Pumpkin banana muffins are fun, delicious, easy to make, orange-colored & topped with mini chocolate chips! Your kids will love these quick, easy & chocolaty muffins. They are the perfect treat for Halloween, Thanksgiving and autumn harvest-related events. Our recipe uses simple ingredients such as pumpkin puree, ripe bananas and chocolate chips.
Pumpkin Banana Muffins (with Mini Chocolate Chips)
This is a muffin “version” of our fantastic Pumpkin Banana Bread recipe. It is very simple to make and 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. You will find a printable and “pin-able” recipe at the bottom of this page.
Ingredients – Pumpkin Banana Muffins Recipe
- 8 Tablespoons – Unsalted Butter (softened) – 8 tablespoons equals 1/2 cup – 115 grams
- 2 – Eggs
- 2 – Bananas (ripe & medium sized) – 155 grams
- 1 Cup – Pumpkin Puree – 225 grams
- 2 Cups – Flour (all purpose flour) – 240 grams
- 1 Cup – Granulated White Sugar – 200 grams
- 1 Teaspoon – Vanilla Extract – 5 milliliters
- 1 Teaspoon – Baking Soda – 5 milliliters
- 1 Teaspoon – Baking Powder (aluminum free) – 5 milliliters
- 1/2 Teaspoon – Salt – 2.5 milliliters
- 1/4 Cup – Mini Chocolate Chips (sprinkled on top of the batter in each muffin cup) – 35 grams
Servings – Roughly 18-24 standard muffins (non-jumbo muffins)
Equipment – Measuring cup & spoons, mixing bowl, long wooden spoon, muffin trays, paper muffin liners (baking cups), oven mitts, cooling racks… and of course, an oven.
Pour Batter in Muffin Cups, Sprinkle Chocolate Chips On Top & Bake
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.
- Please read the tips section below to avoid common muffin problems
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Helpful Tips – Pumpkin Banana Bread Muffins Recipe
- The tips below are designed to help muffin “novices” and/or people with limited baking experience.
- If you want to print out this recipe, please scroll down the page to our recipe widget “box”. You will find a “print recipe” button located right under the product image photo in this box. Click on that button in order to print out the basic recipe instructions.
- 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 a unique orange color, they are fantastic for almost any occasion!
- This is part of our series on easy Muffin Recipes.
- Use RIPE bananas for the best taste. Ripe bananas are soft and the exterior peel is usually yellow and covered with many small black & brown spots. Hard yellow/green(ish) bananas are too starchy and have much 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!!
- 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 like pumpkin-based desserts, you should also try out Bread Dad’s Pumpkin Pie Bread, Pumpkin Nut Bread, Pumpkin Cranberry Bread, Pumpkin Chocolate Chip Banana Bread, etc.
- Or does your family prefer banana-based baked goods? Then try our Banana Chocolate Chip Cookies or one of our many Banana Bread Recipes.
- 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.
- If you do not have aluminum free baking powder, “regular” baking powder should work fine (as long as it is relatively fresh). However, I prefer to use aluminum free food ingredients when making food for my family.
- My recipes are based on US ingredient measurements (i.e. US cups & tablespoons). However, as a courtesy to our European visitors, I have also included some very ROUGH European equivalents (i.e. grams & milliliters). Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (i.e. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).
- For more easy banana bread muffin recipes, please visit Bread Dad’s main Muffin Recipes section.
If you liked this recipe, please leave a comment below & give us a 5 star rating. Beginning bakers learn a lot from the visitor comments, tips & recipe variations. Jump to comment section
Reference Sources
- Wikipedia, Banana Bread
- Wikipedia, Muffin
- Wikipedia, Pumpkin
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!
Servings: 24 Muffins
Calories: 131kcal
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 | Cholesterol: 24mg | Sodium: 120mg | Potassium: 74mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1736IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
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