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

Yield: 16 Muffins

Banana Pumpkin Chocolate Chip Muffins

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Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Who can resist the joy of homemade cookies? While classic recipes hold a special place in our hearts, I assure you that these Brown Butter Anna’s Chocolate Chip Cookies take the experience to a whole new level. I can’t wait for you all to give them a try!

I debated how to “title” them but ultimately decided it was best if I just said how it is, these are Anna’s cookies and everyone knows that she makes them.

In our family, my daughter Anna is the reigning baking queen. Although I dabble in some desserts, bread, and various baked goods, she truly shines when it comes to cookies and cakes.

More than once, I’ve coaxed her to share her secret recipe, and I’m thrilled to announce that the moment has finally arrived! Woohoo!

Anna’s cookies are a delightful blend of chewy and sweet, with a melt-in-your-mouth texture that’s simply divine. Pair them with a cold glass of milk, and you have the perfect treat for any occasion.

Now, I’m curious—what are your favorite cookie varieties? 

With countless cookie recipes available online, it seems like everyone claims to have the best. Yet, here I stand as probably the one-millionth blogger to confidently declare that this recipe is nothing short of perfection.

I know a handful of people, my friends, that actually have this recipe and love it. I am witnessing myself how incredibly delicious they are so here we go… Get ready to indulge in a cookie experience like no other!

Recipes you might like:

Old Fashioned Oatmeal Cookies

Crispy Chocolate Chip Cookies

Chocolate Chip Cookies

Let me know when you make these delightful Anna’s Chocolate Chip Cookies. Please, tag me on social media so I can see your creation.

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

Sandra’s Amazon Store:

Cookie Sheets for Baking Nonstick Set – 3-Piece

Yield: 24 to 32 Cookies

Anna's Chocolate Chip Cookies

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COOKIES are such an amazing treat and we have been enjoying these for many years.

Prep Time 10 minutes

Baking Time 18 minutes

Additional Time 1 day

Total Time 1 day 28 minutes

Ingredients

• 2 sticks unsalted butter

• 1/2 cup granulated sugar

• 1 cup lightly packed dark brown sugar

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon fine sea salt

• 1 teaspoon instant espresso powder (optional)
• 
1/2 teaspoon baking powder

• 2 large eggs, at room temperature
• 
2 teaspoons vanilla
• 
1 cup semi-sweet chocolate chips
• 1/2 cup dark chocolate chips
• Flaky sea salt, for finishing (optional)

Instructions

Brown Butter:

1. 
   In a skillet set over medium-high heat, melt the unsalted butter. Swirling the pan occasionally, continue to cook the butter. You must constantly stir or swirl. It should become foamy with a popping sound. This way we are removing dairy from our butter.
2. Continue to swirl the pan or stir until the butter develops a very nutty aroma and brown bits start to form at the bottom.
3. Once the bits are amber in color, remove them from heat and add two ice cubes.
   

Making Dough:

1. 
   With an electric mixer, mix the brown butter and sugars until well combined, about 1 minute.
2. Beat in the eggs, and vanilla, until combined. Whisk together the flour, baking soda, baking powder, instant espresso powder (optional) and sea salt in a separate large bowl.
3. Slowly add the dry ingredients to the wet ingredients and beat on low speed just until combined.
4. Add chocolate chips and mix on low speed until incorporated into the dough.
   

Resting:

1. 
   Now, you could make a cookie log, wrap it, and then slice cookies for baking, or use an ice cream scoop to make cookie dough balls and place it on the sheet then chill your dough for 24 hours in the fridge (After they chill you can place them in ziplock bag and freeze).
2. Trust me on this one. The dough needs to chill to be perfect, and 24 hours is perfect time for these cookies to be amazing.


Baking:

1. 
   Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Place cookies on the pan, about 8 at a time (9x12 baking sheet), creating a bit of room for them to rise. I like adding a few extra chocolate chips on the top, but it isn't necessary.
2. If they are larger I will bake them for 20 minutes, if they are regular-size cookies, 17 to 18 minutes at 350F or until the edges begin to turn golden brown. They will look underdone in the middle but while they are cooling they will continue to cook.
   
   

Notes

If you are making smaller cookies you can most definitely end up with more than 32 cookies.

