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Exploring the comforting flavors of autumn is a delightful experience, and what better way to embrace the season than with a batch of warm, fragrant Pumpkin Banana Mini Muffins? This recipe beautifully combines the richness of pumpkin with the sweetness of ripe bananas, creating a treat that's perfect for breakfast, an afternoon snack, or even dessert. With simple ingredients and easy preparation, these mini muffins are sure to become a favorite in your household.

Pumpkin Banana Mini Muffins

Embrace the flavors of autumn with these delectable Pumpkin Banana Mini Muffins! Combining ripe bananas and pumpkin puree, this easy recipe results in moist, flavorful treats perfect for breakfast, snacks, or dessert. Enhanced with warm spices like cinnamon and nutmeg, these muffins not only taste amazing but also pack a nutritional punch with vitamins and fiber. Discover how simple ingredients come together to create a cozy fall favorite your family will love!
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Ingredients
  

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

1 cup canned pumpkin puree

1/2 cup vegetable oil

1/2 cup brown sugar, packed

1/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

1/2 cup semi-sweet chocolate chips (optional)

Instructions
 

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

    Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, pumpkin puree, vegetable oil, brown sugar, and granulated sugar. Whisk in the eggs and vanilla extract until the mixture is smooth and well combined.

      Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

        Incorporate Dry into Wet: Gradually add the dry mixture to the wet mixture, stirring just until combined. Be careful not to overmix; it's okay if there are a few lumps.

          Add Nuts and Chocolate: If using, gently fold in the chopped walnuts or pecans and chocolate chips until evenly distributed throughout the batter.

            Fill Muffin Tin: Scoop the batter into the prepared mini muffin tin, filling each cup about 3/4 full.

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

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

                  Enjoy: Serve warm or at room temperature. These muffins are perfect for breakfast, snacks, or as a sweet treat any time of the day!

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