These jumbo pumpkin banana chocolate muffins are the perfect snack, dessert or brunch item. Made from scratch with winter spices, applesauce, pure pumpkin, banana puree, and melted chocolate, these muffins are topped with as much pecan chocolate chunk streusel as you can fit on a muffin.
Why You Should Make These Muffins
- enormous amounts of chocolate pecan streusel.
- the pumpkin banana chocolate muffin combo is delicious.
- the spices add a warm taste to these muffins.
- these muffins with their protective streusel covering last days in an airtight container.
How To Make These Jumbo Pumpkin Muffins
Start by melting the butter for the streusel and cooling it down. Add the cooled butter to the all-purpose flour, sugars, cinnamon, nutmeg, and ginger. Stir with a fork or your fingers. It should be well combined. Add the chocolate chunks and chopped pecans to the mix. Stir with a fork or a fork. The mixture will be clumpy. This is what we want. Set the streusel aside for the time being.
All-purpose flour, baking soda, ground cinnamon, ground nutmeg, and fine sea salt are whisked together in a small bowl and set aside,
Vegetable oil, applesauce, sugar, and brown sugar are whisked together in a large bowl until smooth. One by one, pure pumpkin, banana puree, melted chocolate, lightly beaten eggs, and milk are added to the batter and whisked until incorporated.
The flour mixture is added to the pumpkin mixture and folded in gently using a large spatula. Avoid over mixing.
The muffin batter is divided evenly between the 6 jumbo muffin liners using a cookie scoop or large spoon.
The streusel is sprinkled over the pumpkin muffin batter.
The jumbo pumpkin muffins are baked in a preheated oven for 28 to 32 minutes or until a toothpick inserted in the center of one of the muffins comes out clean. The muffins are removed from the oven and cooled on a wire rack in the pan.
These muffins are delicious warm with a smear of butter.
Other Muffin Recipes You Might Enjoy
Some of our most popular muffin recipes include: lemon ricotta blueberry muffins, raspberry blueberry muffins, raspberry cheesecake muffins, roasted strawberry muffins and banana pecan muffins
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Jumbo Pumpkin Banana Chocolate Muffins
Equipment
- 1 (6-cavity) jumbo muffin pan
Ingredients
Streusel:
- 90 grams all-purpose flour (3/4 cup)
- 50 grams granulated sugar (1/4 cup)
- 50 grams packed light or dark brown sugar (1/4 cup)
- 1 gram ground cinnamon (1/2 teaspoon)
- 1 gram ground nutmeg (1/4 teaspoon)
- 1 gram ground ginger (1/4 teaspoon)
- 84 grams unsalted butter (6 tablespoons), melted
- 45 grams chopped dark chocolate (1/4 cup)
- 50 grams chopped pecans (1/2 cup)
Muffins:
- 220 grams all-purpose flour (1-3/4 cups)
- 5 grams baking soda (1 teaspoon)
- 3 grams ground cinnamon (1 teaspoon)
- 1 gram ground nutmeg (1/4 teaspoon)
- 1 gram ground ginger (1/4 teaspoon)
- 1 gram fine sea salt (1/4 teaspoon)
- 60 grams vegetable oil (1/4 cup)
- 60 grams applesauce (1/4 cup)
- 50 grams granulated sugar (1/4 cup)
- 150 grams packed light or dark brown sugar (3/4 cup)
- 280 grams pure pumpkin (1-1/4 cups)
- 60 grams banana puree (1/4 cup)
- 50 grams chopped dark chocolate (1/4 cup), melted + cooled
- 100 grams egg (2 large), room temperature + lightly beaten
- 60 grams milk (1/4 cup OR 60 ml), room temperature
Instructions
Streusel:
- Add all-purpose flour, granulated sugar, light brown sugar, ground cinnamon, ground nutmeg, ground ginger, and melted butter to small bowl. Stir with a fork to combine.
- Add chopped dark chocolate chunks and rough chopped pecans to sugar mixture. Stir to combine. Set aside.
Muffins:
- Preheat oven to 400 degrees F. Line a 6-cavity jumbo muffin pan with paper liners.
- Add all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, and fine sea salt to a small mixing bowl. Whisk to combine. Set aside.
- Add vegetable oil, applesauce, granulated sugar, and light brown sugar to large mixing bowl. Whisk until the mixture is smooth.
- Add pumpkin puree and banana puree to sugar mixture. Whisk to combine.
- Add melted chocolate to pumpkin mixture. Whisk to combine.
- Add lightly beaten eggs to pumpkin mixture. Whisk until completely incorporated.
- Add milk to pumpkin mixture. Whisk until completely incorporated.
- Add flour mixture to pumpkin mixture. Fold in gently with a large spatula.
- Divide pumpkin muffin batter between jumbo muffin liners.
- Sprinkle streusel over muffin batter.
- Bake muffins in preheated oven for 28-32 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin pan from oven and place on wire rack to cool for several minutes. Remove muffins from pan and cool completely.
