Start your day with these crazy delicious small-batch pumpkin banana muffins! This bakery-style muffin recipe yields 6 fluffy muffins, perfect for when you only need a couple to get your muffin-fix!
Craving banana muffins?
Only have a lone ultra-ripe banana to bake with?
WE’VE GOT THIS!
This easy peasy small-batch of pumpkin banana muffins is ready to rock your muffin tin!
Small-Batch Pumpkin Banana Muffins
They’re perfect for people like myself who have literally zero control around freshly baked muffins (I could legit eat a full dozen in 2 days) and great for those wanting small portion of something sweet and fluffy.
The recipe yields 6 fantastically fluffy muffins kissed with banana, pumpkin, and pumpkin spice deliciousness.
They make a great grab and go snack or breakfast for the kiddos (my 5 year old is BONKERS for these!) and are a perfect for the rest of us who love to start our day with a piping hot cup of coffee and a muffin.
- 1 super ripe banana
- canned pumpkin puree
- granulated sugar
- unsalted butter
- 1 large egg
- vanilla extract
- all-purpose flour
- baking soda
- pumpkin pie spice blend (homemade or store bought)
Extras and Swaps
Feel free to be a little extra and top yours with an optional sprinkling of cinnamon sugar. HELLO DELICIOUS! You can brush the tops of fresh from the oven muffins with melted butter and lightly dust the muffins with a little brown sugar and ground cinnamon. Another delish option would be to sprinkle a little cinnamon sugar over each muffin before baking.
No pumpkin spice handy? No problem! 1/4 tsp of cinnamon in the flour mixture will work great.
These pumpkin kissed banana muffins are best enjoyed once cooled. Don’t jump the shark and burn your mouth trying to stuff a hot muffin in it! <— spoken as the moron who burned their tastebuds off with a fresh-from-the-oven muffin. My bad!
Ready to get baking? Let’s do this!
Small-Batch Pumpkin Banana Muffins
- 1 extra-overripe banana, 1/2 cup mashed
- ½ cup pumpkin puree
- ½ cup sugar
- 6 TBSP unsalted butter, melted and cooled
- 1 large egg
- ½ tsp pure vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2-1 tsp pumpkin pie spice blend
- ¼ tsp salt
- Preheat oven to 350 degrees F.
- Lightly spray or grease a 6-cup muffin tin
- In a large bowl, add banana, pumpkin, and sugar. Beat together with a hand-mixer until the mixture is smooth.
- Beat in the melted butter, egg, and vanilla. Mix well.
- Next add flour, baking soda, pumpkin spice seasoning, and salt and mix with a fork until just incorporated. (be careful not to overmix)
- Use a tablespoon to scoop the batter and divide evenly between muffin tins. Filling muffin cups anywhere from 3/4 full to fully filled. Mine are usually the latter.
- Bake for 20-23 minutes or until a toothpick comes out clean from the center of the muffins. Oven temps and times will vary house to house. Mine are usually done at 22-23 min, for example.
- Allow muffins to cool in the muffin tin for 5 minutes then transfer to a wire cooling rack and allow to fully cool before diving in face-first! Hooray muffins!
Recipe adapted from One Dish Kitchen.
If you get a chance to try this scrumptious small-batch of Pumpkin Banana Muffins, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation!
This has become my favourite muffin recipe! So moist every time. I add 1/4 c of chocolate chips sometimes. Everyone loves them.
LOVE them with chocolate chips! So glad you’re enjoying the recipe, Jackie. Thanks!
We love these…husband asks for them!
This recipe is so forgiving. I only had enough butter for 3 1/2 tablespoons, also didn’t have egg so used cinnamon applesauce. Even with the modifications this recipe turned into beautiful delicious muffins.
Thanks Heather! I’m so glad the modifications went over great and that you enjoyed the muffins! Love these so!
Made these today and they are scrumptious! Highly recommend!They were easy to put together and took 23 minutes to cook in my oven. Good breakfast or snack.
Pro pastry chef here- Great straight forward recipe- VERY moist yet light. Added chocolate chips in the batter.
Great make ahead batter to store in fridge for scoop and bake fresh muffins for the kids!
Traci, you just made my day! Thank you!
