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pumpkin banana bread muffins in parchment paper liners

Pumpkin Banana Bread Muffins

These Pumpkin Banana Bread Muffins are the perfect cross between cozy banana bread with a festive pumpkin spice flair.
5 from 1 vote
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Course: Breakfast, Muffin, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12
Calories: 223kcal
Author: Lindsey

Ingredients

Wet Ingredients

  • 2 overripe bananas mashed
  • 1 cup pumpkin puree
  • ½ cup light brown sugar packed
  • ⅓ cup avocado oil
  • 2 large eggs
  • 2 teaspoons vanilla bean paste or extract

Dry Ingredients

  • 1.5 cups white whole wheat flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • ½ cup semi-sweet chocolate chips

Instructions

  • Preheat oven to 375°F and line a 12-tin muffin pan with muffin liners.
  • To a large bowl, add all wet ingredients and whisk to combine.
    2 overripe bananas, 1 cup pumpkin puree, 1/2 cup light brown sugar, 1/3 cup avocado oil, 2 large eggs, 2 teaspoons vanilla bean paste or extract
  • Next, add dry ingredients (except chocolate chips) and stir until just combined. Gently fold in chocolate chips with a rubber spatula.
    1.5 cups white whole wheat flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, 1 teaspoon pumpkin pie spice, 1/2 teaspoon salt, 1/2 cup semi-sweet chocolate chips
  • Divide batter evenly into the prepared muffin tin. Bake for 23-25 minutes. Muffins are done when an inserted toothpick comes out clean, and when the muffins spring back when gently pressed on top.

Nutrition

Calories: 223kcal | Carbohydrates: 31g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 205mg | Potassium: 198mg | Fiber: 3g | Sugar: 15g | Vitamin A: 3240IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg