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.

Course Breakfast, Snack

Cuisine American

Keyword Pumpkin Banana Muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 278kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

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

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, 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!

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