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As the leaves begin to change and the air turns crisp, the culinary world welcomes the warm, comforting flavors of fall. Among the seasonal favorites, pumpkin and banana have emerged as two beloved ingredients that bring a delightful sweetness and nutritional punch to various recipes. This fall, we invite you to indulge in the cozy flavors of our Pumpkin-Banana Bliss Mini Muffins. These little treats perfectly combine the rich, earthy taste of pumpkin with the natural sweetness of ripe bananas, creating a muffin that is both moist and flavorful.

Baked Pumpkin Banana Mini Muffins

Embrace the flavors of fall with our Pumpkin-Banana Bliss Mini Muffins! These delightful treats combine the rich taste of pumpkin and the sweet essence of ripe bananas, creating a moist and flavorful snack perfect for any time of day. Enjoy them as a quick breakfast, a wholesome afternoon treat, or a satisfying dessert. Packed with nutrients, these muffins are a healthier alternative to traditional sweets. Plus, they are simple to make and freeze beautifully for future enjoyment. Get ready to indulge in the cozy season with this guilt-free delight!
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Ingredients
  

1 cup ripe bananas, mashed (approximately 2 large bananas)

1 cup canned pumpkin puree (ensure it’s not pumpkin pie filling)

1/3 cup vegetable oil or melted coconut oil

1/2 cup packed brown sugar

1/4 cup honey or maple syrup (your choice)

2 large eggs

1 teaspoon pure vanilla extract

1 ¾ cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup chocolate chips or chopped nuts (optional for added texture)

Instructions
 

Preheat the Oven: Begin by setting your oven temperature to 350°F (175°C). Prepare a mini muffin tin by greasing it lightly or lining it with paper muffin liners for easy removal.

    Combine Wet Ingredients: In a spacious mixing bowl, thoroughly mash the ripe bananas until they reach a smooth consistency. To this, add the pumpkin puree, vegetable oil (or melted coconut oil), packed brown sugar, honey (or maple syrup), eggs, and vanilla extract. Whisk these ingredients together until the mixture is creamy and well-combined.

      Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Whisk these dry ingredients together until they are evenly distributed.

        Combine Mixtures: Slowly add the dry mixture to the wet ingredients, using a spatula or wooden spoon to stir gently. Mix just until you can no longer see any dry flour – be cautious not to overmix. If desired, fold in chocolate chips or nuts at this stage for an extra burst of flavor.

          Fill Muffin Tins: Using a spoon or cookie scoop, fill each mini muffin cup with the batter, making sure to fill them about 2/3 of the way full to allow for rising.

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

              Cool & Serve: Once baked, allow the mini muffins to cool in the tin for approximately 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy them warm, or store them in an airtight container for up to 4 days for later snacking.

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

                  - Presentation Tips: For a delightful touch, sprinkle some additional chocolate chips or a dusting of powdered sugar on top before serving. Arrange the muffins on a decorative plate for a charming display!