These Pumpkin Banana Chocolate Chip Muffins combine all the Fall flavors with a classic banana muffin! Moist, fluffy, warm-spiced, and perfect for breakfast, snacks, or anytime of the day!
With Fall upon us, it is officially pumpkin season! If you’re like me and almost always have over ripe bananas on hand, why not use them up by making these muffins with a Fall twist! Using only one bowl, these muffins are oven ready in under 10 minutes and definitely a family favorite! Be sure to try my Libby’s Pumpkin Bread and Banana Cream Cheese Muffins for more great recipe options!
Why You’ll Love These Pumpkin Banana Muffins
- Uses Simple Ingredients– in fact, you may already have the ingredients on hand in your pantry
- Only One Bowl Needed– clean-up is a breeze since you only use one bowl to make these pumpkin chocolate chip banana muffins
- Can be made with or without chocolate chips– the choice is yours on how sweet you want these muffins
- Easy to make into Pumpkin Banana Bread– don’t want muffins? No problem, make this recipe in quick bread
- Freezes perfectly– make a double batch and freeze half for later! They freeze and reheat easily
Ingredients Needed to make Pumpkin Banana Chocolate Chip Muffins
See printable recipe card below for exact ingredient amounts and step by step directions.
- Flour– I use all-purpose flour in this recipe, however, if you want the muffins a bit healthier, feel free to use whole wheat flour at a 1:1 ratio
- Baking Powder/Baking Soda/Salt– ensure yours is fresh as this is what gives the muffins their fluffy texture and lift
- Ground Cinnamon– this brings all the classic Fall taste to these muffins
- Sugar– white granulated sugar, feel free to decrease by up to 1/4 cup to cut back on sweetness
- Vegetable Oil– you can also use canola oil depending on what you have on hand
- Vanilla Extract– pure is best versus imitation
- Eggs– large, at room temperature so they combine into the muffin batter easily
- Pumpkin– ensure its pumpkin puree and not pumpkin pie filling. I use Libby’s canned pumpkin
- Bananas– mash bananas, about 2 medium, over ripe
- Chocolate Chips– I use regular semi-sweet, however, mini chocolate chips or any other flavor works great too
- Pumpkin Seeds– you can sprinkle some on top of the muffins just before placing pan into oven.
- Brown Sugar– sprinkle some on top of each muffin cup for an added sweetness.
- Pumpkin Pie Spice– if you want to increase the Fall flavor of these muffins, you can add about 1 teaspoon to the batter. Ground Nutmeg, Ginger, and Ground Cloves work great too.
- Chopped Nuts– about 1/2 cup pecans, walnuts, almonds, or nut of your choosing mixed into the batter is a great crunchy addition.
- Raisins– this is a great way to get a bit of healthy fiber into these muffins.
How to make Pumpkin Banana Chocolate Chip Muffins
- Preheat oven to 350 degrees and line a muffin tin with paper liners, cooking spray, or silicone muffin cups.
- In a large bowl, combine dry ingredients (the flour, baking powder, baking soda salt, cinnamon, and sugar).
- Fold in the oil, vanilla, eggs, pumpkin, and bananas. Stir until just combined.
- If adding chocolate chips, add about 1 1/2 cups into the batter saving about 1/2 cup for the top of the muffins.
- Fill each muffin cup with batter until it is about 3/4 full. Sprinkle additional chocolate chips on top of each muffin cup and place muffin tray into preheated oven.
- Bake for about 25-20 minutes, or until a toothpick comes out clean when inserted into center of muffin.
- Remove muffin pan from oven and allow to cool for about 10 minutes before serving! Enjoy!
- Be sure not to overbake these muffins. Use a toothpick to check if they are done. They will get dry and dense if over baked.
- Don’t worry if you have clumps of bananas in the batter once combined. This will settle into the muffin and be a great addition to the muffins.
- Use overripe bananas for the best results. You want to use spotty bananas that are starting to brown. Ripe bananas have more sweetness, and they are also easier to mash.
- Ensure the muffin cavities are fully greased to avoid sticking.
How to store your Pumpkin Banana Muffins
- Refrigerator- once fully cooled, store in an airtight container for up to 5 days.
- Room Temperature– once cooled, place muffins in an airtight container for up to 3 days.
- Freezer- allow muffins to fully cool before storing in a freezer safe container or bag up to 3 months.
- Reheating- if frozen, allow them to thaw first. You can reheat in the oven at 300 degrees for about 5 minutes or you can reheat in the microwave using 30 second increments until desired temperature is reached. If reheating, we love to spread some butter on top, so it melts into the muffins and makes a great addition.
Frequently Asked Questions
Do these banana pumpkin chocolate chip muffins need to be refrigerated?
Nope! If you are eating them soon, keep them in an airtight container at room temperature and enjoy any time of the day.
How do you get the muffins to rise evenly and hold their shape?
Due to the full teaspoon of both baking soda and baking powder, these muffins get tall and perfectly round on their own. Just make sure your ingredients are fresh!
How do I make Banana Pumpkin Chocolate Chip Bread?
You will make the recipe as written, however, instead of using a muffin pan, you’ll grease one large loaf pan or about 4 mini loaf pans. The temperature stays the same, just increase the baking time by about 10 minutes (if mini loaves), or 20-30 minutes (if large loaf).
Do I need to include the chocolate chips?
Nope! Chocolate chips are a favorite in my house, but if you don’t want them included, simply omit. The muffins are just as tasty with or without.
More Recipes to try
Copycat Starbucks Cream Cheese Pumpkin Muffins – perfectly spiced, moist, and have a sweet cream cheese filling inside.
Cinnamon Crumble Banana Bread– a delicious and moist homemade banana bread that is topped off with a cinnamon crumble for the ultimate treat.
Pumpkin Bars with Cream Cheese Frosting– super soft and moist and when spread with a thick layer of tangy cream cheese frosting, They’re positively irresistible.
Incredible Banana Coffee Cake– perfect for breakfast, brunch, as an afternoon snack or dessert!
Pumpkin Spice Monkey Bread– made using refrigerated cinnamon rolls, sugars, pumpkin pie spice, and butter! Ready for the oven in under 10 minutes, this classic Fall recipe takes original Monkey Bread to the next level!
Pumpkin Banana Chocolate Chip Muffins are a delightful treat that combines the rich flavors of pumpkin and banana with the indulgence of chocolate chips. These moist and flavorful muffins make for a perfect breakfast or snack option, pleasing both kids and adults alike. Whether you’re a fan of fall-inspired treats or simply looking to satisfy your sweet tooth, these muffins are sure to impress. So why not try baking a batch today and indulge in the irresistible combination of flavors that will leave you craving for more?
Pumpkin Banana Chocolate Chip Muffins
- 1 1/2 cups flour *all purpose
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 teaspoon cinnamon
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 eggs
- 3/4 cup pumpkin puree
- 1 cup bananas *mashed, about 2 medium
- 2 cups chocolate chips *optional
- Preheat oven to 3550 degrees F and line a muffin pan with liners or grease.
- In a medium mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and sugar.
- Add in the vegetable oil, vanilla, eggs, pumpkin, and banana stirring until just combined.
- Fold in about 1 1/2 cups chocolate chips.
- Fill each greased muffin cup about 3/4 full.
- Sprinkle remaining chocolate chips on top of each muffin cup and place tray into preheated oven.
- Bake for about 25-30 minutes, or until toothpick comes out clean when inserted in center of muffin.
- Remove from oven and allow to cool for about 10 minutes before enjoying!