You can bake them right after they chill, about an hour or so, they would taste great, or after 12 hours, but if you are patient, please give them a try after 24 hours in the fridge. You will be pleasantly surprised.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving:Calories: 197Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 141mgCarbohydrates: 23gFiber: 1gSugar: 14gProtein: 2g

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

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Pumpkin recipes are everywhere now that autumn has arrived. Every year, I make an effort to share a few pumpkin-themed recipes on my blog, and this time, I prepared these insanely wonderful No-Bake Pumpkin Bars.

These delicious, soft, and easy-to-make No-Bake Pumpkin Bars are quite straightforward. Low-carb and sugar-free, I baked these pumpkin bars.

Since I’m aware that many people follow a low-carb diet due to their way of life or medical conditions, I’ve chosen to make something that you can offer to everyone at your holiday table.

My family adores this dish, I’ll tell you that much. Waiting is the only option until everything becomes hard and ready to be eaten.

Tap here for more recipes like these No Bake Pumpkin Bars

This Thanksgiving, I will be making these yummy No-Bake Pumpkin Bars to share with my family, and I hope you will too.

You can now use almond flour in place of pecan flour. Since pecan nuts are finely processed to create pecan flour, they are naturally gluten-free, low in carbohydrates, and high in healthful fats.

Likewise with almond flour. Pecan flour didn’t bother me at all, which made me appreciate it even more because I found almond flour to sit heavy on my stomach.

As for sweeteners, you can use ordinary sugar, of course, but if you prefer to consume sugar-free foods, I suggest using Swerve, monk fruit, or similar.

Check out these recipes

Also, if your recipe calls for gelatin and you don’t consume it, the simplest and most typical approach to replace it is usually with agar-agar powder.
In the culinary world, gelatin made from plants that are generated from seaweed is known as agar-agar or just agar. 

If you like Pumpkin Bars then you might like these recipes:

Pumpkin Pie Hummus

Carrot Cake Baked Donuts

Buttery Sweet Potato Casserole

Oven Roasted Chestnuts

If you decide to make this No-Bake, sugar-free, and low-carb Pumpkin Bars, do not forget to tag me on social media.

You can find me on Instagram most of the time so use the tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

Yield: 12 Servings

No-Bake Pumpkin Bars

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No-Bake Pumpkin Bars are low in carbs and no added sugar-free.

Prep Time 10 minutes

Cook Time 5 minutes

Additional Waiting Time 4 hours

Total Time 15 minutes

Ingredients

Crust

• 1 ½ cups pecan flour
• pinch of salt
• 1 teaspoon pumpkin spice
• 1/4 cup Erythritol Sugar Substitute Swerve
• 4 tbsp. unsalted butter, melted

Pumpkin Chiffon

• 1 cup milk
• 2 tbsp. unflavored gelatin powder (or agar powder)
• 1 teaspoon pumpkin pie spice
• ⅔ cup Erythritol Sugar Substitute Swerve
• 1 ½ cups pure pumpkin puree
• 1 ¼ cups whipping cream, thawed

Instructions

Crust:

1. For the crust, lightly grease and line an 8-inch square pan
with parchment paper so that the paper comes up the sides.

2. Mix the pecan flour
with the pumpkin spice and add the melted butter.

3. Press this into the prepared
pan and chill while preparing the chiffon layer.

Pumpkin Chiffon:

1. Measure the milk into a medium saucepan and whisk in the gelatin, letting this sit for a minute.
2. Add the sugar, and pumpkin in spice and whisk over medium-low heat until you just begin to see a bit of steam rise from the milk (note: If using agar-agar, you need to bring the milk to a full simmer and whisk for one minute to fully activate it.).
3. Remove the pan from the heat and whisk in the pumpkin. Transfer the mixture to a bowl and set aside to
   cool to room temperature.
4. Fold whipped cream into the cooled pumpkin mixture, and spread in an even layer over the chilled pecan crust.
5. Chill for at least 4 hours, uncovered, but it’s best after 10 to 12 hours of chilling in the fridge.
   

Notes

PUMPKIN SPICE Ingredients: Organic cinnamon, organic ginger, organic nutmeg, organic cloves

NOTE: Sandra's easy cooking is affiliated with amazon and will earn a commission for sold items bought from amazon, clicked on this website.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving:Calories: 315Total Fat: 23gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 40mgSodium: 21mgCarbohydrates: 25gFiber: 3gSugar: 14gProtein: 5g

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

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest