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Pumpkin and chocolate chip muffins are a delicious combination of chocolate chips, bananas, and pumpkin puree, making this a perfect fall treat! These chocolate chip and pumpkin muffins will be the next family favorite!
What You'll Need for Pumpkin and Chocolate Chip Muffins:
Ingredients:
- Butter
- Sugar
- 2 eggs
- Pumpkin puree
- Bananas
- Milk
- Baking Soda
- Vanilla Extract
- Salt
- Pumpkin pie spice
- All-purpose flour
- Chocolate chips
Equipment:
Muffin Tin
How to Make Pumpkin and Chocolate Chip Muffins:
This muffin recipe uses two separate bowls. Start with the wet ingredients and cream the butter and sugar first, then whisk the remaining wet ingredients together. In a medium bowl, combine the flour and other dry ingredients, then add these ingredients to the large bowl with the wet ingredients. Fold in the chocolate chips.
Gently pour the batter to fill the muffin tins ¾ way to leave room. Bake and enjoy!
How to Store it:
These muffins can be stored in an airtight container at room temperature for 4 to 5 days or in the freezer for up to 3 months. You can also store them in the refrigerator and reheat them to soften.
Variations:
For a gluten-free version: Substitute the all-purpose flour with gluten-free flour such as King Arthur's Measure for Measure.
To make vegan: Replace the eggs with a vegan egg replacer, swap out the butter with a vegan butter or coconut oil, and use a dairy-free milk alternative of your choice for the milk.
Not a fan of bananas? Replace it with extra pumpkin puree, about 1 cup, making a total of 2 cups of pumpkin puree in the recipe.
Other recipes to try:
No-Bake Chocolate Pumpkin Oat Bars
I hope you enjoy these muffins just as much as we do in our home! Wishing you a happy and cozy fall season!
XOXO Bunny
PrintPumpkin and Chocolate Chip Muffins
Pumpkin and chocolate chip muffins are a delicious combination of chocolate chips, bananas, and pumpkin puree, making this a perfect fall treat!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 10-12 muffins 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- ½ cup butter
- ½ cup granulated sugar
- 2 eggs
- 1 cup pumpkin puree
- 2 bananas, mashed
- ¼ cup milk of your choice
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- a pinch of salt
- 1 ½ teaspoon pumpkin pie spice
- 1 ½ cups all-purpose flour*
- ¾ cup semi-sweet chocolate chips
Get Recipe Ingredients
Instructions
- Preheat oven to 350 degrees. Set aside a greased or non-stick 12-count muffin pan.
- In a large mixing bowl, whisk or cream with a handheld mixer the butter and sugar until well blended. Then mix in the eggs, pumpkin puree, bananas, and milk; whisk until smooth.
- Next, stir together all of the dry ingredients (except the chocolate chips) in a medium bowl. Transfer to the large bowl with wet ingredients and stir to combine; do not overmix.
- Fold in the chocolate chips. Pour the batter into the muffin tins ¾ of the way to leave room.
- Bake for 20-25 minutes. Insert the center with a knife until it comes out clean.
- Let the muffins cool before serving. Enjoy!!
Notes
*Gluten-free flour can be used 1:1 in this recipe. I like Bob's Red Mill 1:1 and King Arthur's Measure for Measure.
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