A Brief History of Pumpkin & Banana Muffins
Pumpkin muffins have roots in early American colonial cooking, where pumpkin was a staple crop used in hearty, spiced breads. Bananas, introduced widely in the U.S. in the 19th century, later became a popular baking ingredient for natural sweetness and moisture. Combining pumpkin and banana brings together two beloved flavors—creating a soft, aromatic muffin that’s wholesome yet indulgent. The addition of chocolate chips is a modern upgrade, blending classic comfort with a touch of decadence.
Pumpkin Banana Chocolate Chip Muffins – Easy & Delicious Homemade Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
These Pumpkin Banana Chocolate Chip Muffins are the perfect blend of cozy autumn flavor and everyday comfort. Moist, fluffy, and lightly spiced, they’re ideal for breakfast, school snacks, or holiday gatherings. The natural sweetness of ripe banana and the rich, earthy pumpkin make them irresistibly soft, while chocolate chips add melty bursts of joy in every bite. This easy recipe uses simple pantry ingredients and is ready in under 30 minutes—perfect for busy fall mornings! 🍌🎃
Ingredients
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1 ½ cups whole wheat flour
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1 tsp baking soda
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½ tsp baking powder
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½ tsp salt
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1 tsp cinnamon
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½ tsp nutmeg
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1 ripe banana, mashed
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¾ cup pumpkin purée
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⅓ cup maple syrup or honey
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¼ cup melted coconut oil
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2 large eggs
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1 tsp vanilla extract
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½ cup dark chocolate chips (plus extra for topping)
Instructions
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Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with oil.
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In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
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In another bowl, combine mashed banana, pumpkin purée, maple syrup, coconut oil, eggs, and vanilla.
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Gradually mix dry ingredients into wet ingredients until just combined—don’t overmix!
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Fold in chocolate chips.
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Spoon batter evenly into 12 muffin cups and top with extra chocolate chips.
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Bake for 18–20 minutes, or until a toothpick comes out clean.
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Cool for 5 minutes in the pan, then transfer to a wire rack.
Notes
Replace coconut oil with olive oil or unsalted butter if preferred.
For a dairy-free version, use vegan chocolate chips.
Add chopped nuts or a sprinkle of oats on top for texture.
Frequently Asked Questions
1. Can I use fresh pumpkin instead of canned?
Yes! Roast and purée fresh pumpkin until smooth. Just make sure to blot out excess moisture so the muffins don’t become too dense.
2. Can I make these muffins gluten-free?
Absolutely. Substitute the whole wheat flour with a 1:1 gluten-free baking mix or oat flour. The texture remains soft and moist.
3. Why are my muffins not rising properly?
Make sure your baking soda and baking powder are fresh—expired leavening agents can cause flat muffins. Also, don’t overmix the batter; a few lumps are fine.
