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!

These muffins not only satisfy your sweet tooth but also provide the nutritional benefits of bananas and pumpkin. Bananas are rich in potassium, which is essential for heart health and blood pressure regulation. Pumpkin, on the other hand, is loaded with vitamins A and C, making these muffins a guilt-free indulgence. You can enjoy them for breakfast, as a snack, or even dessert, making them a versatile addition to your fall baking repertoire.

Moreover, these chocolate chip pumpkin banana muffins are easy to make with simple ingredients that you likely already have in your pantry. The combination of pumpkin and banana creates a delightful moistness that you just can’t achieve with pumpkin or banana alone. If you’re feeling adventurous, consider adding nuts or dried fruits like cranberries for an extra layer of flavor!

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.

This recipe is also highly adaptable. If you’re looking for a healthier twist, you can substitute some of the all-purpose flour with whole wheat flour or oat flour. Additionally, replacing granulated sugar with coconut sugar or using a sugar substitute can cater to different dietary preferences, while still keeping that delicious flavor intact.

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 in bowls for pumpkin banana muffins

Ingredients:

  • 2 cups all-purpose flour (240 grams)
  • 1 tablespoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  •  1/4 teaspoon salt
  •  1/2 cup butter (113 grams, 1 stick)
  •  1/2 cup granulated sugar (100 grams)
  • 1/2 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)
  • 1/2 cup chocolate chips (100 grams)

How to make them:

  • Preheat the oven to 400f (204c) CPrepare 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?
  1. Cool muffins completely before storing
  2. 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.
  3. Place paper towels above the muffins to soak up every bit of moisture. Seal with an airtight lid.
  4. 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.

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

When preparing your muffins, make sure to measure your ingredients correctly. For instance, when measuring flour, it’s best to spoon it into the measuring cup and level it off with a knife. This helps avoid packing it down, which can lead to dense muffins. If you’re unsure, consider using a kitchen scale for accuracy.

  • Consider adding a sprinkle of cinnamon or nutmeg to the tops of the muffins before baking for an extra burst of flavor.
  • For a creative touch, you can drizzle a simple icing made with powdered sugar and milk over the cooled muffins.

    • Finally, don’t forget to enjoy the process of baking! Put on some music, grab your favorite apron, and make it a fun activity with family or friends. Baking can be a great way to bond and create memories.

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