I made these muffins to bring over to new neighbors this past weekend, and then I promptly made another batch the next day because Charlotte complained I didn’t save enough for us! Luckily, they’re easy to make, and it worked out perfectly since I only used half the can of pumpkin puree for each batch. THEN, we finished those on Tuesday, and the kids requested another batch to bring along to a playdate. So yes, I’ve made them three times in four days. (And now that I’m left with another half of a can of pumpkin, I’ll probably be making them again this week!)
I sat down to write out this recipe and realized I already HAVE a banana pumpkin chocolate chip muffin recipe here on the blog! Sometimes I forget to check my own site! So if you’re interested in comparing the two versions (along with other breakfast recipes), click HERE. But since these were also delicious, I want to add these to the blog as well.
These muffins are nice and soft with nice fall flavor and a little something extra from the chocolate chips. (I’m sure that also has something to do with why my picky eaters ate them so willingly and loved them!)
Tip: I used liners with my first batch because that seems more “neighbor friendly,” but I did find they stick a little bit when peeling off the muffin liner. The next two batches, I just buttered up the pan and they came out intact. (Although it does add the step of needing to wash the muffin pans more thoroughly.)
These pumpkin muffins are great for a fall breakfast or snack!
- 2 ripe bananas, mashed
- 1/4 cup white sugar
- 3/4 cup pumpkin puree
- 1/4 cup butter, melted
- 1 cup unsweetened apple sauce (if you don’t have applesauce, just use 1 cup white sugar total)
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1-1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 3/4 cup semi-sweet chocolate chips (I like to use mini because you get more chocolate throughout.)
- Preheat oven to 350 degrees.
- In a large bowl, mix together the bananas, sugar, pumpkin, butter, applesauce, egg and vanilla until well blended. (Tip: I always freeze bananas once they start to brown, and I just about always have a stock in the freezer. For these muffins, I took them out of the freezer, pulsed a few times in my Ninja blender and then mixed normally.)
- In a separate bowl, whisk the flour, baking soda and spices.
- Gradually mix the flour mixture into the pumpkin mixture, adding a bit at a time and stirring just until it’s combined.
- Fold in chocolate chips.
- Divide mixture evenly among prepared muffin cups. You can use liners, or grease the pans with butter or non-stick spray.
- Bake for approximately 16 minutes for standard muffins and 10 for mini, or until a toothpick inserted in the center comes out clean.
- Allow to cool 5-10 minutes before removing from tins.
I made a mixture of mini and standard muffins each time I made these. The recipe made 24 mini muffins and 6 standard muffins.