Pumpkin Banana Muffins (with Mini Chocolate Chips)

Pumpkin Banana Muffins

Pumpkin banana muffins are fun, delicious, easy to make, orange-colored & topped with mini chocolate chips! Your kids will love these quick & easy muffins. They are the perfect treat for Halloween, Thanksgiving and autumn harvest-related events. FYI – This is a muffin “version” of our fantastic Pumpkin Banana Bread recipe.

This recipe is very simple to make. It should take you only 10-15 minutes or so to prepare and clean up. Please be aware that this is an oven-baked recipe. It is not made with a bread machine. For more great recipes, please visit Bread Dad’s Banana Muffin Recipes or Banana Bread Recipes sections. Bread Dad also has a printable and “pin-able” recipe at the bottom of this page. If you like this recipe, we hope you will leave a comment below and give us a 5 star rating. We would love to hear from you!

Stir Pumpkin Puree into Wet Ingredients

Mix in Dry Ingredients

Scoop/Pour Batter into Muffin Baking Cups

Sprinkle Mini Chocolate Chips On Top Of The Batter

Finished Pumpkin Banana Bread Muffins (Without Chocolate Chips) 

Pumpkin Banana Bread Muffins

Finished Pumpkin Banana Bread Muffins (with Mini Chocolate Chips)

Pumpkin Banana Muffins

Ingredients – Pumpkin Banana Muffins Recipe

  • 8 Tablespoons – Unsalted Butter (softened)
  • 2 – Eggs
  • 2 – Bananas (ripe & medium sized)
  • 1 Cup – Pumpkin Puree
  • 2 Cups – Flour (all purpose flour)
  • 1 Cup – Granulated White Sugar
  • 1 Teaspoon – Vanilla Extract
  • 1 Teaspoon – Baking Soda
  • 1 Teaspoon – Baking Powder (aluminum free)
  • 1/2 Teaspoon – Salt
  • 1/4 Cup – Mini Chocolate Chips (sprinkled on top of the batter in each muffin cup)

Servings – Roughly 18-24 standard muffins (non-jumbo muffins)

  • Equipment required for this recipe – Measuring cup & spoons, mixing bowl, long wooden spoon, muffin trays, paper muffin liners (baking cups), oven mitts, cooling racks… and of course, an oven.

Instructions – Pumpkin Banana Muffins Recipe

  • Preheat oven to 350 degrees F.
  • Mash bananas with a fork.
  • Soften butter in a microwave.
  • Lightly beat eggs.
  • Stir eggs, bananas and butter together. Then add the pumpkin puree. Mix well.
  • Mix in all of the remaining recipe ingredients (i.e. flour). Stir until batter is completely mixed.
  • Place paper muffin baking cups (liners) inside the muffin trays. Or grease the muffin trays if you are not using muffin baking cups or non-stick muffin trays.
  • Add the batter to the muffin baking cups until each one is about 50-75% full with batter.
  • Optional – Sprinkle mini chocolate chips (semi-sweet) on top of the batter in the muffin cups before you place the muffin trays in the oven.
  • Place muffin trays into the oven.
  • Bake muffins for 23-27 minutes or until golden brown.
  • Remove the muffin trays from the oven. Use oven mitts when removing the muffin trays.
  • Allow the muffins to cool for 5 minutes within the muffin trays.
  • Remove the muffins and place them on a cooling rack in order to completely cool.

If you liked this recipe, please leave a comment below & give us a 5 star rating. The comment section is located at the bottom of this page. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!

