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Pumpkin and bananas are two ingredients that stand out not just for their flavor but also for their nutritional benefits. Pumpkin, a quintessential autumn ingredient, is rich in vitamins such as A, C, and E, along with a wealth of antioxidants. It also boasts a high fiber content, which can aid digestion and promote a sense of fullness—making it an ideal ingredient for wholesome baking. On the other hand, ripe bananas add natural sweetness, reducing the need for added sugars while providing potassium and vitamin B6. The combination of these two ingredients creates a moist, flavorful muffin that is sure to delight the palate.

Mini Pumpkin Banana Muffin Cups

Embrace the flavors of fall with Pumpkin-Banana Bliss Muffin Cups! This delightful recipe combines the rich sweetness of ripe bananas and the wholesome goodness of pumpkin, resulting in moist, flavorful muffins perfect for breakfast, snacks, or dessert. Packed with nutrients like vitamins and fiber, these guilt-free treats are a great way to enjoy autumn. With simple ingredients and optional add-ins, you can customize these muffins to your liking. Start your baking journey today and enjoy the warm, inviting aroma that fills your kitchen!
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Ingredients
  

1 cup pureed pumpkin (canned or freshly made)

2 ripe bananas, mashed

1/4 cup vegetable oil or melted coconut oil

1/2 cup brown sugar, packed

1/4 cup honey or maple syrup

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

1/2 cup chocolate chips or raisins (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or lightly grease it.

    Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, mashed bananas, oil, brown sugar, honey (or maple syrup), eggs, and vanilla extract. Stir until the mixture is smooth and well-combined.

      Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until well blended.

        Combine Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix.

          Fold in Add-Ins: If desired, fold in the chopped nuts and chocolate chips or raisins gently.

            Fill the Muffin Cups: Spoon the batter into the prepared mini muffin cups, filling each about 2/3 full.

              Bake: Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted in the center comes out clean.

                Cool: Remove the muffin tray from the oven and allow the muffin cups to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                  Enjoy: Serve warm or at room temperature, and enjoy these delightful mini muffins as a snack, breakfast, or dessert!

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 24 mini muffins