour as a substitution.
Banana Pumpkin Muffins
Equipment
- Cookie Scoop
Ingredients
- 2 cups all-purpose flour
- 1 tbs baking powder
- ½ tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- ½ cup yogurt
- 2 eggs
- ½ cup pumpkin puree
- ½ cup sourdough discard
- 1 cup brown sugar
- 3 large, ripe bananas
Crumble Topping
- 4 tbs melted butter
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ tsp salt
- ½ tsp cinnamon
Instructions
- Preheat your oven to 425 degrees.
- In a medium sized mixing bowl, whisk together your dry ingredients (flour, salt, cinnamon, baking powder, baking soda) and set aside.
- In a large mixing bowl, smash your rip bananas. Add the eggs, yogurt, sourdough discard, brown sugar, and pumpkin puree. Mix everything together until there are no streaks.
- Add your dry ingredients to the wet ingredients and whisk until combined.
- OPTIONAL: let your batter rest for 15 minutes.
- Using a cookie scoop, scoop 2 dollops of batter into a well-greased (or parchment lined) muffin tin. If you don't have a cookie scoop, use 1/4 cup measuring cup.
Crumble Topping
- In a small saucepan, melt your butter. Add flour, brown sugar, salt, and cinnamon and mix until a crumbly mixture is achieved.
- Evenly top the muffins with your crumble topping.
- Bake at 425 for 25 – 28 minutes until the middle passes the toothpick test.
- Let cool for 5 minutes before removing from the muffin tin, enjoy warm!
How many eggs does the recipe call for?
The recipe doesn’t say how many eggs to add it just says add eggs. I guessed 2? I hope they turn out!
Yes! 2 <3 thank you for letting me know, I just fixed it!
This was an easy and fun recipe to make with my toddler today. The taste is nice but they are a little too sweet for me. If you plan to pair them with a cup of coffee or tea, it would probably balance the sweetness. Otherwise, next time I will probably reduce the sugar a bit or do less crumble topping on each muffin.
Love the taste! I used regular muffin liners and mind stuck to the bottom taking half the muffin with it 🙁 I will be making again and greasing the pan instead! So yummy!
I’m glad you liked them! <3