– Baking spray with flour – 1 c. unsweetened pumpkin puree – 1/2 c. packed light brown sugar – 1/2 c. granulated sugar – 1/2 c. vegetable oil – 2 large egg – 1/4 c. buttermilk
– 1/2 tsp. vanilla extract – 1 1/2 c. all-purpose flour – 1 tsp. pumpkin pie spice – 3/4 tsp. baking powder – 1/2 tsp. baking soda – 1/2 tsp. kosher salt – 1 c. mini semisweet chocolate chips, divided
Preheat the oven to 350°F. Line a 12-cup muffin tin with cake liner, or spray with flour with baking spray.
In a large bowl, mix together bananas, light sugar, powdered sugar, oil, eggs, butter and vanilla until well combined.
Add flour, pumpkin syrup, baking powder, baking soda and salt and stir until just combined. Roll in ¾ cup mini chocolate chips.
Using a ⅓-cup measuring cup or scoop, transfer batter to each lined muffin cup.
Spread the remaining ¼ cup chocolate chips evenly over the whipped batter.
Bake until the tops are golden brown and a wooden spoon inserted into the center of the muffin comes out clean, 20 to 22 minutes.