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As the leaves turn golden and the air becomes crisp, fall beckons us to indulge in its cozy flavors. Among the myriad of seasonal delights, few combinations evoke the warmth and comfort of autumn quite like pumpkin and banana. These two ingredients come together in a delightful harmony to create Pumpkin-Banana Bliss Muffin Cups, a treat that not only satisfies sweet cravings but also showcases the essence of the season. These muffin cups are an excellent way to use up overripe bananas while incorporating the rich, velvety texture of pumpkin puree, making them both delicious and practical.

Mini Pumpkin Banana Muffin Cups

Embrace the flavors of fall with Pumpkin-Banana Bliss Muffin Cups, a delightful treat that pairs the sweet richness of bananas with the cozy essence of pumpkin. These mini muffins are not only delicious but pack a nutritious punch with wholesome ingredients like ripe bananas, pumpkin puree, and warm spices. Perfect for breakfast, snacks, or gatherings, this easy recipe brings the joy of autumn to your kitchen. Discover how to make these moist, flavorful muffins and enjoy the season!
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Ingredients
  

1 cup ripe bananas, mashed (about 2 medium bananas)

1 cup canned pumpkin puree

1/3 cup vegetable oil (or melted coconut oil)

1/3 cup honey or maple syrup

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1 1/2 cups all-purpose flour (or whole wheat flour)

1/2 cup chocolate chips or walnuts (optional)

A sprinkle of cinnamon sugar (for topping)

Instructions
 

Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease or line a muffin tin with mini muffin liners.

    Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, pumpkin puree, vegetable oil, honey (or maple syrup), eggs, and vanilla extract. Whisk together until smooth and well blended.

      Combine Dry Ingredients: In a separate bowl, whisk together the baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Gradually add the flour to the dry mixture, mixing until just combined.

        Combine Both Mixtures: Pour the wet ingredients into the dry flour mixture. Stir gently until no large flour pockets remain. Be careful not to overmix; a few lumps are okay. If using, fold in the chocolate chips or walnuts.

          Fill Muffin Cups: Divide the batter evenly among the mini muffin cups, filling each about 2/3 full. Sprinkle cinnamon sugar on top for an added sweet crunch.

            Bake: Bake in the preheated oven for about 10-12 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

              Cool Down: Remove the muffin tin 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.

                Serve and Enjoy: Once cooled, enjoy these delightful muffin cups on their own or with a smear of cream cheese or butter. They’re fantastic for breakfast or as a snack!

                  Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 24 mini muffin cups