Ingredients:

  • 2 large overripe bananas (approx. 225g / 1 cup mashed)
  • 1/2 cup (122g) 100% pure pumpkin puree
  • 1 large egg, room temperature
  • 1/3 cup (80ml) neutral oil (avocado or coconut oil)
  • 1/2 cup (100g) light brown sugar, packed
  • 1 tsp (5ml) pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp fine sea salt
  • 1/2 cup (90g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (180°C) and line a 12 cup tin with paper liners or a light coating of oil.
  2. In a large mixing bowl, mash the 2 overripe bananas until they are a liquidy, chunky soup.
  3. Whisk in 1/2 cup pumpkin puree, 1 large egg, 1/3 cup neutral oil, 1/2 cup light brown sugar, and 1 tsp vanilla extract. Whisk until the mixture looks glossy and smooth.
  4. In a separate smaller bowl, stir together 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1 tbsp pumpkin pie spice, and 1/2 tsp sea salt.
  5. Pour the dry ingredients into the wet. Use your spatula to fold until only a few streaks of flour remain.
  6. Gently stir in 1/2 cup semi sweet chocolate chips. The batter should be thick and hold its shape.
  7. Divide the mixture evenly between the 12 muffin cups, filling them about 3/4 of the way full.
  8. Place in the center rack for 20 minutes until a toothpick comes out with only a few moist crumbs.
  9. Let them sit in the pan for 5 minutes until the edges pull away slightly.
  10. Transfer to a wire rack. They are best when the chocolate is still molten and the crust is slightly firm.