These Sourdough Pumpkin Banana Muffins are the perfect way to use up leftover sourdough discard while packing in cozy fall flavors. The combination of pumpkin purée and ripe banana creates an irresistibly moist, soft crumb, while the buttery cinnamon streusel topping adds just the right amount of sweet crunch. They bake up with tall, bakery-style domes, making them as beautiful as they are delicious.
This recipe comes together quickly with simple pantry staples and is ideal for using up that last bit of pumpkin purée or a banana or two on the counter. Whether you’re baking for a cozy weekend breakfast, a bake sale, or to enjoy with your afternoon coffee, these muffins will be a seasonal favorite.
These muffins are at their peak in the fall, when pumpkin spice flavors are everywhere and the cooler weather calls for warm, comforting bakes. They’re perfect for Thanksgiving breakfast or as a grab-and-go option during busy holiday prep.
You can also enjoy them for cozy weekend brunches, after-school snacks, or even as a thoughtful homemade gift for neighbors and friends during the autumn season.
If you loved these Sourdough Pumpkin Banana Muffins, you might also enjoy my Sourdough Apple Muffins, Sourdough Pumpkin Cream Cheese Muffins, or Sourdough Banana Bread Muffins. They all share that same soft, tender texture with warm spices and seasonal charm.
Jump to:
Ingredients
For the muffins
- all-purpose flour
- baking powder
- baking soda
- salt
- pumpkin pie spice
- pumpkin purée
- mashed ripe bananas
- unsalted butter, melted
- brown sugar, packed
- sourdough discard, unfed
- large egg, room temperature
- pure vanilla extract
- milk
For the cinnamon streusel
- granulated sugar
- all-purpose flour
- cinnamon
- unsalted butter, melted
See recipe card for quantities.
Four-Step Overview
Disclaimer: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Step 1: Make Streusel: Mix sugar, flour, cinnamon, and melted butter until crumbly.
Step 2: Make Batter: Whisk pumpkin, bananas, butter, sugar, egg, vanilla, and milk; fold in dry ingredients.
Step 3: Assemble: Fill muffin cups almost to the top and sprinkle with streusel.
Step 4: Bake: Bake 5 minutes at 425°F, then 14–16 minutes at 350°F, until a toothpick comes out clean.
Weigh your ingredients! Using a kitchen scale ensures your measurements are accurate, which is key for getting consistent results in baking. It takes the guesswork out of measuring and helps your recipes turn out exactly as intended every time.
Substitutions
- Pumpkin pie spice: Use a mix of cinnamon, nutmeg, ginger, and cloves if you don’t have pumpkin pie spice on hand.
- Butter: Swap with an equal amount of neutral oil for a dairy-free option.
- Milk: Use nondairy milk, such as almond or oat milk, for a dairy-free version.
- Banana: If you’re short on ripe bananas, add extra pumpkin puree to make up the difference.
Variations
- Add nuts: Stir in ½ cup chopped walnuts or pecans for crunch.
- Add chocolate chips: Mix in 100g of mini or regular chocolate chips for extra sweetness.
- Mini muffins: Bake in a mini muffin tin for 10–12 minutes at 350°F.
- Extra streusel: Double the streusel recipe for an even thicker, crunchier topping.
Equipment
- Kitchen scale
- Mixing bowls
- Measuring cups and spoons
- 12-cup muffin pan
- Whisk
- Rubber spatula
- Cooling rack
Storage
These muffins can be stored at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months.
If freezing, wrap each muffin individually in plastic wrap before placing them in a freezer bag. Thaw in the refrigerator before moving to room temperature (to minimize sogginess from condensation) or warm briefly in the microwave before serving.
Note: no matter how you store these, the streusel will soften after 1 day.
Audrey's Tip
Filling the muffin cups nearly to the top and starting with a blast of heat at 425°F helps the muffins rise tall with gorgeous bakery-style domes. Don’t open the oven when lowering the temperature—keep that heat trapped for the best lift!
Related
Looking for other muffin recipes like this? Try these:
Sourdough Pumpkin Banana Muffins
Equipment
- Kitchen Scale
- Mixing bowls
- Measuring cups and spoons
- 12-cup muffin pan
- Whisk
- Rubber spatula
- Cooling rack
Ingredients
For the muffins
- 180 g all-purpose flour 1 ½ cups
- 4 g baking powder 1 teaspoon
- 5 g baking soda 1 teaspoon
- 3 g salt ½ teaspoon
- 3 g pumpkin pie spice 1 ½ teaspoons
- 240 g pumpkin purée 1 cup
- 125 g mashed ripe bananas ½ cup, about 1–2 medium bananas
- 85 g unsalted butter melted (6 tablespoons)
- 135 g brown sugar packed (⅔ cup)
- 100 g sourdough discard ⅓ cup
- 50 g large egg room temperature (1 egg)
- 5 g pure vanilla extract 1 teaspoon
- 30 g milk 2 tablespoons
For the cinnamon streusel
- 100 g granulated sugar ½ cup
- 60 g all-purpose flour ½ cup
- 1 g cinnamon ½ teaspoon
- 57 g melted butter 4 tablespoons
Instructions
Make the Cinnamon Streusel
- Combine dry ingredients: In a small bowl, stir together the sugar, flour, and cinnamon.
- Add butter: Pour in the melted butter and mix with a fork until crumbly. Set aside while you prepare the muffin batter.
Make the Muffins
- Prep the oven: Preheat to 425°F (220°C) and line a 12-cup muffin pan with paper liners or lightly grease it.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Make the batter: In a large bowl, whisk together pumpkin puree, mashed bananas, melted butter, sourdough discard, brown sugar, egg, vanilla, and milk until smooth and well combined.
- Combine: Add the dry ingredients to the wet ingredients and gently fold until just combined—don’t overmix.
- Assemble: Divide the batter evenly among the muffin cups, filling each almost to the top for bakery-style domes. Sprinkle the cinnamon streusel generously over the tops.
- Bake (two temperatures): Bake at 425°F for 5 minutes, then (without opening the oven) reduce the temperature to 350°F (175°C) and bake for an additional 14–16 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Leave a Reply