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Welcome to the delightful world of Pumpkin-Banana Bliss Muffin Cups, where the natural sweetness of ripe bananas meets the warm, comforting essence of pumpkin. This recipe is an exquisite fusion that will not only tantalize your taste buds but also provide a nutritious option for breakfast or a quick snack. With their moist texture and rich flavors, these mini muffin cups are destined to become a beloved favorite in your household.

Mini Pumpkin Banana Muffin Cups

Discover the joy of baking with Pumpkin-Banana Bliss Muffin Cups, a delicious and nutritious treat perfect for breakfast or a snack. This easy recipe combines the rich flavors of pumpkin and the natural sweetness of ripe bananas, creating moist, tender muffins that are packed with vitamins and fiber. Whether enjoyed plain or with a fun topping, these muffins are sure to become a favorite for the whole family. Gather your ingredients and embark on a fulfilling baking adventure!
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Ingredients
  

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

1 cup canned pumpkin puree

1/3 cup vegetable oil (or melted coconut oil for a richer flavor)

1/3 cup honey or maple syrup (for natural sweetness)

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 for added nutrition)

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

A sprinkle of cinnamon sugar (for an extra tasty topping)

Instructions
 

Preheat Your Oven: Set your oven temperature to 350°F (175°C). Prepare a mini muffin tin by greasing it lightly or lining it with mini muffin liners.

    Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, pumpkin puree, vegetable oil (or melted coconut oil), honey (or maple syrup), eggs, and vanilla extract. Whisk together until the mixture is 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 gently until just combined—it's okay if the batter is slightly lumpy.

        Combine Both Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Stir gently until there are no large pockets of flour. If desired, carefully fold in the chocolate chips or walnuts to incorporate.

          Fill Muffin Cups: Use a spoon or cookie scoop to divide the batter evenly among the mini muffin cups, filling each one about 2/3 full. For added sweetness and a delightful crunch, sprinkle cinnamon sugar atop each muffin cup.

            Bake: Place the muffin tin in the preheated oven and bake for approximately 10-12 minutes, or until a toothpick inserted in the center of a muffin comes 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 the muffin cups have cooled, enjoy them as they are or with a smear of cream cheese or butter. They make for a delightful breakfast treat or snack any time of the day!

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