Pumpkin Chocolate Chip Muffins (with VIDEO)

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While Ella and I mostly have opposite tastes in desserts, homemade muffins are one thing we can agree on – and these Pumpkin Chocolate Chip Muffins were a recent shared favorite!

These Pumpkin Chocolate Chip Muffins have a secret ingredient in the mix: bananas! A delicious pumpkin muffin that tastes like it came from a bakery

Pumpkin Chocolate Chip Muffins Recipe

Ella is obsessed with all things pumpkin, and while I like pumpkin, I’m not a huge fan of pumpkin spice. So when she recently requested that we make a batch of pumpkin spice muffins, I suggested instead that we make pumpkin chocolate chip muffins – and she didn’t need any convincing!

Now, if you’re not sure that pumpkin and chocolate make a great flavor combination – I need you to change your weekend plans and make our Magical Pumpkin Cake. It is the recipe that convinced me that chocolate and pumpkin belong together.

Soon I need to share an entire post dedicated to the beauty that is chocolate and pumpkin, but for now, here are a few choice examples:

This pumpkin chocolate chip muffin recipe is a modified version of my popular banana chocolate chip muffin recipe. Bananas add sweetness and moisture to these muffins, reducing the amount of sugar and oil used.

The pumpkin puree also adds moisture and an earthy sweetness – however, these muffins don’t taste overly pumpkin-y. The flavor becomes more pronounced the day after you bake them, but it’s really their color that gives away their key ingredient.

We’ve now made this batter into jumbo muffins, mini muffins, and a pumpkin chocolate chip loaf. It is so versatile and it’s always a crowd-pleaser. Ella loved getting a couple of mini muffins in her lunch box as a treat, and splitting a jumbo muffin slathered with butter is a special afternoon treat. (Okay, I split it reluctantly.)

These muffins are seriously bakery-quality and would be great for casual entertaining. If you want to over a variety, my lemon poppyseed muffins are the most popular muffins on our website.

Watch our quick recipe video to see just how easy these Pumpkin Chocolate Chip Muffins are to make, and then be sure to scroll down and grab our free printable recipe:

 

Pumpkin Chocolate Chip Muffins Recipe

Scroll down to the printable recipe card for full measurements.

Tip: you can add pumpkin spice to this recipe, if desired.

Kitchen Tools You May Find Helpful

  • Jumbo muffin tray
  • Measuring cups and spoons
  • Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
  • Measuring bowl

How to Make Pumpkin Chocolate Chip Muffins

Preheat oven to 350F

In a small bowl, whisk together the flour, baking soda, baking powder, cinnamon and salt. Set aside.

In a large bowl, use an electric mixer to combine the pumpkin puree and bananas until cohesive. Beat in the eggs, one at a time, followed by the butter, oil, and vanilla extract, followed by the sugar.

Slowly incorporate and the flour mixture and stop when the batter is just combined. You do not want to over beat the batter.

Stir in the chocolate chips to you personal preference.

Line a jumbo (or regular) muffin pan with muffin liners and fill each 2/3 of the way full with batter.

Bake for 22-28 minutes for jumbo muffins, or18-22 for regular-sized muffins, or until an inserted toothpick comes out clean and the tops spring back when tapped.

 

Pin this Pumpkin Chocolate Chip Muffins recipe:

A delicious pumpkin breakfast recipe, these chocolate chip pumpkin muffins are flavorful, moist and jumbo-sized, everything a muffin should be

Grab your free printable for our pumpkin chocolate chip muffins recipe:

Yield: 8 jumbo muffins, 18 regular sized

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

These Pumpkin Chocolate Chip Muffins have a secret ingredient in the mix: bananas! A delicious pumpkin muffin that tastes like it came from a bakery

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 3 Tablespoons butter
  • 1/3 cup oil (or applesauce)
  • 1 1/3 cup white sugar
  • 1 cup pumpkin puree
  • 2 bananas, over ripe
  • 4 eggs
  • 1 1/2 teaspoons vanilla extract
  • 3 1/2 cup flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • Pinch salt
  • Chocolate chips, as desired

Instructions

  1. Preheat oven to 350F
  2. In a small bowl, whisk together the flour, baking soda, baking powder, cinnamon and salt. Set aside.
  3. In a large bowl, use an electric mixer to combine the pumpkin puree and bananas until cohesive. Beat in the eggs, one at a time, followed by the butter, oil, and vanilla extract, followed by the sugar.
  4. Slowly incorporate and the flour mixture and stop when the batter is just combined. You do not want to over beat the batter.
  5. Stir in the chocolate chips to you personal preference.
  6. Line a jumbo (or regular) muffin pan with muffin liners and fill each 2/3 of the way full with batter.
  7. Bake for 22-28 minutes for jumbo muffins, or18-22 for regular-sized muffins, or until an inserted toothpick comes out clean and the tops spring back when tapped.

Notes

If desired, you may substitute pumpkin spice instead of the cinnamon

Recommended Products

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 549Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 104mgSodium: 291mgCarbohydrates: 88gFiber: 4gSugar: 41gProtein: 10g

Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.

Pin this Recipe for Later

Please leave a comment on the blog or share a photo on Pinterest

This pumpkin chocolate chip muffin recipe is a delicious, bakery-quality muffin recipe perfect for fall entertaining.

For more delicious pumpkin desserts, check out our Pumpkin Turnovers or our Magical Pumpkin Cake (with video).

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