Sourdough Pumpkin Banana Muffins
These Sourdough Pumpkin Banana Muffins are soft, moist, and topped with buttery cinnamon streusel for the ultimate fall bake.
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.
Notes
I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
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!
Nutrition
Calories: 267kcalCarbohydrates: 39gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 43mgSodium: 256mgPotassium: 45mgFiber: 1gSugar: 20gVitamin A: 182IUVitamin C: 0.1mgCalcium: 39mgIron: 1mg
Tried this recipe?Let us know how it was!