Pumpkin Banana Muffins with Chocolate Chips and Pecans

I know these are delicious because Rose can’t pass any where near them without frantically signing ‘please, food, please, food’ and pointing with a slight look of panic on her face.  I don’t know if it’s the banana, the pumpkin, the pecans or the chocolate that puts the big grin on her face when she gets a piece of it in her hand but whatever it is, it keeps me in the kitchen making more.
Pumpkin Banana Muffins with Chocolate Chips
1 1/2 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp freshly ground nutmeg
1/2 cup butter, room temp
1/2 cup white sugar
1/2 cup brown sugar
2 large eggs
1 cup pumpkin puree
1 tsp vanilla extract
1 cup toasted pecans, roughly chopped
1 cup semi-sweet chocolate chips
1 medium banana, chopped
Preheat oven to 375F.  Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, salt and spices.
In a large bowl, cream together butter and sugar until light and fluffy.  Beat in eggs, one at a time, then the pumpkin puree and vanilla extract.
Gradually add the flour mixture into the pumpkin mixture, stirring just until everything is combined.  Fold in the pecans, chocolate chips and banana.
Divide batter evenly into prepared muffin cups.
Bake 18-20 minutes or until a toothpick inserted into the center of the muffin comes out clean.
Turn muffins out onto a wire rack to cool completely.
adapted from Baking Bites

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