Pumpkin Banana Chocolate Chip Muffins

4.80 from 5 votes

Pumpkin Banana Chocolate Chip Muffins

These Pumpkin Banana Chocolate Chip Muffins combine ripe bananas, pumpkin puree, warm cinnamon, and chocolate chips into soft, fluffy muffins perfect for Fall baking.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 190kcal

Author: Kristin Hayes

Equipment

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
3 teaspoon ground cinnamon
¾ cup granulated sugar
⅓ cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
¾ cup pumpkin puree
1 cup mashed ripe banana about 2 medium bananas
2 cups semi-sweet chocolate chips divided

Instructions

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.
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.
Fold in about 1 ½ cups of the chocolate chips.
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.
Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and allow the muffins to cool for about 10 minutes before serving.

Notes

Use ripe or overripe bananas for the best banana flavor and sweetness.
Be sure to use pumpkin puree, not pumpkin pie filling.
Avoid overmixing the batter, as this can make the muffins dense.
Store cooled muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition