Preheat oven to 350 degrees F.

I typically line the muffin pan with cupcake liners so it's easier. But if you aren't using any, lightly grease your muffin pan. Set aside.

In a large bowl, combine flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside. In a separate bowl, cream together butter and sugar. Stir in eggs, milk, vanilla, mashed bananas, and pumpkin puree until smooth. Combine banana mixture and chocolate chips into flour mixture. Stir until well combined. Pour batter into muffin pan.

Bake for about 20-25 minutes. Check on muffins with a toothpick down the center.

Be careful you don't overbake these muffins; I like to pull them out when they are slightly browned at the top (not too much). You want them to remain moist, since they are small you can easily dry them out. 

Let muffins cool for at least 5 mins. Enjoy!

* If you want to make banana bread muffins without the pumpkin- just remove the pumpkin puree + pumpkin pie space & add 1 extra banana to your banana mixture. This is still the banana bread recipe I follow when it's not the fall season *