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As the crisp air of autumn sets in and the leaves begin to change, there’s an undeniable charm about baking seasonal treats that warms the heart and home. Among the myriad of flavors that define this cozy season, the combination of pumpkin and banana stands out as a delightful fusion, creating a unique flavor profile that is both comforting and delicious. Enter the Pumpkin Banana Bliss Mini Muffins—a scrumptious snack that embodies the essence of fall while offering a sweet escape for any time of day.

Pumpkin Banana Mini Muffins

Embrace the flavors of fall with Pumpkin Banana Bliss Mini Muffins! These delightful treats combine the rich taste of pumpkin with the natural sweetness of ripe bananas, creating a snack that is both comforting and nutritious. Perfect for breakfast, a midday pick-me-up, or a sweet dessert, these bite-sized muffins are easy to make and oh-so-flavorful. Packed with vitamins and fiber, they're a delicious way to celebrate the season while keeping your health in check.
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Ingredients
  

1 cup mashed ripe bananas (about 2 large bananas)

1 cup canned pumpkin puree

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1/4 cup melted coconut oil (or vegetable oil)

2 large eggs

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp salt

1/2 cup chocolate chips or walnuts (optional)

Instructions
 

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

    Mix Wet Ingredients: In a large bowl, combine the mashed bananas, pumpkin puree, granulated sugar, brown sugar, melted coconut oil, eggs, and vanilla extract. Beat until smooth and well combined.

      Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until evenly mixed.

        Combine Mixtures: Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix. If using, fold in the chocolate chips or walnuts.

          Fill Muffin Pan: Spoon the batter evenly into the prepared mini muffin pan, filling each cup about 2/3 full.

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

              Cool: Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                Serve and Enjoy: Enjoy the muffins warm or at room temperature as a delightful snack or breakfast option!

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