Reference Sources

Tips – Pumpkin Banana Bread Muffins Recipe

  • The tips below are designed to help muffin “novices” and/or people with limited baking experience.
  • Pumpkin banana muffins are a great fall “harvest” dessert. They are perfect for many fall occasions such as Thanksgiving, Halloween, harvest festivals, autumn family gatherings, etc. Of course, since our pumpkin banana muffins taste great and have an unique orange color, they are fantastic for almost any occasion! For more pumpkin & autumn harvest-related recipes, please visit Bread Dad’s easy Fall Dessert Recipes section.
  • Use RIPE bananas for improved taste. Ripe bananas are soft and the exterior peel is usually yellow with small black & brown spots. Hard yellow/green(ish) bananas are too starchy and have less banana flavor
  • In case, you like to use cups versus banana “sizes”… 2 medium-sized bananas equal roughly 2/3-7/8 cups of mashed bananas (not sliced bananas). Of course, banana sizes can vary greatly… and my version of medium and large-sized bananas may differ from yours!
  • One cup of pumpkin puree is roughly 8 ounces and thus it accounts for roughly half of the puree contained in a normal 15 oz pumpkin puree can. You can freeze the “leftover” puree from the can. This leftover puree should be stored in your freezer and will last for at least several months. Place the puree in a resealable container before you put it in the freezer. You can then thaw out the frozen puree later in order to use it in pumpkin pies, pumpkin bread, etc.
  • Optional – Sprinkle mini chocolate chips (semi-sweet) on top of the batter in the muffin cups before you place the muffin trays in the oven. This will make these muffins a hit with most kids!
  • Instead of white granulated sugar, you can also use brown sugar (packed cup). Muffins made with brown sugar will have a little richer flavor but they also have a slightly darker orange color.
  • This recipe does not use pumpkin pie spice, etc. I didn’t want these pumpkin banana bread muffins to taste like a pumpkin pie. Rather, I wanted them to taste like a type of sweet & delicious banana bread!!
  • Pumpkin desserts & snacks are great for any kind of fall-related special occasion. For example, pumpkin banana muffins are perfect as Thanksgiving desserts, Halloween desserts, autumn harvest desserts, etc. However, these pumpkin banana bread muffins are so tasty, you can use them for any occasion throughout the year!
  • A key baking “advantage” for active parents without much free time – muffins are much quicker to make than similar banana breads. These muffins take only 25-30 minutes to bake versus the 70 minutes needed to bake most of our banana bread recipes.
  • There are a variety of ways to pour the batter into the muffin tray. For example, you can scoop with a spoon (while using another spoon to scrape off the batter into the muffin tray), use a small cup and spoon, use an ice cream scoop with a trigger release, use a homemade “pastry bag” to squeeze the batter into the muffin liners, etc.
  • Use paper baking cups (liners) if you want to easily extract the muffins from the muffin tray. Paper baking cups also result in less mess on your fingers when removing the pumpkin banana muffins.
  • For larger muffins, you can buy trays designed for “jumbo” muffins (versus trays for standard sized muffins). This recipe should generate roughly 8-12 jumbo pumpkin banana bread muffins.
  • If you have a problem with a recipe, please make sure that you are following the recipe exactly (i.e. using the correct oven temperature), using the correct amounts of ingredients (i.e. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.
  • In addition, you should always try to use relatively fresh baking soda & powder for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your pumpkin banana bread muffins.
  • For more easy banana bread muffin recipes, please visit Bread Dad’s main Muffin Recipes or Banana Bread Recipes sections.

If you liked this recipe, please leave a comment below & give us a 5 star rating. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!

Related Recipes

Pumpkin Banana Muffins
Print Recipe Pin Recipe
5 from 4 votes

Pumpkin Banana Muffins (with Mini Chocolate Chips)

Pumpkin banana muffins are fun, delicious, easy to make, orange-colored & topped with mini chocolate chips! Your kids will love these quick & easy muffins. They are the perfect treat for Halloween, Thanksgiving and autumn harvest-related events. Visit BreadDad.com for more great banana bread & muffin recipes.
Please leave a comment & 5 star rating if you enjoyed these muffins. We would love to hear from you!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Appetizer, Breakfast, Dessert, Snack
Cuisine: American
Keyword: banana bread muffins, banana muffins recipes, chocolate chip pumpkin banana muffins, easy banana muffins recipes, pumpkin banana bread, pumpkin banana bread muffins, pumpkin banana muffins
Servings: 24 Muffins
Calories: 131kcal
Author: Bread Dad

Ingredients

  • 8 Tablespoons Unsalted Butter (softened)
  • 2 Eggs (large)
  • 2 Bananas (ripe & medium sized)
  • 1 Cup Pumpkin Puree
  • 2 Cups Flour (all purpose flour)
  • 1 Cup Granulated White Sugar
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder (aluminum free)
  • 1/2 Teaspoon Salt
  • 1/4 Cup Mini Chocolate Chips (optional)

Instructions

  • Preheat oven to 350 degrees F.
  • Mash bananas with a fork.
  • Soften butter in a microwave.
  • Lightly beat eggs.
  • Stir eggs, bananas and butter together. Then add the pumpkin puree. Mix well.
  • Mix in all of the remaining recipe ingredients (i.e. flour). Stir until batter is completely mixed.
  • Place paper muffin baking cups (liners) inside the muffin trays. Or grease the muffin trays if you are not using muffin baking cups or non-stick muffin trays.
  • Add the batter to the muffin baking cups until each one is about 50-75% full with batter.
  • Optional – Sprinkle mini chocolate chips (semi-sweet) on top of the batter in the muffin cups before you place the muffin trays in the oven.
  • Place muffin trays into the oven.
  • Bake muffins for 23-27 minutes or until golden brown.
  • Remove the muffin trays from the oven. Use oven mitts when removing the muffin trays.
  • Allow the muffins to cool for 5 minutes within the muffin trays.
  • Remove the muffins and place them on a cooling rack in order to completely cool.

Notes

This is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act.
 
 
Legal Disclaimer
 
 
The nutritional information is provided using recipe tools such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. See our legal disclaimer for additional nutrition disclosures.

Nutrition

Serving: 1Muffin | Calories: 131kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 120mg | Potassium: 74mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1736IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

 

If you like this recipe, please leave a comment below & give us a 5 star rating. Your comments help us to improve & clarify our recipe instructions.

Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!!

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