Yields 12 muffins

Ingredients:

• 2 medium ripe bananas, peeled

• 1/2 cup brown sugar, firmly packed

• 1/2 cup granulated sugar

• 2 teaspoons pure vanilla extract

• 1 large egg, at room temperature

• 1 cup canned pumpkin puree

• 4 tablespoons unsalted butter, melted and cooled

• 1 1/2 cups all-purpose flour

• 1 tablespoon pumpkin pie spice

• 1 teaspoon ground cinnamon

• 1 teaspoon baking soda

• 1/4 teaspoon kosher salt

• 3/4 cup-1 cup dark or semisweet chocolate chips

Directions:

Preheat the oven to 350°. Prepare a standard muffin pan by generously misting with nonstick oil spray. Set aside.

Add the bananas to a large mixing bowl and mash until smooth in texture. Mix in the brown sugar, granulated sugar, and vanilla extract. Stir to combine until no lumps of sugar remain. Add the egg and mix until fully beaten and fully incorporated. Next, add the pumpkin puree, followed by the melted butter. Mix to combine all wet ingredients.

Separately, combine flour, pumpkin pie spice, cinnamon, baking soda, and salt. Add the flour mixture to the wet ingredients and mix just until a uniform batter forms. Add the chocolate chips and fold to distribute throughout the batter.

Use an ice cream scoop to evenly divide batter in the muffin pan. Bake for 25-30 minutes, until muffins rise, and a toothpick comes out clean when inserted into the center of the muffins.