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Pumpkin Banana Muffins with Chocolate Chips Recipe

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3.8 from 57 reviews

These Pumpkin Banana Muffins combine the rich flavors of pumpkin and ripe bananas into moist, tender, and naturally sweetened muffins. Perfectly spiced with cinnamon, ginger, nutmeg, and cloves, these muffins can be enhanced with optional chocolate chips for a delightful treat. Ideal for a cozy breakfast or afternoon snack, topped with a crunchy cinnamon-sugar topping for added texture and sweetness.

  • Total Time: 35 minutes
  • Yield: 12 muffins

Ingredients

For the Muffins:

  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup mashed overripe bananas (about 3 medium bananas)
  • 1 cup canned pumpkin puree
  • 1/2 cup pure maple syrup
  • 1/3 cup avocado oil
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup chocolate chips (optional)

For the Cinnamon Sugar Topping:

  • 3 tablespoons turbinado sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F. Line a muffin tin with paper liners and lightly spray them with nonstick cooking spray to prevent sticking. Set aside while you prepare the batter.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all the dry ingredients: all-purpose flour, ground cinnamon, baking powder, baking soda, kosher salt, ground ginger, ground nutmeg, and ground cloves. This ensures even distribution of spices and leavening agents.
  3. Combine Wet Ingredients: In a large bowl, whisk together the mashed bananas, pumpkin puree, pure maple syrup, avocado oil, eggs, and pure vanilla extract until smooth and well combined.
  4. Incorporate Dry into Wet: Add the dry ingredient mixture to the wet ingredients and stir gently until just combined. Avoid over-mixing to keep the muffins tender. Fold in the chocolate chips if you are using them to add pockets of chocolate throughout the muffins.
  5. Prepare Cinnamon Sugar: In a small bowl, combine the turbinado sugar and ground cinnamon to create the topping for the muffins.
  6. Fill Muffin Cups and Top: Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle the cinnamon sugar mixture generously on top of each muffin for a sweet, crispy crust.
  7. Bake the Muffins: Bake for 18 to 23 minutes or until the muffins are golden brown and spring back when gently pressed. Alternatively, insert a toothpick in the center of a muffin; if it comes out clean, the muffins are done.
  8. Cool Muffins: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely for an additional 15 minutes. This prevents sogginess and lets them set perfectly.

Notes

  • You can substitute avocado oil with another neutral oil like vegetable or canola oil.
  • For a nut-free version, ensure your ingredients and environment are free from cross-contamination.
  • The chocolate chips are optional but add a delicious twist to the muffins.
  • Use ripe bananas as they provide natural sweetness and moisture.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Freezing these muffins is possible for up to 3 months; thaw before serving.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/pumpkin-banana-muffins-with-chocolate-chips-recipe/