These fall Pumpkin Banana Muffins are moist and flavorful, with a perfect balance of pumpkin, banana, and chocolate. They are perfect for breakfast, snack, or dessert.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Dessert
Cuisine: American
Keyword: jumbo muffins, pumpkin muffin
Servings: 6jumbo muffins
Calories: 434cal
Author: Amy Desrosiers
Cost: $4
Equipment
6-count jumbo muffin tin
oven adjusted to the center rack position
jumbo cupcake liners
Mixing Bowls
Measuring cups and spoons
Whisk
spoon
Ingredients
1½cupsall-purpose flour
½cuplight brown sugar
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
1teaspooncinnamon
1teaspoonpumpkin pie spice
1largeegg
1cupcanned pumpkin puree
2largeripened bananas
½cupwhole milk
¼cupsour cream
1cupmini chocolate chips
Instructions
Preheat oven to 400℉ (200 degrees C). Add cupcake liners to a jumbo muffin tin or a 12-count standard muffin tin.
In a large bowl, whisk together the flours, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
In a separate bowl, whisk together the egg, pumpkin puree, bananas, milk, and sour cream.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Stir in the chocolate chips.
Fill each muffin cup about 3/4 full with batter.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Muffins will feel springy to the touch.
Let cool in the pan for a few minutes before removing to a wire rack to cool completely.
Notes
Nutritional values may vary and are meant to be a guide.