Pumpkin Banana Muffins

Pumpkin banana muffins are an easy one bowl recipe, that gives the fluffiest, most flavorful muffins. They're filled with warm spices and lots of chocolate chips, with the perfect mix of banana and pumpkin.

These pumpkin banana muffins are moist, sweet and perfectly spiced. Not to mention so quick and easy to make for a quick breakfast, snack or to throw in kids lunches.

For more pumpkin recipes you should try my pumpkin white chocolate chip cookies, pumpkin pie with graham cracker crust, or my pumpkin protein muffins.

• Butter: I love the depth of flavor that browning the butter gives to these muffins. But if you don't want to spend the time you can just use melted butter.
• Banana: I have found that one large mashed banana seems to always work, so I don't bother measuring.
• Pumpkin: You will be using canned pumpkin puree, not pumpkin pie filling.
• Chocolate Chips: I use semi-sweet, but you could also sub in milk chocolate, white chocolate or skip the chocolate all together.
• Turbinado Sugar: This is a coarse, thick sugar that adds a nice crunchy topping to muffins and quick breads.

Recipe Instructions

Here is how to make these muffins. You will need a large bowl and a muffin tin.

1. Step 1: Start by browning the butter. You'll take ½ cup of butter and melt in a medium saucepan, and then continue to cook beyond the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from the ideal amber brown to burnt fairly quickly. Once finished browning, pour into a bowl and allow to cool completely. You want all the little brown bits. Those are what is going to give it the flavor.

2. Step 2: In a large bowl mash your large banana. Add brown butter, sugar, eggs, pumpkin purée and vanilla, whisking or beating until smooth.

3. Step 3: Pour the baking soda, salt, pumpkin spice and flour into the bowl of wet ingredients and whisk until just combined. Do not overmix. Fold in chocolate chips.

4. Step 4: Using a ¼ cup cookie scoop, scoop batter into prepared muffin cups. You want muffin cups to be completely full. Top with a few additional chocolate chips and some turbinado sugar.

5. Step 5: Bake for 17-20 minutes, or until a toothpick inserted in the middle comes out clean.

FAQ

Storing & Freezing

These pumpkin banana muffins should be stored in an airtight container at room temperature for 3-4 days for remaining fresh. Keep in mind that the tops of the muffins will start to soften once sealed in a container.

I love freezing my muffins and pulling them out for a quick on the go breakfast. You can store them all together in a large ziplock bag or airtight container, or place them in individual bags so you can grab one every time you want one.

Other Popular Recipes to Try

Pumpkin Banana Muffins

Brooke Homec

Pumpkin banana muffins are an easy one bowl recipe, that gives the fluffiest, most flavorful muffins. They're filled with warm spices and lots of chocolate chips, with the perfect mix of banana and pumpkin.

5 from 15 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 17 minutes mins

Total Time 32 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 10

Calories 354 kcal

Bake ModePrevent your screen from going dark

Ingredients

 

.5x1x2x

• ▢ ½ cup (113.5 g) butter browned and cooled
• ▢ 1 large banana
• ▢ 1 cups (200 g) granulated sugar
• ▢ 2 large eggs room temperature
• ▢ 1 cup (235 g) pumpkin puree
• ▢ 1 teaspoon vanilla
• ▢ ½ teaspoon (0.5 teaspoon) soda
• ▢ ½ teaspoon (0.5 teaspoon) salt
• ▢ 2 teaspoon pumpkin pie spice
• ▢ 1½ cups (210 g) all-purpose flour
• ▢ 1 cup (180 g) chocolate chips
• ▢ turbinado sugar for topping

Instructions

 

• Start by browning the butter. You'll take ½ cup of butter and melt in a medium saucepan, and then continue to cook beyond the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from the ideal amber brown to burnt fairly quickly. Once finished browning, pour into a bowl and allow to cool completely. You want all the little brown bits. Those are what is going to give it the flavor.
• Preheat the oven to 350°F and fill muffin cups with liners or spray with non-stick spray.
• In a large bowl mash your large banana. Add brown butter, sugar, eggs, pumpkin purée and vanilla, whisking or beating until smooth.
• Pour the baking soda, salt, pumpkin spice and flour into the bowl of wet ingredients and whisk until just combined. Do not overmix. Fold in chocolate chips.
• Using a ¼ cup cookie scoop, scoop batter into prepared muffin cups. You want muffin cups to be completely full. Top with a few additional chocolate chips and some turbinado sugar.
• Bake for 17-20 minutes, or until a toothpick inserted in the middle comes out clean.
• Allow to cool for about 10 minutes before removing from pan.

Notes

Feel free to omit the chocolate chips, or sometimes I do half with and half without.

If you do not want to spend the time to brown the butter you can use melted butter or oil as a substitute.

I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

 

Nutrition

Calories: 354kcalCarbohydrates: 51gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 62mgSodium: 206mgPotassium: 191mgFiber: 2gSugar: 33gVitamin A: 4160IUVitamin C: 2mgCalcium: 34mgIron: 2mg

Tried this recipe?Let us know how it was!