These delicious Pumpkin Banana Chocolate Chip Muffins are a perfect treat for fall, using ripe bananas and pumpkin puree. The charming combination of flavors makes them a great way to use up leftover pumpkin.
1: Line a 12-cup muffin pan with paper liners and preheat the oven to 350°F.
2: In a medium bowl, beat softened unsalted butter and white sugar on high speed for 1 minute until well combined.
3: Add eggs one at a time and then add vanilla, mixing until combined.
4: Stir in mashed ripe bananas, Greek yogurt, and pumpkin puree, continuing to beat until well combined, about another minute.
5: In a separate medium bowl, combine all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice, mixing until well combined.
6: Add the dry ingredients into the wet ingredients and mix using a spatula just until combined, being careful not to overmix.
7: Fold in chocolate chips.
8: Fill muffin cups 3/4 full with the batter.
9: Bake for about 25 minutes.
