Step 1

Preheat the oven to 425 degrees F.

Step 2

Grease 12 cup muffin pan with non-stick cooking spray or if using liners, line with liners.

Step 3

In a large mixing bowl, whisk coconut oil and honey. Whisk in eggs.

Step 4

With a wooden spoon, mix in the mashed banana, pumpkin puree, milk, pumpkin pie spice, baking soda, vanilla extract, and salt.

Step 5

Add the flour and mix just until combined. Fold in the chocolate chips.

Step 6

Spoon the batter evenly into the prepared pan. You should be able to fill all 12 muffin cups.

Step 7

Bake for 5 minutes at 425 F degrees, then keeping the muffins in the oven, reduce the oven temperature to 350 F degrees, and bake for additional 17-20 or until toothpick inserted in the middle comes out clean.

Step 8

Place the muffin pans on a cooling rack to cool. Store cooled muffins, covered, at room temperature for up to 3-4 days.