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Preheat the oven to 415 F.
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Grease a 12 cup muffin pan with non-stick cooking spray or line with liners.
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In a large mixing bowl, mash banana using a fork. Whisk in pumpkin, eggs, coconut oil, honey, vanilla, milk, and yogurt.
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Add brown sugar, baking powder, baking soda, pumpkin pie spice, and vanilla extract and whisk until combined.
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Slowly add flour and stir with a wooden spoon until just combined (do not overmix - it's okay if you still see a little bit of flour) and gently fold in 1/2 cup of chocolate chips, reserving the rest for topping.
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Scoop batter (I use a cookie scoop) evenly into prepared muffin pan, filling about 3/4 full. Top with extra chocolate chips or pecans if desired.
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Bake at 415 F degrees for 5 minutes, then reduce the oven temperature (leaving the muffins inside the oven) to 350 F degrees, and bake for an additional 6-9 minutes (do NOT overbake as muffins will continue to cook after removing from oven) or until a toothpick inserted in the middle comes out clean.
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Remove pan from oven and allow the muffins to cool in pan for 10 minutes.