Pumpkin Banana Muffins (VIDEO)

5 from 4 votes

These pumpkin banana muffins are crazy moist, with fragrant Fall spices and gooey chocolate chips - the perfect snack or quick breakfast.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Servings:

Calories: 289kcal

Prepare your muffin tin with 6 large muffin cases and pre-heat oven to 175 C / 347 F (no fan)
In a large bowl oil, whip the egg, oil, and 2 different kinds of sugar with an Electric hand mixer for a few minutes until fluffy, then fold pumpkin and banana puree in
Sift dry ingredients together (flour, baking soda, baking powder, salt, spices) then fold in by hand (using Rubber spatula). Do not use a mixer at this point
Lastly, fold in chocolate chips
Pour the batter into the muffin cases and bake for 25 minutes
Serve the muffins fresh or store them at room temperature for 2-3 days in air-tight container

INGREDIENT NOTES

All ingredients must be at room temperature to properly emulsify: eggs, pumpkin puree, etc.
For the best taste and texture make sure that your pumpkin puree is not watery. Strain it on cheesecloth to get rid of some of the liquid if necessary

TECHNIQUE NOTES

Digital scale is required for a consistent, happy baking experience:)
Do not overwork the muffin batter, after the wet ingredients are whipped up, switch to a rubber spatula to incorporate the dry ingredients
Always pre-heat your oven and consider using a digital oven thermometer for the best results
Baking this muffin takes 25 minutes in my oven however focus on the texture, not the time. Apply the toothpick check (it should come out clean) to avoid muffin, however do not over bake it as that would result in dry texture