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.