Jumbo Pumpkin Banana Muffins

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Moist and bursting with pumpkin, banana, and chocolate, these jumbo muffins are perfect for any fall occasion – breakfast, snack, or dessert! Bake up a batch today and fill your home with the warm and tasty flavors and scents of fall.

Prep Time 15

Cook Time 24

Total Time 39

Course Dessert

Cuisine American

Keyword Bakery style muffins, banana, pumpkin

Servings muffins

Calories 434cal

Author Muffin Tin Recipes

Cost $6

Equipment

jumbo muffin tins
jumbo muffin tin liners
oven *adjusted to the center rack position
Mixing Bowls
measuring cups and spoons
Whisk
scoop

Ingredients

1½ cups all-purpose flour
½ cup light brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 large egg
1 cup pumpkin puree
2 large ripened bananas
½ cup whole milk
¼ cup sour cream
1 cup mini chocolate chips

Instructions

Preheat oven to 400℉ (200 degrees C). Add cupcake liners to a jumbo muffin tin or a 12-count standard muffin tin.
In a large bowl, whisk together the flours, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
In a separate bowl, whisk together the egg, pumpkin puree, bananas, milk, and sour cream.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Stir in the chocolate chips.
Fill each muffin cup about ¾ full with batter.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Muffins will feel springy to the touch.
Let cool in the pan for a few minutes before removing to a wire rack to cool completely.

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition