Name: banana & pumpkin muffins with chocolate chips
Ingredients: 4 tablespoons unsalted butter, at room temperature; 1 cup refined 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 all-purpose flour ((or gluten-free flour) *see Recipe Notes); 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))

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.

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. If there are a few small lumps when you’re done, it’s okay. They’ll smooth out in the end.

While prepping ingredients for the batter, might as well get your flour mixture ready. The flour is combined in a small separate bowl with the baking powder, baking soda and cinnamon. And speaking of flour, this is where you get to decide which way you’ll be making your muffins. Gluten-free or regular.

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 shared 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.

The batter for these guys really does come together quickly so get that oven preheating. The room temperature butter and sugar are beaten together with your electric hand mixer. The result will not be super creamy after this step …it will actually be a bit coarse. Once the eggs are added to the mix, you’ll have more of a creamy consistency.

This is when the remaining liquid ingredients are added. Continue beating with the electric hand mixer until smooth and well-combined.

Once your batter is well-mixed and smooth, the flour mixture is added. This is when 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. Be careful to not over-mix. If you notice a lump here or there, no worries. They will resolve during the baking process.

The chocolate chips are gently folded in. Be sure to hold on to some of those chips so that you can strategically place a few on the top of each muffin before baking.

The prepared muffin cups are filled to the top with the batter. I like to add five or six chocolate chips to each muffin so that they are obvious on the baked muffins. Almost like having “chip frosting” on each one. 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.

These guys will need to hang out in the oven for about 30 minutes. To test for doneness, insert a wooden toothpick in the center of a muffin. If it comes out clean, they’re done. You may need to give it a few tries …sometimes you won’t be sure if you happen to stab a piece of chocolate!

Once they are cool enough to handle, gently move the baked muffins to a cooling rack. 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.

Introducing 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.

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 refined 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 all-purpose flour (or gluten-free flour) *see Recipe Notes
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.

Recipe Notes

If making gluten-free muffins, it is recommended that you use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. I have used this particular flour for this recipe numerous times with great success.

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