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.