This easy, one bowl pumpkin banana muffin recipe comes together quickly. These muffins boast a tender, springy consistency and bake up to have a slightly sweet crust on the top. They're subtly flavored with pumpkin pie spices, and the optional mini chocolate chips add nice melty pools of chocolate when eaten warm.
Course Breakfast, Dessert, Snack
Prep Time 15minutes
Cook Time 22minutes
Total Time 37minutes
Servings 12standard muffins
Author Kathleen Culver
12 cup muffin pan
113grams (½ cup, 4 ounces)unsalted butter, melted
175 grams (¾ cup)banana, mashed
183grams (¾ cup)pumpkin puree
2largeeggs, room temperature
100grams (½ cup)brown sugar
50grams (¼ cup)granulated sugar
210grams (1¾ cups)all purpose flour
56grams (¼ cup)mini chocolate chips, plus extra for sprinkling on top
Preheat oven to 375 degrees Fahrenheit (190 Celsius, Gas Mark 5). Line a standard 12 cup muffin pan with paper liners.
In a large mixing bowl, combine melted butter, mashed banana, pumpkin puree, eggs and vanilla. Whisk well to fully incorporate. Scrape down sides of bowl. Add sugars and mix again.
Add flour, baking soda, cinnamon, ginger, and nutmeg. Mix together until just barely combined and dry ingredients are no longer visible. Do not overmix. If adding mini chocolate chips, gently stir in now. Sprinkle some additional mini chocolate chips onto the top of each muffin.
Using an ice cream or cookie scoop, fill each muffin liner about ¾ full, dividing the batter between the 12 muffin liners. Bake for 22-24 minutes, until tops spring back when touched, and a toothpick comes out with just a crumb or two attached (no wet batter). Cool in pan for 5 minutes, and then transfer to a wire cooling rack to finish cooling.