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Banana Pumpkin Muffins

  • Author: Elise
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins, Pumpkin, Banana, Fall
  • Method: Bake
  • Cuisine: American


These Banana Pumpkin Muffins are moist, flavorful, and so easy to make with just one bowl and a whisk. They are a twist on the classic banana or pumpkin muffin for a fun, fall-flavored breakfast, brunch, snack, or treat!


  • 1/4 cup (50g) vegetable oil
  • 1/2 cup (120g) light brown sugar, packed
  • 1/2 cup (110g) granulated sugar
  • 2 large eggs (100g), room temperature
  • 2/3 cup (180g) mashed ripened bananas, about 2 medium bananas
  • 2/3 cup (190g) pumpkin puree
  • 1 2/3 cup (233g) all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups (270g) chocolate chips or chunks + additional for topping


  1. Preheat your oven to 350 degrees Fahrenheit and line a 12-count muffin tin with liners.
  2. In a large bowl, use a whisk to combine vegetable oil, light brown sugar, granulated sugar, room temperature eggs, mashed banana, and pumpkin puree together until combined. The mixture may not be smooth.
  3. Add all purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt to the large bowl and whisk only until you see the dry ingredients disappear into the wet. Mixing past when the dry ingredients incorporate into the batter could lead to dense muffins.
  4. Fold or whisk chocolate chips, chunks, or other mix-ins into the batter. Ensure the mix-ins are evenly dispersed throughout.
  5. Divide the batter evenly between the liners, adding about 1/3 cup of batter to each cavity until the liners are almost full.
  6. Push additional chocolate chips or other chosen mix-ins into the tops of the muffins for a bakery-style look.
  7. Bake the muffins for 18-22 minutes or until the tops are domed and just slightly soft in the center, the muffins spring back when quickly poked in the center with your pointer finger, and a toothpick inserted into the center comes out with some moist crumbs.
  8. Allow the muffins to fully cool before storing in an airtight container or tightly covered at room temperature for up to 4 days or in the freezer for up to 4 months.


Ripe Bananas: Make sure to use ripe bananas in this recipe for the best flavor and texture. The more brown spots on the bananas, the better!

Topping: For bakery-style muffins, push additional chocolate chips or other desired mix-ins into the tops of the muffins before baking.

Bake Time: All ovens bake differently, so keep an eye on the muffins while they are baking. The muffins are done when they are domed, slightly soft in the center, and when a toothpick inserted into the center comes out with a few moist crumbs. 

Keywords: Banana Pumpkin Muffins, Pumpkin Chocolate Chip Muffins, Banana Muffins