Pumpkin Banana Chocolate Chip Muffins

These Pumpkin Banana Chocolate Chip Muffins combine pumpkin, ripe bananas, warm spices, and chocolate chips into a moist and fluffy muffin! They're perfect for breakfast, snacks, or a sweet Fall treat!

If you're like me and almost always have overripe bananas on hand, this recipe is a great way to use them up! These muffins come together in just one bowl and are oven-ready in under 10 minutes, making them a favorite in my house during pumpkin season. For more Fall baking favorites, try my Libby's Pumpkin Bread or Banana Cream Cheese Muffins next!

Quick Look: Pumpkin Banana Chocolate Chip Muffins

Soft and fluffy pumpkin banana muffins made with ripe bananas, pumpkin puree, warm cinnamon, and plenty of chocolate chips. The batter comes together in one bowl and is ready for the oven in about 10 minutes.

• Prep Time: 10 minutes
• Bake Time: 25-30 minutes
• Total Time: 35-40 minutes
• Servings: 18 muffins
• Flavor: Pumpkin, banana, cinnamon, and chocolate
• Perfect For: Breakfast, snacks, Fall baking, and freezing for later
• Main Ingredients: Pumpkin puree, ripe bananas, cinnamon, and chocolate chips

Add me as a trusted Google source.

Ingredient Notes

See printable recipe card below for exact ingredient amounts and step-by-step directions.

• Flour: I use all-purpose flour, but whole wheat flour can be used at a 1:1 ratio if preferred.
• Pumpkin: Be sure to use pumpkin puree, not pumpkin pie filling. I typically use Libby's canned pumpkin.
• Bananas: Use ripe or overripe bananas for the best flavor and natural sweetness. You'll need about 2 medium bananas, mashed.
• Chocolate Chips: I use semi-sweet chocolate chips, but mini chocolate chips or another variety work too.
• Cinnamon: Adds the warm-spiced flavor to these pumpkin banana muffins. For even more pumpkin spice flavor, see the variations below.

Variations

• Pumpkin Pie Spice: For even more pumpkin spice flavor, add about 1 teaspoon of pumpkin pie spice to the batter. You can also add a pinch of nutmeg, ginger, or cloves.
• Chopped Nuts: Fold about ½ cup chopped pecans or walnuts into the batter for a little crunch.
• Pumpkin Seeds: Sprinkle pumpkin seeds over the tops just before baking for an easy Fall addition.

How to make Pumpkin Banana Chocolate Chip Muffins

Step 1. Preheat oven to 350°F and line a muffin pan with muffin liners or lightly grease. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and sugar.

Step 2. Add the vegetable oil, vanilla extract, eggs, pumpkin puree, and mashed banana. Stir until the wet ingredients are just combined with the dry ingredients, being careful not to overmix the batter.

Step 3. Fold in about 1 ½ cups of the chocolate chips.

Step 4. Fill each muffin cup about ¾ full with batter. Sprinkle the remaining chocolate chips over the tops, then place the muffin pan in the preheated oven.

Step 5. Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 6. Remove from the oven and allow the muffins to cool for about 10 minutes before serving.

Expert Tips

• Use ripe bananas: The riper the bananas, the more sweetness and banana flavor they'll add to the muffins. If you have extra ripe bananas to use up, try my Cinnamon Crumble Banana Bread next.
• Don't overmix: Stir the batter just until everything is combined. Overmixing can result in dense muffins instead of soft and fluffy ones.
• Check for doneness: Baking times can vary slightly by oven, so use a toothpick to check the center before removing the muffins.
• Measure the banana: For the best texture and moisture, use about 1 cup of mashed banana rather than relying only on the number of bananas.

Storage & Freezing

• Room Temperature: Store cooled muffins in an airtight container at room temperature for up to 3 days.
• Refrigerator: For longer storage, keep the muffins in an airtight container in the fridge for up to 5 days.
• Freezer: Place cooled muffins in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave before serving. My Pumpkin Chocolate Chip Muffins are another great freezer-friendly option for Fall baking.

Pumpkin Banana Chocolate Chip Muffins FAQs

More Muffin Recipes You’ll Love

Tried this recipe? Leave a ⭐⭐⭐⭐⭐ rating and let me know what you think in the comments! You can also follow me on Pinterest for even more easy, family-friendly recipes.