Go Back
Welcome to the delightful realm of Pumpkin-Banana Bliss Muffin Cups, where the comforting flavors of autumn come together with the sweet essence of ripe bananas. These little muffin cups are more than just a treat; they are a wholesome addition to your breakfast table or an excellent choice for an afternoon snack. Whether you are rushing out the door or indulging in a cozy afternoon baking session, this recipe offers a perfect balance of nutrition and flavor.

Mini Pumpkin Banana Muffin Cups

Discover the delectable world of Pumpkin-Banana Bliss Muffin Cups, where sweet bananas merge with the comforting essence of pumpkin for the perfect fall treat. These muffin cups are simple to make and use pantry staples, making them an ideal addition to breakfast or a yummy afternoon snack. Packed with nutrients and flavor, they're also a healthy alternative to traditional baked goods. Dive into the recipe and learn about the health benefits of each ingredient, along with tips for perfecting your baking experience. Enjoy this delightful fusion of taste and nutrition that’s sure to impress!
Print Recipe Pin Recipe

Ingredients
  

1 cup ripe bananas, mashed (approximately 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 substitute with whole wheat flour)

1/2 cup chocolate chips or walnuts (optional, for added flavor and texture)

A sprinkle of cinnamon sugar (for topping)

Instructions
 

Preheat Your Oven: Set your oven to 350°F (175°C) and prepare a mini muffin tin by greasing it or lining it 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 this mixture well until it becomes smooth and thoroughly blended.

      Combine Dry Ingredients: In a separate bowl, whisk together the baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Gradually incorporate the flour into the dry mixture, stirring until just combined—do not overmix; it's okay to have a few lumps.

        Combine Both Mixtures: Carefully pour the wet ingredients into the bowl with the dry ingredients. Gently stir until there are no large pockets of flour remaining. If you'd like, fold in the chocolate chips or walnuts at this stage.

          Fill Muffin Cups: Evenly distribute the batter among the prepared muffin cups, filling each about 2/3 full. For a delightful finishing touch, sprinkle a little cinnamon sugar on top of each muffin cup to add a sweet crunch.

            Bake: Place the muffin tin in the preheated oven and bake for 10-12 minutes. Check for doneness by inserting a toothpick into the center of a muffin cup; it should come out clean or with a few moist crumbs attached.

              Cool Down: Once baked, remove the muffin tin from the oven and let the muffin cups cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.

                Serve and Enjoy: After they have cooled, savor these delicious muffin cups on their own or spread with cream cheese or butter for an extra treat. They're perfect for breakfast or as a quick afternoon snack!

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