Name: banana & pumpkin muffins with chocolate chips
Ingredients: 4 tablespoons unsalted butter, at room temperature; 1 cup granulated sugar; 2 large eggs; 2 very ripe bananas, mashed; 1/2 cup sour cream ((4 ounces)); 1/2 cup pure pumpkin puree ((5 ounces)); 1 teaspoon pure vanilla extract; 2 cups unbleached all-purpose flour ((or gluten-free flour)); 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 cup bittersweet or semi-sweet chocolate chips, divided ((about 7.5 ounces))

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So we’re all in the midst of a pumpkin frenzy right about now. It’s just a thing we all do this time of year. But have you guys tried a delicious baked treat with both pumpkin and banana at the heart of it? With a generous sampling of dark chocolate thrown in for good measure? I have just the thing for you. These Banana & Pumpkin Muffins with Chocolate Chips are amazing.

And just when you thought it couldn’t get better, I’m here to tell you that these can be made gluten-free. With no sacrifice of flavor or texture. For real. Actually, what you are about to see in my photos are gluten-free muffins. I just had to make a few batches with gluten-free flour to be certain of their goodness before I shared this with you.

What you’ll need to get started…

Unsalted butter – At room temperature. It is important to use unsalted butter so that the natural butter flavor shines through without the influence of added salt.
Granulated sugar – When possible, I prefer to use organic granulated sugar. It’s less processed than conventional refined sugar, retaining some of the molasses, which contains vitamins, minerals, and antioxidants. Additionally, organic sugar is produced without synthetic pesticides or herbicides.
Eggs – Large eggs (chilled or at room temperature) are used in this recipe.
Bananas – Mashed. Be sure that your bananas are very ripe. I find that my potato masher works well in smashing up the pieces of banana. Or you could just use a fork.
Sour cream – Full-fat or reduced-fat sour cream is fine. Adds a rich tangy flavor to the muffins. If need be, you can substitute with regular or Greek yogurt.
Pure pumpkin puree – Do not substitute with pumpkin pie filling. Pumpkin puree is simply pureed pumpkin with no additional ingredients. In contrast, pumpkin pie filling is a pre-made mixture containing pumpkin puree, along with added sugar, spices, and thickeners.
Pure vanilla extract – Best to use pure vanilla extract. Made from only natural vanilla beans, water and alcohol, pure vanilla extract provides a richer, deeper flavor profile with additional aromatic notes that the artificial version lacks.
Flour – Unbleached all-purpose flour is used here. I always use flour that is organic, non-GMO and free of glyphosate. My personal favorite is from a domestic company, Sunrise Flour Mill, located in Minnesota. If desired, gluten-free flour can be used as an alternative. The final texture may be a bit more crumbly but still delicious.
Baking powder – Baking powder contributes to a lighter, fluffier texture in baked goods. I use Otto’s brand. Contains no cornstarch and is non-GMO. Carried at Whole Foods or purchased on Amazon.
Baking soda – Contributes to a slightly tangy flavor as well as creating a chewier texture. Baking soda also helps baked goods to brown.
Ground cinnamon – Adds a warm spicy-sweet flavor.
Chocolate chips – Bittersweet (60%) chocolate chips are highly recommended here. I use Ghirardelli brand chips, which are readily available in most stores and, so far, don’t contain bio-engineered ingredients. Semisweet chocolate chips would also work well for this recipe.

Prepare a 12-cup muffin tin by filling each cup with a paper liner. If not using liners, grease each cup.

Preheat oven to 350°F.
If not done yet, mash your ripe bananas.

In a large bowl, using electric hand mixer, beat the room-temperature butter and the sugar on high speed for about one minute.
The ingredients should be well-combined but the mixture will appear to be coarse.

Add the eggs to the butter-sugar mixture.
Continue beating for another minute until the mixture is creamy and smooth.

Add the mashed bananas, sour cream, pumpkin puree & vanilla extract to the mix.
Continue beating with the electric mixer until well combined, for about one more minute.

In a separate medium bowl, combine the flour, baking powder, baking soda & cinnamon.
Mix with a whisk until well combined.

My husband and I have no problem with gluten but several of our family members do. I always like to have the option to make my recipes gluten-free so the goodness can be enjoyed by all. When making baked treats, my go-to gluten-free flour is always Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. It never disappoints.

Add the dry ingredients to the batter.
Mix with a large spoon until just combined.
Do not over-mix.
There may be a few lumps, which will resolve during the baking process.
Gently fold in 2/3 cup of the chocolate chips.

It’s important to note that when the flour mixture is added, you can put away that electric hand mixer. From this point on, you’ll be using a large spoon to combine the remaining ingredients. Stir until it is all just blended.

My favorite chips for baking (and snacking) are Ghirardelli 60% Bittersweet Chocolate Baking Chips. They’re slightly larger than other chips and the bittersweet flavor is the perfect offset to the somewhat sweet batter.

Divide the batter among the 12 muffin cups filling each to the top.
Place five or six chocolate chips on the top of each muffin.
That way they’ll be visible after baking.

Bake for about 30 minutes.
Check for doneness by inserting a wooden toothpick in the center of a muffin.
If it comes out clean, they’re done.
Place the tray on cooling rack.

When checking for doneness, you may need to give it a few tries …you may not be sure if you happen to stab a piece of chocolate!

When cool enough to handle, remove the muffins from the tin.
Allow them to cool a while longer on the rack until the chocolate has reset.

You may be tempted to bite into one immediately but be careful. That generous amount of chocolate needs extra time to cool down and reset.

Our make-them-your-way Banana & Pumpkin Muffins with Chocolate Chips.

Whether you make them with gluten-free flour or regular flour, these beauties are simply delicious.

Can be enjoyed any time of the day.

Just add a cup of coffee. Or a glass of cold milk.

5 from 1 vote

banana & pumpkin muffins with chocolate chips

Make these awesome muffins your way - regular or gluten-free. Both ways delicious.

Servings 12 muffins

Author Rosemary Stelmach

Ingredients

4 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
2 very ripe bananas, mashed
1/2 cup sour cream (4 ounces)
1/2 cup pure pumpkin puree (5 ounces)
1 teaspoon pure vanilla extract
2 cups unbleached all-purpose flour (or gluten-free flour)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup bittersweet or semi-sweet chocolate chips, divided (about 7.5 ounces)

Instructions

Prepare a 12-cup muffin tin by filling each cup with a paper liner. If not using liners, grease each cup.
Preheat oven to 350°F.
In a large bowl, using electric hand mixer, beat the room-temperature butter and the sugar on high speed for about one minute. The ingredients should be well-combined but the mixture will appear to be coarse.
Add the eggs to the butter-sugar mixture. Continue beating for another minute until the mixture is creamy and smooth.
Add the mashed bananas, sour cream, pumpkin puree and vanilla extract to the mix and continue beating with the electric mixer until well combined, for about one more minute.
In a separate medium bowl, combine the flour, baking powder, baking soda and cinnamon. Mix with a whisk until well combined.
Add the dry ingredients to the batter and mix with a large spoon until just combined. Do not over-mix. There may be a few lumps, which will resolve during the baking process. Gently fold in 2/3 cup of the chocolate chips.
Divide the batter among the 12 muffin cups filling each to the top. Place five or six chocolate chips on the top of each muffin so that they will be visible after baking.
Bake for about 30 minutes. Check for doneness by inserting a wooden toothpick in the center of a muffin. If it comes out clean, they're done. Place tray on cooling rack.
When cool enough to handle, remove the muffins from the tin and allow them to cool a while longer on the rack until the chocolate has reset.

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