Description
Moist and flavorful mini muffin bites combining pumpkin puree and ripe bananas, spiced with cinnamon and perfect as a cozy fall snack or breakfast‑on‑the‑go.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup mashed very ripe banana (about 2 large bananas)
- ½ cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour
- ½ cup sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
Instructions
- Preheat oven to 375 °F (190 °C) and grease or spray a nonstick 24‑cup mini muffin pan.
- In a large bowl, whisk together pumpkin puree, mashed banana, melted butter, eggs, and vanilla until smooth.
- In another bowl, whisk together whole wheat flour, sugar, baking soda, cinnamon, pumpkin pie spice, and salt.
- Stir the dry ingredients into the wet until just combined—avoid overmixing.
- Fill each mini muffin cup about ¾ full with batter.
- Bake for about 12 minutes (or until a cake tester or toothpick comes out clean).—adjust timing as needed based on your oven.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These muffins store well in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- To add extra flavor or texture, fold in ½ cup chocolate chips or chopped nuts.
- Using very ripe bananas enhances natural sweetness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snack / Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: —
- Sugar: —
- Sodium: —
- Fat: —
- Saturated Fat: —
- Unsaturated Fat: —
- Trans Fat: —
- Carbohydrates: —
- Fiber: —
- Protein: —
- Cholesterol: —
Keywords: pumpkin banana muffins, mini muffin bites, fall snack, healthy muffin recipe