Description
These pumpkin banana muffins with melty chocolate chips are what fall dreams are made of, and they’re ready in just 30 minutes. No fancy equipment needed.
Ingredients
Scale
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- 2 medium ripe bananas, mashed (about 3/4 cup)
- 2 large eggs, at room temperature
- 1/2 cup (120ml) vegetable oil or melted coconut oil
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup (175g) semi-sweet chocolate chips, plus extra for topping
- 1/2 cup (60g) chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, mash bananas, then add pumpkin puree, eggs, oil, both sugars, and vanilla. Whisk until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Gently fold dry ingredients into wet ingredients just until combined. Do not overmix.
- Reserve 2 tablespoons of chocolate chips, then fold remaining chips and nuts (if using) into the batter.
- Divide batter among muffin cups, filling each about 3/4 full. Sprinkle with reserved chocolate chips.
- Bake for 22-25 minutes until golden and a toothpick inserted in center comes out with just a few moist crumbs.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.