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

You will keep making this banana pumpkin bread with chocolate chips, nuts, and seeds this fall season because it is so good.

For this delicious GF Banana Pumpkin Bread, I used Gluten-Free 1:1 Flour; however, if you are not allergic to or sensitive to gluten, you can use all-purpose flour.

The ideal quick meal is toasting a slice of bread, slathering it with butter, and having it for breakfast or brunch with coffee or tea in the morning. It makes a delightful and healthy snack for both children and adults.

It can either be made without sugar, as I did, or with regular sugar. My children love to devour this bread after exercise since it is so wonderful and packed with delicious flavors.

Also, it’s amazing after sitting in the fridge for a few hours. Although I can see how so many would rather enjoy it warm and toasty with butter and jam, or perhaps chocolate spread, I love it cold.

I would recommend this delicious sweet bread regardless of how you like it.

On a more personal note…

Well, I am not sure why I post mostly low-carb or gluten-free recipes here, but with the consumption of gluten-free baked goods, my stomach does not feel bloated and upset.

Over the past four years, I have been intermittently following a low-carb and keto diet. Therefore, when it comes to indulging in baked goods, I prefer to prepare gluten-free options for my household.

TAP HERE FOR MORE TASTY BREAD RECIPES

Surprisingly, even though they may contain carbs, they don’t cause any discomfort to my stomach.

Since undergoing gallbladder removal surgery, I have diligently explored various food choices to determine what suits me best.

Anyway, during this process, I have realized that certain foods can be more harmful than beneficial, prompting me to reduce my consumption of red meat significantly, deep-fried food as well as carbs such as pasta, and various baked goods made from all-purpose flour, like pastries and bread, etc.

Nowadays, I only enjoy it sporadically, perhaps once every few months. Additionally, I make a conscious effort to steer clear of sugar, overly processed foods, all-purpose flour, and foods high in carbs.

Hey, friends, if you decide to make this easy Banana Pumpkin Fall Bread, please tag me on Instagram, Pinterest, and Facebook so I can see your tasty creations. 

Happy Baking!

The pan that I used for this recipe was “2 Medium 8″ x 4″ Nonstick Steel Bread Loaf Pans” which you can find on Amazon.

Gluten-free Flour I used: Bobs Red Mill, 1 To 1 Gluten Free Baking Flour

RECIPES YOU MIGHT LIKE:

Banana Chocolate Chip Bread

Gluten Free Corn Muffins with Scallions

Gluten-Free Banana Cocoa Muffins

Yield: 8 SERVINGS

Banana Pumpkin Bread

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This Banana Pumpkin Fall Loaf Bread is perfect for enjoying during autumn with its warm flavors of banana and pumpkin!

Prep Time 10 minutes

Bake Time 45 minutes

Total Time 55 minutes

Ingredients

• 1 cup mashed ripe bananas (about 2 large bananas)
• 1 cup canned pumpkin puree
• 1 cup plain Greek yogurt
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 3 tablespoons coconut oil
• 3 tablespoon softened unsalted butter
• 2 large eggs, mixed
• 1 teaspoon vanilla extract
• 2 cups gluten-free flour, Bob’s Red Mill 1:1 (or all-purpose flour)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Optional:

• 1/4 cup ground or chopped pecans, or other nuts
• 1/4 cup dark chocolate chips, plus for topping
• 1/4 cup semisweet chocolate chips, plus for topping
• 1/2 cup seeds, pumpkin seeds and sunflower salted seeds, plus of the top

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan. You can use parchment paper to line up baking loaf pans. I use two smaller 8″ x 4″ Nonstick Steel Bread Loaf Pans, but you can use 9”x5” size.
2. In a large mixing bowl, combine the mashed bananas, pumpkin puree, coconut oil, softened butter, eggs, and vanilla extract. Mix well until all ingredients are fully incorporated.
3. In a separate bowl, whisk together the flour, salt, baking soda, baking powder, salt, granulated sugar, brown sugar, and ground cinnamon. NOTE* YOU CAN USE STEVIA OR SIMILAR IF YOU DO NOT USE REGULAR SUGAR.
4. Gradually add the dry ingredients to the wet ingredients in the mixing bowl. Stir until just combined. No need to over-mix the batter.
5. If desired, fold in any optional mix-ins like chopped nuts or chocolate chips. I like adding pecans or walnuts and salted seeds as well as two types of chocolate chips in the bread and on top. Make sure to reserve about a small handful of each to add to the top.
6. Pour the batter into the prepared loaf pan and smooth out the top with a spatula. As I said you can use parchment paper if you do not have a nonstick baking pan. NOTE* Also, you can make this one in the 9” Square Pan as well. It is just as good!
7. Bake for approximately 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
8. Once baked through and golden brown on top, remove from oven. Allow it to cool in the pan for about ten minutes, then transfer it onto a wire rack to cool completely before slicing. If you cut it too soon, it will become mushy.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 413Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 58mgSodium: 307mgCarbohydrates: 54gFiber: 5gSugar: 22gProtein: 8g

