Pumpkin 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
Units
Scale
- 1/2 cup butter
- 1/2 cup granulated sugar
- 2 eggs
- 1 cup pumpkin puree
- 2 bananas, mashed
- 1/4 cup milk of your choice
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- a pinch of salt
- 1 1/2 teaspoon pumpkin pie spice
- 1 1/2 cups all-purpose flour*
- 3/4 cup semi-sweet chocolate chips
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 3/4 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.
Find it online: https://onehungrybunny.com/pumpkin-and-chocolate-chip-muffins/
