If you've got ripe bananas, but it's autumn, and you're in the mood for something seasonal, try these mouth-watering chocolate chip pumpkin banana muffins! These muffins are filled with the flavors of fall and have a bakery-style consistency that's perfectly moist, thanks to the addition of sweet bananas. And of course, they're chock-full of chocolate chips!

I love a good pumpkin muffin like our Maple Pumpkin steel cut oat breakfast muffins, but these are a bit more indulgent! They're just absolutely perfect for an easy Autumn weekend bake! You can also absolutely use this recipe to make a loaf instead. Just increase the bake time to 50 minutes.

looking into basket of chocolalte chip covered pumpkin banana muffins on top of an orange cheesecloth next to a bouquet of autumn flowers

Pumpkin puree. A can of pumpkin is typically 15 oz and is about 2 cups. This recipe requires 1 cup of puree. Use the remaining pumpkin in this delicious pumpkin broccoli cheddar soup or maple pumpkin coffee creamer. Or you can freeze it for up to six months.

Ingredients:

2 cups all-purpose flour (240 grams)
1 tablespoon cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup butter (113 grams, 1 stick)
½ cup granulated sugar (100 grams)
½ cup brown sugar (100 grams)
2 large eggs - room temperature
2 teaspoons vanilla extract
2 medium bananas mashed
1 cup canned pumpkin puree (150 grams)
½ cup chocolate chips (100 grams)

How to make them:

Preheat the oven to 350°F (176 C). Prepare your muffin tin with muffin liners.
Melt butter in a microwave microwave-safe bowl or in small sauce pan.
In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder and salt.
In a large bowl, whisk together the butter, sugars, eggs & vanilla extract until no lumps remain.
Add in the mashed bananas & pumpkin puree.
Carefully stir the flour mixture into the wet ingredients using a rubber spatula or wooden spoon.
Fold in the chocolate chips.
Divide batter between each prepared muffin cup, filling almost all the way to the top, setting aside just enough room for crumble on top. Set aside and make crumble topping.
Bake at 400°F for 15-18 minutes, or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done. If not, continue baking for an additional 4-5 minutes and test again.

How Can I Store Or Freeze These Muffins?

What's the best way to store muffins at room temperature?

Cool muffins completely before storing
Line an airtight container with paper towels and place the muffins on top in a single layer. And don't forget to add a few saltines to absorb moisture.
Place paper towels above the muffins to soak up every bit of moisture. Seal with an airtight lid.
If the paper towels become damp, replace them every few days.

How can I freeze these muffins?

If you're looking to make your muffins last more than a couple of days, you should freeze and thaw them when you're ready to eat. Muffins freeze well up to two months.

Cool muffins completely before wrapping each on individually in plastic wrap.
Place individually wrapped muffins in freezer-safe bag.
To reheat, allow the muffins to thaw at room temperature and then microwave them for a couple of seconds.

Chocolate Chip Pumpkin Banana Muffins

5 from 1 vote

Print Recipe

Prep Time:10

Cook Time:18

Ingredients

2 cups all-purpose flour 240 grams
1 tablespoon cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup butter 113 grams, 1 stick
½ cup granulated sugar 100 grams
½ cup brown sugar 100 grams
2 large eggs - room temperature
2 teaspoons vanilla extract
2 medium bananas mashed
1 cup canned pumpkin puree 150 grams
½ cup chocolate chips 100 grams

Instructions

Preheat the oven to 350°F (176 C). Prepare your muffin tin with muffin liners.
Melt butter in a microwave microwave-safe bowl or in small sauce pan.
In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder and salt.
In a large bowl, whisk together the butter, sugars, eggs & vanilla extract until no lumps remain.
Add in the mashed bananas & pumpkin puree.
Carefully stir the flour mixture into the wet ingredients using a rubber spatula or wooden spoon.
Fold in the chocolate chips.
Divide batter between each prepared muffin cup, filling almost all the way to the top, setting aside just enough room for crumble on top. Set aside and make crumble topping.
Bake at 400°F for 15-18 minutes, or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done. If not, continue baking for an additional 4-5 minutes and test again.

Notes

How to Store Muffins

Muffins will last up to four days stored this way.

Cool muffins completely before storing
Line an airtight container with paper towels and place the muffins on top in a single layer. And don't forget to add a few saltines to absorb moisture.
Place paper towels above the muffins to soak up every bit of moisture. Seal with an airtight lid.
If the paper towels become damp, replace them every few days.

How to Freeze and Reheat Muffins

If you're looking to make your muffins last more than a couple of days, you should freeze and thaw them when you're ready to eat. Muffins freeze well up to two months.

Cool muffins completely before wrapping each on individually in plastic wrap.
Place individually wrapped muffins in freezer-safe bag.
To reheat, allow the muffins to thaw at room temperature and then microwave them for a couple of seconds.

Nutrition

Course: Breads & Quick breads

Cuisine: American

Keyword: pumpkin banana bread, pumpkin banana muffins, pumpkin chocolate chip banana muffins

Servings: large muffins

Calories: 310kcal

Author: sarah

Chocolate Chip Pumpkin Banana Muffins

Ingredients: