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Perfect Small-Batch Pumpkin Banana Muffins

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These moist, spiced pumpkin banana muffins are made in a small batch of exactly six, perfect for a cozy weekend breakfast or fall gathering. They combine ripe banana and pumpkin puree for a tender crumb and irresistible flavor.

Ingredients

Scale
  • 1 ripe medium banana, mashed (about 1/3 cup)
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/3 cup vegetable oil (or melted coconut oil)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/3 cup chocolate chips (optional)
  • 1/4 cup chopped pecans or walnuts (optional)
  • 1/4 cup dried cranberries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Place the rack in the center position. Line a 6-cup muffin tin with paper liners or grease the cups well.
  2. In a large mixing bowl, mash the ripe banana with a fork until mostly smooth with a few small lumps (about 1/3 cup).
  3. Add the pumpkin puree, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract to the mashed banana. Whisk until smooth and well combined.
  4. In a separate small bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold together gently, stirring just until no streaks of flour remain (about 10 to 12 strokes). Do not overmix.
  6. If using, gently fold in chocolate chips, nuts, or cranberries. Reserve a few to sprinkle on top before baking.
  7. Divide the batter evenly among the 6 muffin cups, filling each about 3/4 full.
  8. Bake for 15 to 18 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Do not open the oven door for the first 12 minutes.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use a very ripe banana with brown spots. Measure flour by spooning it into the cup and leveling off. Let the batter rest for 5 minutes before baking for taller muffins. Rotate the pan halfway through baking for even browning. 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, fall muffins, pumpkin muffins, banana muffins, easy muffin recipe

Find it online: https://spoonluma.com/perfect-small-batch-pumpkin-banana-muffins/