I really loved this recipe. I added 1/4 cup more of flour and it was perfect.
Turned out great! I used a bit of unsweetened applesauce to bring the mashed extra ripe banana amount up to 1/2 cup. Baked for 30 minutes in my oven at 350 F and the muffins were perfectly moist. I increased the pumpkin pie spice to 1 1/2 tsp.
These were super delicious with no modifications. My whole family loved them. My only “issue” is it seems like a lot of sugar and butter for a small batch. I might try to cut back on those somehow. But I mean that’s just me and not everyone is into that. Really good though thank you.
These are amazing. I doubled the recipe and added about a cup of chopped walnuts. I got 12 beautiful muffins. When my neighbour came for tea she asked where I bought them. Yes, they are that good.
I’m so so glad you enjoyed them, Mary! xoxo
I made these with a few adjustments and I am blown away with how delicious they are! Perfectly moist & flavorful. I just made them yesterday and my husband & I are flying through them – I’m already ready to make them again!
Here are the adjustments I made: Subbed in Bob’s Red Mills 1-1 GF Baking Flour, Subbed sugar for agave, reduced butter by 1/2 (to account for the sugar to agave added moisture), and added finely chopped dark chocolate chips. SO DELICIOUS!!
Thank you Annie! I adore Bob’s 1-1 GF blend and I’m so stoked it works here! Agave is an awesome swap as well and if you ever have coconut sugar handy that works great here too. So glad you enjoyed them!
Doubled the recipe and came out with 12 mini muffins and 6 regular sized muffins. Added a bit of turbinado sugar on top before baking. Mini muffins baked at 18 minutes. Literally the BEST muffin I’ve ever tasted. I’ve never commented on any recipe I’ve tried anywhere. These are that good! Thank you for the perfect muffin recipe!
Yay!!! So so glad you’re loving the recipe — thanks Jordanna! xoxo
We are huge fans of these muffins, but I like making a big batch and freeze the rest for an easy grab and go snack for the kids.
A can of pumpkin puree has about 3 cups or 24 fluid oz and I don’t like to waist. Do you have the conversion for a larger recipe? I’ve doubled it in the past with success but not sure it works to go from 1/2 cup puree to 3 cups ? Thanks for your help.
Hi Jenny! I usually make the muffins along with my Pumpkin Bread Recipe and then use whats left to make pumpkin pancakes for easy freezer breakfasts and snacks. I’m with you on having easy freezer snacks for the kiddos! I haven’t tried my hand at large scale batches of the muffins but I have doubled the recipe to fill a tray (but just doubled so it was only using 1 cup of the puree and the rest of the puree went in our pancakes). Another thing I’ll do is freeze any leftover puree so I don’t have to waste even a spoonful of deliciousness. Hope this helps and LMK if you want our pumpkin pancake recipe. I haven’t been able to work during this move so I haven’t had a chance to post it yet. xoxo
Love these! Thank you for sharing your recipe. I didn’t make any changes, followed the recipe.
These are so yummy. I love the taste of bananas and pumpkin together so this muffin will be a go to for me in the future.
I’m so thrilled you enjoyed them Carly! Thank you!
This is my go to recipe for pumpkin muffins. Everyone loves them! My 5 year old who refuses to eat anything banana devours these! I used it all through fall. They are the perfect base muffin I’ve added mini chocolate chips, cranberries, cheesecake swirl, crumble topping… they taste amazing any way you make them!
Great flavor, moist, and fluffy!I also sprinkled a little sugar on top of each muffin before baking to make a nice crust. Excellent! I’m saving this recipe to make again.
Doubled recipe and got 18 muffins out of it! Picky 4 year old and I both ate 3 today. Also I subbed gluten free flour…and even my husband liked them!
I added blueberries to these. Wonderful improvement!
Such a fun twist!
THEY ARE AMAZING!!!!
I made a few little changes (bit less butter and sugar with some maple syrup and whole meal flour instead) and I don’t think it affected the flavor at all. Also sprinkled some candied pumpkin seeds on top for extra crunch. The Muffins are moist, soft and not overly sweet which I love! Had to seriously stop myself from having 3 at once (2 is ok right?)
Can’t wait to make them again! Thank you!!
