Jumbo Pumpkin Banana Muffins

Pumpkin Banana Chip muffins on a wooden platter with an orange, checkered napkin.

5 from 1 vote

Jumbo Pumpkin Banana Muffins

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

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Keyword: jumbo muffins, pumpkin muffin

Servings: jumbo 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

1½ cups all-purpose flour
½ cup light brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 large egg
1 cup canned pumpkin puree
2 large ripened bananas
½ cup whole milk
¼ cup sour cream
1 cup mini 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.

Nutrition