Pumpkin Chocolate Chip Muffins
- 4 eggs
- 2 cups sugar
- 1 can (15-oz.) pumpkin puree
- 3/4 cup mashed banana
- 1/4 cup oil
- 2 cups all-purpose flour
- 1 cup whole wheat pastry flour
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tbsp. pumpkin pie spice
- 1 tsp. salt
- 2 cups chocolate chips, plus more for topping
Preheat oven to 400 degrees F. Prepare 2 muffin tins with liners or non-stick cooking spray.
In a large bowl, whisk together the eggs, sugar, pumpkin, banana, and oil.
In a medium bowl whisk together the flours, baking soda, baking powder, pumpkin pie spice, and salt.
In small batches, add the dry ingredients to the wet, mixing well between each addition. Fold in the chocolate chips.
Fill the muffin cups 2/3 full and bake for 25 minutes, until a toothpick inserted in the center comes out clean. Keep in an airtight container for up to 1 week.