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.
EXTRAS AND SWAPS
Feel free to be a little extra and top yours with an optional sprinkling of cinnamon sugar. HELLO DELICIOUS! Simply brush the tops of the muffins with melted butter and lightly dust the muffins with a little brown sugar and ground cinnamon.
No pumpkin spice handy? No problem! 1/4 tsp of cinnamon in the flour mixture will work great.
These pumpkin banana muffins are best enjoyed once cooled. Don’t jump the gun 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!
Small-Batch Pumpkin Banana Muffins
Start your day with these crazy delicious small-batch pumpkin banana muffins! The recipe yields 6 fantastically fluffy muffins kissed with banana, pumpkin, and pumpkin spice deliciousness.
Ingredients
- 1 extra-overripe banana, 1/2 cup mashed
- 1/2 cup pumpkin puree
- 1/2 cup sugar
- 6 TBSP unsalted butter, melted and cooled
- 1 large egg
- 1/2 tsp pure vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2-1 tsp pumpkin pie spice blend
- 1/4 tsp salt
Instructions
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, 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!
hungry for more?
Heidi Veenema
Loved these muffins. Easy to make with hand mixer. I came up with 7 muffins instead of 6-Bonus!!
Jenn
You’re going to share that bonus muffin with me right? 😉 So glad you enjoyed them Heidi! xo
Kristin
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?
Jenn
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.
Lois ward
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.
Thanks again
I tried to leave 5 stars but for some reason it would not work
Jenn
I think it’s working on my end! Thanks so much Lois and I’m so thrilled you enjoyed the recipe! xoxo
Emily
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!!
Jenn
Whoooooo repeat status!!! Haha I am so beyond excited you’re enjoying the muffins, Emily! Thank you!
Aimee
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
DJ
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!
Kristen
DJ. I would the instructions on the cream cheese swirl you added!!! These muffins are great! I’d love to try adding your twist!
Jessica
I’m wondering if you can just double the recipe to make a dozen? Proportions would still work?
Thanks!
Jenn
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!
Barbara
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.
Avery
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!
Jenn
Ahhh yay! I’m so glad they work with applesauce as a swap! Thanks Avery!
Stephenie
Thank you for doing the nutrition calculations, I just noticed them!
Jenn
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
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