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Cozy Small-Batch Pumpkin Banana Muffins: Easy Fall Recipe

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These small-batch pumpkin banana muffins are tender, moist, and perfectly spiced. Made with pantry staples, they come together in under 35 minutes and are ideal for a cozy fall treat.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1/3 cup (65g) granulated sugar
  • 2 tablespoons packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 medium ripe banana, mashed (about 1/3 cup / 80g)
  • 1 tablespoon turbinado sugar (for topping, optional)
  • 2 tablespoons pepitas (pumpkin seeds, for topping, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line 6 cups of a standard muffin pan with paper liners or grease well.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Set aside.
  3. In a separate medium bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add egg and vanilla, whisking until well combined and glossy.
  4. Add pumpkin puree and mashed banana to the wet ingredients. Whisk until smooth (a few small banana lumps are fine).
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined—do not overmix. A few lumps are okay.
  6. Divide batter evenly among the 6 prepared muffin cups (each about 3/4 full). If using, sprinkle turbinado sugar and pepitas on top.
  7. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should spring back when lightly pressed.
  8. Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Check leavening agents for freshness. Muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months. Reheat in a 300°F oven for 5-7 minutes or microwave for 20-30 seconds.

Nutrition

Keywords: pumpkin banana muffins, small batch muffins, fall muffins, easy muffin recipe, pumpkin muffins, banana muffins

Find it online: https://tastytuck.com/cozy-small-batch-pumpkin-banana-muffins-easy-fall-recipe/