Ahhhh yay!!! I’m so stoked you’re loving the recipe. The pumpkin seeds on top sound super fun!
These were so good and so moist! I used coconut sugar and added chocolate chips😁. I was able to make 8 muffins!
Loved these muffins. Easy to make with hand mixer. I came up with 7 muffins instead of 6-Bonus!!
You’re going to share that bonus muffin with me right? 😉 So glad you enjoyed them Heidi! xo
How many days will they stay fresh? I am going to make for my sons preschool and wondering if I can make Sunday night for Tuesday? Or has anyone tried freezing them?
Muffins freeze unbelievably well and you’ll have fresher results if you’re baking on Sunday for Tuesday. Here are some tips!
1. Cool muffins completely before wrapping and freezing.
2. To freeze, wrap in foil or freezer wrap, or place in freezer bags.
3. Muffins can be thawed completely at room temperature
4. If you’d like to heat frozen muffins in the microwave or conventional oven this can be done as well: For microwave oven, place unwrapped muffin on napkin, microwave-safe paper towel or plate. Microwave on HIGH about 30 seconds for each muffin. For conventional oven, heat foil-wrapped muffins at 350°F 10-15 minutes or until warmed through.
I found a cup of frozen pumpkin and had 2 ripe bananas…found your recipe and doubled it.
Made a few changes..used 2/3 cup brown sugar and only 8 tbs. butter for the double recipe and it turned out wonderfully.
I tried to leave 5 stars but for some reason it would not work
I think it’s working on my end! Thanks so much Lois and I’m so thrilled you enjoyed the recipe! xoxo
Thank you for the great recipe! jthey are so good I’m a little embarrassed to say I just made them for the 3rd time in a week. My toddler and I have enjoyed them. I just used half olive oil and half applesauce for my shortening and didn’t have pumpkin pie spice so I sprinkled in some cinnamon, nutmeg and cloves and they are wonderful!!
Whoooooo repeat status!!! Haha I am so beyond excited you’re enjoying the muffins, Emily! Thank you!
Recipe is almost exactly what I’m looking for, bananas and pumpkin and easy. I am going to substitute the sugar for honey and all purpose flour with whole wheat and white whole wheat for a little healthier spin. Thanks
I just made these and they are F.A.B.U.L.O.U.S!!!! Sooooo very moist and flavorful. I had frozen my ripe bananas and allowed them to thaw. I find makes them even sweeter because a kind of syrup is created naturally as they thaw.
I actually tripled your recipe making 100 mini-muffins to share with my husband’s co-workers, my students, and my co-workers. To cut the fat I also substituted half the butter with unsweetened applesauce and added cinnamon in addition to the pumpkin spice.
For variety, I made some of the mini-muffins more decadent by swirling in a cream cheese mixture (cream cheese, sugar, flour, vanilla, egg) prior to baking. Walnuts or pecans would have been a great addition, but unfortunately I did not have any on hand.
I baked the mini-muffins at 350°F for 11-12 minutes, and they were absolutely perfect! Thank you so much for posting this recipe. It’s going into my “Keeper” file marked as a favorite!
DJ. I would the instructions on the cream cheese swirl you added!!! These muffins are great! I’d love to try adding your twist!
I’m wondering if you can just double the recipe to make a dozen? Proportions would still work?
Hi Jessica! I havent tried doubling these but I want to (they vanish FAST!) so my starting point would be to do exactly that, double everything and see how it goes! Let me know how it works? I’ll be following suit soon!
Hi Jenn. I did double the recipe and wanted to let you know, it worked perfectly – doubled exactly every ingredient and followed recipe directions as printed. Perfect! My favorite muffin recipe ever! Also, I made them in the toaster oven so I didn’t need to turn on the oven. Thanks so much for sharing the recipe.
I made these, subbing applesauce for the melted butter and they turned out fantastic. Fluffy texture – much better than some of the pumpkin/banana combos that I have been trying lately. Have been loving them for quick breakfasts!
Ahhh yay! I’m so glad they work with applesauce as a swap! Thanks Avery!
Thank you for doing the nutrition calculations, I just noticed them!
You’re super welcome Stephenie! I just got a new recipe card plugin and I’m so excited that I can easily include them now! I’ll be updating old posts all month. XOXO