Pumpkin Banana Bread Mini Muffin Bites

I’m sure there is some form of definitive answer on what makes a muffin different from a cupcake. But it’s all very confusing when I try to explain it. It’s like we all KNOW when we’re eating a muffin and when we’re eating a cupcake, right?? There’s just something about it that is different from its culinary twin. So forgive me if I call these beautiful treats muffins and then top them with frosting. It doesn’t quite sound right, but trust me when I say they taste amazing!

Ingredients:

• 2 ripe bananas, smashed with a fork and mixed well.
• 1/2 C pumpkin puree
• 2 large eggs
• 2 cups All-Purpose Flour
• 1/2 teaspoons pumpkin spice natural flavor
• 1/4 cup heavy cream
• 1 teaspoon pure vanilla extract
• 3/4 cup granulated sugar
• 3/4 teaspoons baking soda
• 1/2 stick of unsalted butter
• 1/3 cup dried cherries
• 1/3  cup milk chocolate chips

I think you’ll agree that the ingredients are far more muffin-esque than cake-esque. And really, there’s nothing wrong if you want to call them cupcakes instead. After all, these are really a great dessert for your Halloween tablescape, and I’m betting most folks wouldn’t bat an eye if you called them cupcakes.

To begin, preheat your oven to 350 degrees. Then, butter a mini-muffin pan and set it aside.



In the bowl of a stand mixer fitted with the flat beater attachment, cream together the sugar and butter. Then, add pure vanilla extract and pumpkin spice flavor. Mix well.

In a separate bowl, add mashed bananas, pumpkin puree, eggs, and heavy cream with a fork. Set aside.





Combine flour and baking soda in a small bowl, mixing well with a fork. Add the mashed banana and pumpkin puree mixture to the butter and butter mixture and mix well. Add the flour and baking soda mixture and mix until fully incorporated.







Fold in the dried cherries and chocolate chips.





Spoon your pumpkin and banana batter into the mini-muffin pan. Leave a 1/2 inch from the lip of the pan. Bake in the oven for 12 – 15 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow them to cool for 15 minutes.







Once the mini-muffins are cool enough to safely handle, turn them out onto a clean working surface and turn them upright. Decorate with orange frosting and multi-colored candy sprinkles. Serve and eat!











For the frosting, you can buy a pre-made kind or check out my basic frosting recipes to make your own. You can jazz up the vanilla frosting with orange food coloring. And there are tons of different kinds of autumn/Halloween themed sprinkles you can find!

If you are looking for a really great mini-muffin pan, I highly suggest this one from Wilton. You can make up to 48 cupcakes at once, and it is such good quality!

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Pumpkin Banana Bread Mini Muffin Bites

Yield: 48 mini muffins

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Pumpkin Banana Bread Mini Muffin Bites are a sweet treat everyone will love.

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Ingredients

• 2 ripe bananas, smashed with a fork and mixed well.
• 1/2 C pumpkin puree
• 2 large eggs
• 2 cups All-Purpose Flour
• 1/2 teaspoons pumpkin spice natural flavor
• 1/4 cup heavy cream
• 1 teaspoon pure vanilla extract
• 3/4 cup granulated sugar
• 3/4 teaspoons baking soda
• 1/2 stick of unsalted butter
• 1/3 cup dried cherries
• 1/3 cup milk chocolate chips

Instructions

1. Preheat oven to 350 degrees. Then, butter a mini-muffin pan and set it aside.
2. In the bowl of a stand mixer fitted with the flat beater attachment, cream together the sugar and butter. Then, add pure vanilla extract and pumpkin spice flavor. Mix well.
3. In a separate bowl, add mashed bananas, pumpkin puree, eggs, and heavy cream with a fork. Set aside.
4. Combine flour and baking soda in a small bowl, mixing well with a fork. Add the mashed banana and pumpkin puree mixture to the butter and butter mixture and mix well. Add the flour and baking soda mixture and mix until fully incorporated.
5. Fold in the dried cherries and chocolate chips.
6. Spoon your pumpkin and banana batter into the mini-muffin pan. Leave a 1/2 inch from the lip of the pan. Bake in the oven for 12 - 15 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow them to cool for 15 minutes.
7. Once the mini-muffins are cool enough to safely handle, turn them out onto a clean working surface and turn them upright. Decorate with orange frosting and multi-colored candy sprinkles. Serve and eat!

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• 
  Stand Mixer
• 
  Mixing Bowl Set With Pour Spout, Microwave Safe

Nutrition Information:

Yield: 48 Serving Size: 1
Amount Per Serving:Calories: 61Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 24mgCarbohydrates: 10gFiber: 0gSugar: 5gProtein: 1g

Did you make this recipe?

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Set these out for your next Halloween party spread, and I promise you will have some VERY happy guests!

Check out some of my other great Halloween Party suggestions!

















And don’t forget these fun costume ideas!

Jack Skellington Makeup Tutorial

1920s Flapper Makeup Tutorial

Queen of Hearts Makeup Tutorial

Poison Ivy Makeup Tutorial

Stay tuned because I’ve got some more awesome Halloween treats coming soon!

Katie Reed

Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.