Historical Overview
Pumpkin and banana have long been celebrated in baking for their natural sweetness and moisture. Pumpkins were a staple in early American cooking, while bananas became popular in baking during the 20th century when trade routes made them widely available. Combining the two creates a perfect fusion of flavors — pumpkin’s earthy warmth balanced by banana’s creamy sweetness. The addition of chocolate chips transforms this humble muffin into a cozy, crowd-pleasing treat that captures the essence of autumn baking with a tropical twist.
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Pumpkin Banana Chocolate Chip Muffins – Easy & Delicious Homemade Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
These Pumpkin Banana Chocolate Chip Muffins are the ultimate fall baking delight — moist, fluffy, and irresistibly chocolatey. The combination of ripe bananas and pumpkin puree creates a naturally sweet and tender muffin that feels both wholesome and indulgent. Perfect for chilly mornings, brunch gatherings, or an afternoon pick-me-up, these muffins come together in just one bowl, making them quick and easy for any home baker. They’re a seasonal favorite you’ll want to enjoy all year long!
Ingredients
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1 ½ cups all-purpose or whole wheat flour
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1 tsp baking soda
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½ tsp salt
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1 tsp cinnamon
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½ tsp nutmeg
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½ cup mashed ripe bananas (about 1 large banana)
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¾ cup pumpkin puree
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⅓ cup melted coconut oil or butter
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½ cup honey or brown sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup milk or almond milk
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¾ cup semi-sweet chocolate chips
Instructions
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Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
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In a large bowl, whisk together banana, pumpkin puree, eggs, honey, oil, milk, and vanilla.
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In another bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
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Add dry ingredients to the wet mixture and stir until just combined.
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Fold in chocolate chips, reserving a few for topping.
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Spoon batter evenly into muffin cups, filling ¾ full.
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Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
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Let cool 10 minutes before removing from pan.
Notes
Substitute honey with maple syrup for a vegan-friendly version
Add chopped walnuts or pecans for crunch.
To make it gluten-free, use a 1:1 GF flour blend.
FAQs
1. Can I use overripe bananas for this recipe?
Yes! Overripe bananas are ideal because they add natural sweetness and moisture. The darker the banana, the better the flavor.
2. Can I replace the oil with something healthier?
You can swap the oil for unsweetened applesauce or Greek yogurt for a lower-fat option without sacrificing moisture.
3. How do I make these muffins dairy-free?
Use coconut oil instead of butter, almond milk instead of dairy milk, and dairy-free chocolate chips for a fully dairy-free treat.
