0 from 6 votes
Pumpkin Banana Muffins
Tender, moist, and fluffy, these pumpkin banana muffins are a delicious way to start the day or as an afternoon snack. Dotted with mini chocolate chips, these soft muffins are loved by both adults and children! No mixer required for these easy muffins!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 10 muffins
Calories: 330 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- ½ cup vegetable oil or canola oil
- 1 cup mashed bananas (around 2 bananas)
- 1 cup pumpkin puree
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- ⅓ cup brown sugar (packed)
- ¼ cup milk room temperature
- 2 cups all-purpose flour (240 grams)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1½ teaspoon pumpkin pie spice
- ¾ to 1 cup mini chocolate chips
Instructions
- Heat the oven to 425°F. Spray a muffin tin with nonstick spray or line it with cupcake liners. Set aside.
- In a mixing bowl, combine the oil, mashed bananas, pumpkin puree, eggs, vanilla extract, brown sugar, and milk. Stir until well combined.
- In another larger bowl, combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
- Pour the bowl of wet ingredients into the bowl of dry ingredients, and then fold everything together gently just until combined and no flour pockets remain. Be careful not to overmix.
- Add almost all the mini chocolate chips to the bowl of batter (add all the chocolate chips if you don’t want to sprinkle any on top). Gently fold the chocolate chips into the batter.
- Spoon the batter into liners, filling them almost all the way to the top. Top with the leftover chocolate chips.
- Bake for 5 minutes at 425°F, then without removing the muffins from the oven, reduce the oven temperature to 350°F. Bake for an additional 15 to 18 minutes or until a toothpick inserted in the center of the muffins comes out clean. The total time these muffins take in the oven is about 20 to 23 minutes.
- Allow the muffins to cool for 5 minutes in the muffin tin before removing and enjoying.
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Nutrition Information
Calories
330kcal
(17%)
Carbohydrates
43g
(14%)
Protein
5g
(10%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
7g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
35mg
(12%)
Sodium
296mg
(12%)
Potassium
192mg
(5%)
Fiber
2g
(8%)
Sugar
20g
(40%)
Vitamin A
3916IU
(78%)
Vitamin C
3mg
(3%)
Calcium
72mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10muffins
Amount Per Serving
Calories 330
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 35mg | 12% |
| Sodium | 296mg | 12% |
| Potassium | 192mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 3916IU | 78% |
| Vitamin C | 3mg | 3% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.