Best White Chocolate Banana Pumpkin Muffins Recipe

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white chocolate banana muffins recipe

What’s Up, Hungry People

Today we’re making “no-mess” White Chocolate Banana Pumpkin Muffins to welcome autumn’s arrival. These muffins require no mixing bowl or spoon—just a large gallon baggie that will do all the work for you!

The baggie makes it easy to mix and pipe the muffin batter directly into tins without any mess. This method is especially great for making muffins on a whim, without creating a bunch of dirty dishes. But for those who don’t want to make any waste with the baggie, you can totally make these muffins in a regular bowl too.

fall banana bread muffins

Here’s What You Need

  • Bananas: Adds natural sweetness and moisture.
  • Pureed Pumpkin: Provides moisture and a rich, earthy flavor.
  • Salted Butter: Gives a rich, creamy texture and a hint of saltiness.
  • Eggs: Binds the ingredients together for structure.
  • Sugar: Sweetens the batter.
  • Brown Sugar: Adds a deeper, caramel-like sweetness.
  • Baking Soda: Helps the muffins rise.
  • Baking Powder: Ensures the muffins rise evenly.
  • Pumpkin Spice Mix: Adds warm, cozy spices.
  • Vanilla Extract: Adds a hint of vanilla flavor.
  • Whole Wheat Flour: Provides a hearty texture.
  • White Chocolate Chips: Adds creamy, sweet bites.
  • Walnuts: Adds a crunchy topping.

Let’s Cook

No-Mess Method

  1. Prep the Baggie: Take a large gallon baggie and add all the ingredients. Release as much air as possible from the baggie before sealing it.
  2. Mix: Knead the baggie to mash the bananas and mix all the ingredients together until you have a smooth batter. Make sure there are no dry spots.
  3. Snip and Pipe: Move the batter to one corner of the baggie. Snip the corner with scissors about 1/2 inch up. Pipe the batter directly into a greased muffin tin.

Traditional Method

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease your muffin tin.
  2. Mash and Mix: In a bowl, mash the bananas. Add the pumpkin puree, sugar, brown sugar, baking powder, baking soda, pumpkin spice mix, and vanilla extract. Mix until smooth, leaving some banana chunks for texture.
  3. Combine: Stir in the whole wheat flour and white chocolate chips. Mix until you have a thick, smooth batter.
  4. Fill Tins: Spoon the batter into the greased muffin tin. Press crumbled walnuts into the top of each muffin, as desired.

Bake and Enjoy

  1. Bake: Bake for 15-20 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
  2. Cool: Let the muffins cool completely in the tin before removing them.
  3. Serve: These muffins are perfect for brunch or dessert!
best banana bread muffins with white chocolate chips

Tips and Troubleshooting

  • Muffin Consistency: If your batter seems too thick, add a splash of milk to reach the desired consistency.
  • Nut-Free Option: If you have nut allergies, skip the walnuts or substitute with seeds like pumpkin or sunflower seeds.
  • Storage: Store muffins in an airtight container at room temperature for up to three days or freeze for longer storage.
  • Gluten-Free: Substitute the whole wheat flour with a gluten-free flour blend to make these muffins gluten-free.
  • Chocolate Chips: Mix in some dark chocolate chips along with the white chocolate for a richer flavor.
  • Extra Spice: Add a pinch of cinnamon or nutmeg for an extra layer of warmth and spice.
white chocolate banana bread muffins

These white chocolate banana pumpkin muffins are the perfect treat to welcome the cozy fall season. They’re easy to make with minimal cleanup, thanks to the no-mess baggie method. Whether you’re enjoying them for breakfast, brunch, or dessert, these muffins are sure to be a hit. The combination of bananas, pumpkin, and white chocolate creates a delicious flavor that’s hard to resist. Give them a try and let the warm spices and sweet chocolate chips bring a little autumn joy to your table. Happy baking, Hungry People!

banana baggie muffins

White Chocolate Banana Pumpkin Muffins

The Starving Chef
These muffins combine the yummy flavors of banana, pumpkin, and white chocolate for a no-fuss autumn treat.
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert
Cuisine Muffins, Quick & Easy
Servings 24 muffins

Equipment

Ingredients
  

Instructions
 

FOR "NO-MESS" OPTION:

  • Mix all ingredients, per instructions below, in a gallon baggie. Be sure to release as much air as possible from the baggie before mixing at all steps to make sure the baggie doesn't pop. Move the batter to the corner of the baggie. Snip the corner with scissors about 1/2 inch up.

FOR "TRADITIONAL" OPTION:

  • Preheat oven to 350°F (175°C). In a gallon baggie or bowl, mash the bananas. Combine the mashed bananas with the pumpkin puree, sugar, brown sugar, baking powder, baking soda, pumpkin spice mix, and vanilla extract. Incorporate until smooth; it's okay if there are chunks of banana visible.
  • Stir in the whole wheat flour and white chocolate chips. Mix until a thick but smooth batter forms. If using a baggie, take a quick peek inside to make sure all of the dry ingredients are mixed into the wet ingredients.

BAKING INSTRUCTIONS:

  • Pipe or spoon the muffin batter into a greased muffin tin. Gently press crumbled walnuts into the top of each muffin, as desired. Bake for 15-20 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Cool completely in the muffin tin before flipping out onto a clean surface. Serve the muffins for brunch or dessert. Enjoy!

Video

Keyword banana, muffin, pumpkin, white chocolate
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