As I sit here writing this post, it hits me—if you told me years ago that pumpkin would become one of my favorite ingredients for baking, I’d never have believed it.

I’ve always loved using sweet potatoes and carrots in baked goods, and while I’m not a fan of pumpkin spice lattes, there’s just something about pumpkin treats that really makes it feel like fall has arrived.

These banana-pumpkin-chocolate chip muffins are not only delicious and easy to make, but they’re also light, moist, and perfect for any occasion.

While testing them out, I tried baking with and without muffin liners and, personally, I prefer them without liners. However, my boys enjoyed them both ways.

For me, these are a great base muffin recipe. You can easily adapt them for different seasons—swap the chocolate chips for cranberries during the winter, add shredded carrots in the spring, or toss in fresh berries during the summer. The possibilities are endless when it comes to muffins.

One thing I love is using bananas in my muffins because they add natural sweetness and moisture.

No one likes a dry muffin, right? Bananas—or even applesauce—are great for keeping muffins moist and just sweet enough.

And if you have kids who aren’t big fans of fruits and veggies, this is a perfect way to sneak some in. Just shred or mash the produce and add it to your muffin batter!

As for the sugar, you can substitute it with stevia or your preferred sugar alternative.

The same goes for the flour—if you’re sensitive to gluten, use a 1:1 gluten-free all-purpose flour. I’m all about giving you options, especially for those new to baking.

I hope you try these tasty banana-pumpkin-chocolate chip muffins—they’re a true fall treat!

Recipes you might like:

• Gluten-Free Banana Cocoa Muffins

• Banana Nut Oat Muffins

• Banana Bread with Figs

• GF Banana Pumpkin Bread

LET ME KNOW IF YOU MAKE my yummy Banana Pumpkin Chocolate Chip Muffins.

Thank you so much for your support! Don’t forget to follow me on Instagram, Facebook, or Pinterest; search @sandraseasycooking

Happy Baking & Cooking!

– Sandra 🙂

AMAZON BAKING FINDS:

• Food Kitchen Scale, Digital Grams and Ounces

• 2 Packs Round Muffin Baking Pan, Premium Steel Muffin Pan for Baking

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Yield: 16 Muffins

Banana Pumpkin Chocolate Chip Muffins

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

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Ingredients

Wet Ingredients:

• 3 ripe bananas (about 1 pound)
• 2 large eggs, lightly beaten
• 1/3 cup granulated sugar
• 1/3 cup yogurt (83g, 2–3 oz)
• 10 oz pumpkin purée (1 cup, 283g)

Dry Ingredients:

• 1.5 cups all-purpose flour (6 3/4 oz, 193g)
• 1 tablespoon pumpkin spice
• Pinch of salt and black pepper
• 1/4 teaspoon baking soda
• 1/2 tablespoon baking powder
• 1 cup chocolate chips (reserve some for topping)
• 2 tablespoons coconut oil

Instructions

1. Preheat your oven to 375°F and grease or butter your muffin tin.  
2. Whisk together all the dry ingredients in a bowl, reserving a handful of chocolate chips for topping.  
3. In a separate bowl, mash the bananas and mix in the remaining wet ingredients, including the sugar, until well combined.  
4. Add the wet ingredients to the dry ingredients and mix until fully combined.  
5. Portion 1/3 cup of batter into each muffin tin using a measuring cup. Top with the reserved chocolate chips.  
6. Bake for 30–35 minutes, or until a toothpick comes out clean.  
7. Allow the muffins to cool for 5 minutes in the muffin tin, then take them out, place them on a wire cookie rack or similar then let them cool for additional (at least) 15 minutes before serving.

Enjoy!

Notes

• You can use sweet potatoes instead of pumpkin puree.
• Use walnuts/nuts instead of chocolate chips.
• Instead of All Purpose Flour, use Gluten Free 1:1 AP Flour.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving:Calories: 165Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 89mgCarbohydrates: 27gFiber: 2gSugar: 14gProtein: 3g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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