Banana Pumpkin Muffins
These moist Banana Pumpkin Muffins are packed with warm fall spices, ripe bananas, and pumpkin puree for the perfect soft and fluffy treat.
Ingredients
- ½ cup granulated white sugar
- 1 cup packed brown sugar
- ¾ cup butter softened
- 2 large eggs
- 1 cup pumpkin puree
- 2 medium ripe bananas mashed
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1¾ cups all-purpose flour
- 1 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F and line a muffin tray with muffin liners.
- In a large bowl, whisk together the white sugar, brown sugar, and softened butter until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Add the pumpkin puree and mashed bananas and stir briefly to combine.
- Add the pumpkin pie spice, vanilla, baking powder, and baking soda. Mix well.
- Add 1 cup of flour and mix until incorporated.
- Add the remaining ¾ cup flour and mini chocolate chips. Mix just until combined. Do not overmix.
- Scoop the batter evenly into the prepared muffin liners.
- Bake at 350°F for 18–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Transfer the muffins to a cooling rack and let them cool for a few minutes before serving.
Notes
- Use ripe bananas for the best flavor and sweetness.
- Use plain pumpkin puree rather than pumpkin pie filling.
- Avoid overmixing once the flour has been added.
- When testing the muffins, insert the toothpick away from the chocolate chips.
- Let the muffins cool for a few minutes before serving.