Pumpkin Banana Chocolate Chip Muffins
It’s time to get baking! These Pumpkin Banana Chocolate Chip Muffins are the perfect fall treat. Super moist with a really delicious banana and pumpkin flavor, warm spices, and studded with chocolate chips, they’re sure to be a hit with the whole family.
These pumpkin banana chocolate chip muffins are soft, fluffy, and have a light crumb. They’re not overly sweet, and the chocolate chips add a burst of chocolaty goodness in every bite.
The pumpkin seeds on top are optional, but they create a nice crunchy topping. You could also fold them into the batter for an extra dose of healthy goodness. With chocolate chips mixed in, it’s no surprise that these muffins are a big hit with the kids.
I pack them in my kids’ lunch boxes, and my husband loves to grab one for a snack with his coffee. As for me, I can’t help but snag one whenever I pass by the counter, which happens more often than I’d like to admit! I’m sure you’ll enjoy these with a cup of tea or coffee, any time of the day.
If you’re into pumpkin treats, you have to try my Starbucks copycat Pumpkin Cream Cheese Muffins and my Pumpkin Banana Bread Muffins—both perfect for fall and beyond.
Ingredients
Here’s what you need to make pumpkin chocolate chip muffins.
*Scroll below for the printable recipe card and ingredient measurements.
- Pumpkin puree: Use canned pumpkin puree or homemade. Don’t use pumpkin pie filling.
- Banana: We need two ripe medium bananas.
- Sugar: a mix of granulated sugar and brown sugar adds flavor to these muffins.
- Oil: I prefer to use oil in muffins as they stay moist and fluffy without drying, unlike butter. Sunflower oil, canola oil, vegetable oil or avocado oil will work here.
- Pumpkin pie spice: Use my homemade pumpkin spice mix or substitute with a mix of ground cinnamon, nutmeg, and ginger.
- Chocolate chips: I use chocolate chips in the batter and chopped chocolate on top.
How to Make Pumpkin Banana Chocolate Chip Muffins
*Scroll below for the printable recipe card and ingredient measurements.
- Preheat the oven to 375 degrees F. Line a muffin pan with muffin liners or lightly oil the muffin pan.
- Peel and mash the bananas with a fork in a small bowl. Crack the eggs into a large bowl and beat lightly. Add oil, brown sugar, and white sugar into the egg and whisk until combined.
- Add the mashed banana, pumpkin puree, and vanilla extract to the egg mixture and whisk until combined.
- Mix all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice in a separate bowl.
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- Fold the flour mix into the pumpkin mixture until just combined. Don’t overmix. Stir in the chocolate chips.
- Using a large cookie scoop, divide the muffin batter evenly among the muffin cups. Top the batter with pumpkin seeds, chopped chocolate chunks, or more chocolate chips.
- Bake muffins for 18-20 minutes or until they’re puffed up and spring back when you touch the tops. Cool for a couple of minutes in the pan and transfer to a cooling rack.
Tips
- Use oil: I prefer to use oil in muffins as they tend to produce moist and fluffy muffins. But if you want to add butter, replace half the oil with melted butter. Don’t use olive oil, as it’s strong in flavor.
- Ripe bananas: Bananas add sweetness and moisture to these muffins, so make sure they’re ripe. The ones with black spots are ideal.
- Whisk by hand: This prevents overmixing. Gently fold the flour into the pumpkin mixture until just combined.
- Use pumpkin puree: Not pumpkin pie filling. If using homemade pumpkin puree, make sure to gently heat it up to reduce extra moisture.
- Use a cookie scoop: Evenly divide the batter into the muffin tins.
- Garnish: Use pumpkin seeds and chopped chocolate or even a streusel topping to top the muffins. And thank me later!
Storage
These muffins can be stored in the counter for 3 to 5 days. Keep in the refrigerator to make it last longer.
They also freeze well. The can be kept for 3 months in the freezer.
FAQs
Overmixing the batter makes the muffin hard and dense. The key to a soft muffin is mixing the batter by hand. We don’t use a stand mixer or electric beater since this batter uses oil and is so easy to mix by hand with a whisk.
To check the doneness of the banana muffins, insert a toothpick in the center of the muffin, and it should come out clean. The muffins should spring back to the touch.
Using oil instead of butter keeps the muffin moist.
Also, don’t overmix the batter to avoid the muffins becoming hard.
Using paper liners will keep the muffins moist without drying them out.
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Recipe
Pumpkin Banana Chocolate Chip Muffins
Ingredients
- 2 cups All purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice
- 2 large eggs
- ½ cup oil*
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp vanilla extract
- 2 ripe bananas medium
- 1 cup pumpkin puree*
- ½ cup chocolate chips
- 2 tbsp pumpkin seeds for garnishing
- 2 to 3 tbsp chopped chocolate for garnishing
Instructions
- Preheat the oven to 375 degree Farenheit. Line a 12 cup muffin pan with paper liners.
- Peel and mash the bananas with a fork in a small bowl. Crack the eggs into a large bowl and beat lightly. Add oil, brown sugar, and granulated sugar into the egg and whisk until combined.
- Add the mashed bananas, pumpkin puree, and vanilla extract to the egg mixture and mix until combined. Mix all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice in a separate bowl.
- Fold the flour mix into the pumpkin mixture until just combined. Don't overmix. Mix in the chocolate chips.
- Using a large cookie scoop, divide the batter evenly among the muffin tin. You can top the batter with pumpkin seeds, chopped chocolate chunks, or more chocolate chips.
- Bake muffins for 18-20 minutes or until they're puffed up and spring back when you touch the tops. You can also insert a toothpick into the center of the muffin and it should come out clean. Cool for 10 minutes in the pan and transfer to a wire rack.
Notes
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