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

Old Fashioned Oatmeal Cookies are among a few that we love baking during the Holiday season. Not only that we enjoy munching on them but also giving them as enable gifts.

These are such incredible desserts, but also simple, versatile, and family-friendly.

I always make a double batch to add a bit of dried fruit for us that loves it, such as raisins or cranberries. Now that winter is here and the joyful holiday season, baking is one of the best activities in my opinion.

TAP HERE FOR MORE DELICIOUS COOKIES

In collaboration with Clabber Girl® Baking Powder and Crisco® All-Vegetable Shortening, I would like to show you guys how I use these products in my recipes.

I love partnering with brands that are not only a staple of my home but so many more. If you have not heard, Clabber Girl Baking Powder is the #1 brand of baking powder in America.

Well, since 1850, the brand has been known as an expert in baking ingredients and has been beloved by bakers for generations.

When it comes to Crisco, it has been an essential part of the kitchen and has helped improve the quality of your meals for over 100 years.

Crisco is a versatile ingredient that adapts to your cooking style. Both Clabber Girl® and Crisco® Shortening are brands that we can surely trust.

I used McCann’s® Quick & Easy Steel Cut Irish Oatmeal, which will give you a delicious bowl of oatmeal in just minutes.

However, you can most definitely use McCann’s® Quick Cooking Rolled Irish Oats. Either way, you will love it! McCann’s® goodness starts in the fertile fields of Ireland.

No place on earth produces finer oats. McCann’s® Irish Oatmeal is named for the founder, John McCann.

In 1800, John built Beamond Mill in County Meath to grind the raw oats harvested on Ireland’s bountiful east coast.

May you find love, peace, and joy this holiday season. I hope you bake cookies and create memories with those that you love the most.

#BakingAtHome Happy Holidays! 

Hey if you decide to bake my yummy Old Fashioned Oatmeal Cookies, tag me on Instagram @sandraseasycooking. Thanks so much in advance!

Yield: Make 12-18 cookies — depends on the scoop

Old Fashioned Oatmeal Cookies

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Old Fashioned Oatmeal Cookies are such an easy and delightful sweet treat!

Prep Time 10 minutes

Cook Time 14 minutes

Total Time 24 minutes

Ingredients

• 1/2 cup (115g) Crisco All-Vegetable Shortening
• 1/4 cup (50g) granulated sugar
• 1/2 cup (85g) brown sugar
• 1 teaspoon Spice Islands Pure Vanilla Extract
• 1 egg, or an egg substitute
• 3/4 cup (105g) all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon Clabber Girl Baking Powder
• 1/4 teaspoon Clabber Girl Baking Soda
• 1 1/2 cups (128g) Quick & Easy Steel Cut Irish Oatmeal or McCann’s® Quick Cooking Rolled Irish Oats
• 1/2 cup dried cranberries or raisins (optional)

Instructions

1. Measure all the dry ingredients, set them aside. You may add dried fruit at this point too if you desire.
2. In a medium bowl, cream together Crisco, granulated sugar, and brown sugar. Beat in egg or an egg sub, then stir in vanilla. The mixture needs to be creamy and smooth in texture.
3. Add creamed ingredients to the flour mixture and mix until well combined. No need to chill dough.
4. Preheat oven to 375F (190C).
5. Drop dough by rounded tablespoonfuls 2 inches apart onto a nonstick baking sheet. You may use parchment paper. Flatten each cookie with a large fork dipped into water or use your fingers to do so.
6. Bake for 12 -14 minutes depending on your oven in preheated oven. Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving:Calories: 104Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 183mgCarbohydrates: 20gFiber: 1gSugar: 8gProtein: 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

Clabber Girl® Baking Powder and Crisco® All-Vegetable Shortening have sponsored this post. All opinions, content, and images are mine.