Banana-pumpkin-chocolate chip muffins are a sweet and delicious way to get your favorite flavors of the season onto your plate!
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).
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.
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!
Shared on Weekend Potluck on The Country Cook!
Yield: 24 muffins
15 minPrep Time:
23 minCook Time:
38 minTotal Time:
- 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)
- Preheat oven to 350 degrees. Line two muffin pans with paper liners or spray the cups with non-stick spray.
- Combine the flour, baking soda, baking powder, salt, and spices in a bowl and set aside.
- Cream together the brown sugar and butter until fluffy. Add the eggs one at a time and beat each until incorporated.
- 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.
- 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.
- Add the chocolate chips and stir (or, if using a stand mixer, beat on low) until they are evenly distributed.
- 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.
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.