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

When it comes to sweet and tasty treats without spending too much time in the kitchen, these Carrot Cake Baked Donuts come to my mind. These are such incredible desserts, but also simple, versatile, and family-friendly.

Now that we have Autumn here, baking is one of the best activities in my opinion over this amazingly beautiful season. I partnered with Clabber Girl® Baking Powder and Crisco® All-Vegetable Shortening for this post to showcase how I use these products in my recipes. You can check more recipes on the Baked at Home website.

I love partnering with brands that are a staple of so many homes. 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.

TAP HERE FOR MORE TASTY RECIPES

Crisco is a versatile ingredient that adapts to your cooking style. Both Clabber Girl® Baking Powder and Crisco®’s Shortening are brands that we can surely trust. My daughter is the baker in our house, but my boys enjoy baking as well.

With that being said, this is such a fun way to get your kids in your kitchen and spend some time with them baking, laughing, and making memories!

If you decide to make my version of Carrot Cake Baked Donuts, please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.

I get asked all the time what pan I used so here it is: I used Wilton 6-Cavity Doughnut Baking Pan.

I really love using this pan.

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

Yield: 6 Servings

Carrot Cake Baked Donuts

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Delicious and Easy Carrot Cake Baked Donuts

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 2 cup all-purpose flour, 9 Oz 250g
• 2 1/2 tsp Clabber Girl® Baking Powder
• 1/8 tsp Clabber Girl® Baking Soda
• 1 tsp kosher salt
• 1/2 cup brown sugar,
• 2 large eggs, mixed
• 1/2 stick Crisco® All-Vegetable Shortening
• 1 tbsp Spice Islands Pure Vanilla Extract
• 3-4 medium carrots 140g/5 oz
• 3 oz crushed pineapple
• 4 oz pineapple juice
• 2 oz pecans, plus extra for garnish
• 2 tbsp cocoa powder
• 1 tbsp Spice Islands Pumpkin Pie Spice
• Baker’s Joy® Non- Stick Baking Spray

Cream Cheese Glaze:

• 2 ounces cream cheese, softened
• 2 tablespoons butter, softened
3/4-1 cup powdered sugar sifted
• 2 teaspoons milk

Garnish:

• Chopped Pecans, or any other nut of your choice

Instructions

1. Preheat your oven to 350°F and grease donut pan using Baker’s Joy Non- Stick Baking Spray.
   
2. In a small, microwave-safe bowl, melt Crisco® All-Vegetable Shortening in the microwave and set aside to slightly cool down.
   
3. In a small bowl, whisk together flour, Clabber Girl® Baking Powder, baking soda, and salt.
   To the flour add Spice Island’s cinnamon, ginger, nutmeg, cloves, or use Pumpkin Spice by Spice Islands Spices.
   
4. Shred carrots, chopped pecans, and crushed pineapple, then add to flour mixture. Mix well to coat.
   
5. In a large bowl, egg, vanilla extract, and slightly cooled melted Crisco® All-Vegetable Shortening. Whisk until well-combined. Pour in Pineapple syrup.

6. Add dry ingredients to wet, and use a spoon to stir until just mixed.
   
Transfer batter to a piping bag (or disposable plastic bag and cut off one of the corners) and pipe batter into the prepared donut pan, filling rings 3/4 of the way full—this mixture will make exactly 12 donuts.

7. Bake for 13-15 minutes at 350F.
8. Cool the donuts in the donut pan for about 5 minutes, then turn donuts out onto a cooling rack to cool completely before glazing.
   
9. Make the glaze by combining all the ingredients then spreading evenly over each baked donut.
   
10. You can add crushed pecans on top for extra texture.

Did you make this recipe?

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