Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 cup mashed overripe bananas (about 2 large)
- ½ cup pumpkin puree (not pie filling)
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg, room temperature
- 1/3 cup melted unsalted butter
- 1 teaspoon vanilla extract
- 1 cup peeled and finely diced apples (Honeycrisp or Granny Smith)
- ½ cup fresh or frozen blueberries
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 425°F (218°C). This high initial heat helps the muffins rise quickly, creating those tall bakery-style tops. Line a 12-cup muffin tin with paper liners or grease them well with non-stick spray. Peel and dice your apples into small, uniform pieces so they soften evenly during baking.
- In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Ensure there are no large clumps of spice. This ensures an even distribution of leavening agents so your muffins rise uniformly.
- In a large bowl, mash the bananas until smooth. Whisk in the pumpkin puree, granulated sugar, and brown sugar until well combined. Add the egg, melted butter, and vanilla extract. Beat the mixture vigorously until it is smooth and the sugars have begun to dissolve into the wet base.
- Gently pour the dry ingredients into the wet ingredients. Use a spatula to fold the mixture together until just combined; do not overmix, or the muffins will be tough. Carefully fold in the diced apples, blueberries, and chocolate chips. The batter will be thick and fragrant.
- Divide the batter evenly among the 12 muffin cups, filling them almost to the top. Place the tin in the oven and bake at 425°F for 5 minutes. Without opening the oven door, reduce the heat to 350°F (175°C) and bake for an additional 15-17 minutes. A toothpick inserted into the center should come out clean or with just a few moist crumbs. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
- Cook Time: 42 minutes