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Banana-Pumpkin-Chocolate Chip Muffins

October 10, 2016

Banana-pumpkin-chocolate chip muffins are a sweet and delicious way to get your favorite flavors of the season onto your plate!
Banana-pumpkin-chocolate chip muffins are a sweet and delicious way to get your favorite flavors of the season onto your plate! | recipe from Chattavore.com
Where are you with pumpkin spice? I’ll be honest with you…I’ve never had a pumpkin spice latte. When I found out that pumpkin spice lattes, at least the Starbucks variety, don’t contain any actual pumpkin (just the spices that go into pumpkin pies) I lost interest in even trying one. However, I do love just about anything that actually contains pumpkin, and I do have a pumpkin spice recipe or two up my sleeve for this season (they just happen to contain pumpkin along with the spices).
Banana-pumpkin-chocolate chip muffins are a sweet and delicious way to get your favorite flavors of the season onto your plate! | recipe from Chattavore.com
Pumpkin is great for cooking (like this pumpkin Alfredo from Pinch of Yum that I made last week…SO.GOOD.) or for baking. No need to be limited to pumpkin pie, either. I know a lot of people who say that they don’t like pumpkin, when in reality, it’s the texture of pumpkin pie that they don’t like. While I do like it, I get it. Those are the same people (like my husband) who don’t like pudding (though his favorite dessert is creme brûlée…um, okay). He used to think that he didn’t like pumpkin, but then I exposed him to non-pie pumpkin and guess what? He likes pumpkin now.
Banana-pumpkin-chocolate chip muffins are a sweet and delicious way to get your favorite flavors of the season onto your plate! | recipe from Chattavore.com
These banana-pumpkin-chocolate chip muffins first came about a few Thanksgivings ago when I had a ton of pumpkin (from a pumpkin that I roasted myself) left over from pumpkin pie and a couple of black bananas languishing on my counter. You can use canned pumpkin, though…that’s what I usually do! I threw in some chocolate chips and declared it good. These banana pumpkin- chocolate chip muffins are some of the most flavorful and moist muffins that I’ve ever eaten. They’re pretty addictive.

If you need a delicious breakfast treat, banana-pumpkin-chocolate chip muffins fit the bill perfectly!

Banana-pumpkin-chocolate chip muffins are a sweet and delicious way to get your favorite flavors of the season onto your plate! | recipe from Chattavore.com
Shared on Weekend Potluck on The Country Cook!

Mary

Yield: 24 muffins

Banana-Pumpkin-Chocolate Chip Muffins

15 minPrep Time:

23 minCook Time:

38 minTotal Time:

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Ingredients

  • 1 1/2 cups packed brown sugar (light or dark)
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 3 eggs, beaten
  • 1 cup pumpkin (NOT pumpkin pie mix!)
  • 2 very ripe bananas
  • 3 cups flour (I use white whole wheat)
  • 2 tsp baking soda
  • 1 1/2 tsp Chinese 5-spice powder OR pumpkin pie spice OR 3/4 tsp cinnamon + 1/2 tsp ginger + 1/4 tsp nutmeg
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup chocolate chips (whatever kind you like….I use semi-sweet or bittersweet)

Instructions

  1. Preheat oven to 350 degrees. Line two muffin pans with paper liners or spray the cups with non-stick spray.
  2. Combine the flour, baking soda, baking powder, salt, and spices in a bowl and set aside.
  3. Cream together the brown sugar and butter until fluffy. Add the eggs one at a time and beat each until incorporated.
  4. Add the bananas and pumpkin and beat until well-blended. The original recipe says to mash the bananas prior to adding to the bowl, but I find that if the bananas are ripe enough you can skip this step.
  5. Turn off the mixer and add 1/3 of the flour mixture. Beat on low until combined. Add the rest of the flour mixture in thirds, beating after each addition.
  6. Add the chocolate chips and stir (or, if using a stand mixer, beat on low) until they are evenly distributed.
  7. Evenly distribute the mixture among the muffin pans. Bake for approximately 23 minutes or until a toothpick inserted in the center comes out clean. Cool slightly before serving.

Notes

I keep my muffins in the freezer and pull them out the night before we want to eat them. They will be thawed and room temperature in the morning.

7.8.1.2
457
https://chattavore.com/banana-pumpkin-chocolate-chip-muffins-thats-a-mouthful/

Banana-pumpkin-chocolate chip muffins are a sweet and delicious way to get your favorite flavors of the season onto your plate! | recipe from Chattavore.com

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Filed Under: Breakfast & Brunch, By Course, By Main Ingredients, Easy Baking, Easy Recipes, Grains and Breads, Recipes Tagged With: bread, breakfast, chocolate, desserts By Mary // Chattavore 9 Comments

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Comments

  1. Christie says

    October 22, 2012 at 2:38 pm

    These look really yummy. Actually went to make it today but couldn't find quantity for pumpkin and banana. Bananas look like maybe 2 or so, but I wasn't sure on the pumpkin. I suppose I could just guess, of course! ;) But with baking I'm not so grand at that kind of thing..... Do you have measurements for those? Thanks! :)
    Reply
    • Chattavore says

      October 22, 2012 at 3:11 pm

      Oh, wow! That's a big omission! Sorry about that. One cup of pumpkin & 2 bananas. I'll add a printable recipe tonight. :) Okay, tomorrow....
      Reply
  2. Teresa says

    October 13, 2016 at 10:44 pm

    Hi Chattavore, Have you ever made these sugar free by using Stevia?
    Reply
    • Mary // Chattavore says

      October 13, 2016 at 11:08 pm

      Hi Teresa! No, I have not used Stevia to make these. I have not baked with Stevia, so I am not sure what proportions you would need to use to sub for the sugar. Let me know if you try it!
      Reply
      • Teresa says

        October 13, 2016 at 11:14 pm

        Thanks Mary, I will definitely let you know.
        Reply
  3. Jane Marie Gramza says

    November 14, 2016 at 12:15 pm

    Hi! Just what I was looking for! I was thinking about making a cream cheese filling for these. I was wondering if you've ever tried it and if you have any suggestions? Thank you.... gotta get baking these now!!
    Reply
    • Mary // Chattavore says

      November 14, 2016 at 7:33 pm

      I haven't tried it, Jane, but now that you've mentioned it I'll have to or I won't be able to stop thinking about it! This recipe from Crazy for Crust might be a good place to start: http://www.crazyforcrust.com/2016/01/blueberry-cream-cheese-muffins-recipe/
      Reply
  4. Michelle says

    December 5, 2017 at 11:28 pm

    Wow! These are delicious! **though I only noticed at the end you had pre-roasted the pumpkin... I just cubed mine then minced it up in the Tupperware chopper with the pull cord. I mixed that in (2Cups) raw with the mix and everything else as per recipe then baked. They turned out amazing despite the pumpkin flavour being very mild. They are very moist and the kids love them.
    Reply
    • Mary // Chattavore says

      December 6, 2017 at 11:43 am

      I’m so glad you liked them! Most of the time I am lazy and just use canned pumpkin.?
      Reply

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About Chattavore

Hi, I'm Mary! Welcome to Chattavore, a destination for people who want to feed themselves and their families well every day! Life can be crazy, which means that getting dinner on the table can be a challenge (more often than not!) and my mission is to take all your favorite recipes and figure out how to serve them on a Tuesday.

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