These Pumpkin Banana Muffins are the ultimate fall treat. All done in under 30 minutes with just a few simple steps. Loaded with pumpkin, pumpkin spice and banana flavors, and a lot of chocolate chips, they're a treat the whole family will love.
Add the flour mixture to the batter, and mix until just well combined.
Gently fold in chocolate chips.
1 cup chocolate chips
Scoop the batter into the muffin liners. Don't fill them more than ¾ of the way as they will rise.
Bake in the middle of the oven for 18-20 minutes. They are done when a cake tester or tooth pick inserted into the middle of a muffin comes out without batter on it.
Video
Notes
Ingredient notes & substitutions
Butter: unsalted butter is best, but you can use salted as well - if you do, use less added salt
Pumpkin puree: Make sure to use pure pumpkin puree, not pumpkin pie filling with sugar and spices added.
Bananas need to be ripe. You can also use frozen mashed bananas.
Spices can be swapped for pre-made pumpkin spice mix. Use 2-3 teaspoons for 12 muffins.
Chocolate chips are optional - these muffins are delicious without them as well. I used milk chocolate chips but you can use other types as well, like dark chocolate chips. Or a mix of both!
Tips & tricks
Don't worry if the batter looks broken after adding bananas - it's going to be fine after adding the flour
Bake time will vary with your oven
Don't overbake them! Use a tooth pick or cake tester to check if they are done. When inserted into the middle of a muffin it should come out without any batter. However, it might not be entirely dry - that is fine, they're still done!
Storeleftovers in plastic bags or a muffin tin in room temperature for up to 5 days