Ingredients:

  • 1/2 cup (115g) unsalted melted butter
  • 3/4 cup (150g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (120g) mashed overripe banana
  • 1/2 cup (120g) canned pumpkin puree
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (2g) baking powder
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) salt
  • 3/4 cup (130g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
  2. In a large bowl, whisk together the melted butter and brown sugar until smooth.
  3. Stir in the egg, vanilla, mashed banana, and pumpkin puree until the mixture is velvety and well-combined.
  4. Slowly whisk in the flour, baking soda, baking powder, cinnamon, and salt. Stop mixing the moment no dry streaks of flour remain.
  5. Gently fold in the chocolate chips using a spatula.
  6. Divide the batter evenly among the 12 muffin cups, filling them about 3/4 full.
  7. Bake for 18–22 minutes, or until the tops are mahogany-colored and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.