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Moist Small-Batch Pumpkin Banana Muffins: Easy Recipe

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These moist small-batch pumpkin banana muffins are soft, tender, and not too sweet, made with ripe bananas and pumpkin puree for a perfect fall treat. They come together in one bowl with no mixer, yielding just six perfect muffins.

Ingredients

Scale
  • 1 very ripe medium banana (about ½ cup mashed)
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup vegetable oil
  • 1 large egg, room temperature
  • ⅓ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¼ cup chocolate chips (optional)
  • ¼ cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 6-cup muffin pan with paper liners or grease each cup well.
  2. In a large mixing bowl, mash the ripe banana with a fork until mostly smooth (about ½ cup).
  3. Add pumpkin puree, vegetable oil, egg, brown sugar, and vanilla extract to the mashed banana. Whisk until smooth and well combined.
  4. In a small separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Add dry ingredients to wet ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. If using, fold in chocolate chips or nuts with a few turns of the spatula.
  7. Divide batter evenly among the 6 lined muffin cups, filling each about ¾ full.
  8. Bake on the middle rack for 16-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be golden and spring back when pressed.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Enjoy warm or at room temperature.

Notes

Do not overmix the batter to avoid dense muffins. Use room temperature ingredients for best texture. Spoon and level flour for accurate measurement. Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin banana muffins, small batch muffins, moist muffins, fall baking, easy muffin recipe, one bowl muffins

Find it online: https://forkifyfun.com/moist-small-batch-pumpkin-banana-muffins-easy-recipe/