Print

Quick Small-Batch Pumpkin Banana Muffins: Easy 30-Min Recipe

small-batch pumpkin banana muffins - featured image
Print Recipe

These quick small-batch pumpkin banana muffins are exactly what you need when you want the comfort of a baked good without the commitment of a full dozen. They come together in under thirty minutes, use one bowl, and leave you with exactly six perfect muffins.

Ingredients

Scale
  • 1 medium very ripe banana (about ½ cup mashed)
  • ⅓ cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup unsalted butter, melted and slightly cooled
  • ⅓ cup granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground ginger (optional but recommended)
  • Optional mix-ins: ¼ cup chocolate chips, chopped walnuts, or dried cranberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 6-cup muffin tin with paper liners or grease it well.
  2. Mash the banana in a large mixing bowl with a fork until mostly smooth with a few small lumps.
  3. Add the pumpkin puree, melted butter, sugar, egg, and vanilla extract to the mashed banana. Whisk until smooth and well combined.
  4. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger (if using).
  5. Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold gently until no streaks of flour remain. Do not overmix.
  6. If using mix-ins, gently fold them in with 6-8 folds.
  7. Divide the batter evenly among the 6 prepared muffin cups, filling each about ¾ full.
  8. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden brown and spring back when lightly pressed.
  9. Remove the muffin tin from the oven and let it rest on a wire rack for 5 minutes. Then transfer the muffins to the rack to cool completely.

Notes

Use a very ripe banana for best flavor. If pumpkin puree looks watery, gently press with a paper towel to remove excess moisture. Room temperature ingredients are important. Do not overmix the batter. Muffins taste even better on day two.

Nutrition

Keywords: pumpkin banana muffins, small batch muffins, quick muffins, 30 minute muffins, fall baking, easy muffin recipe

Find it online: https://crispcraving.com/quick-small-batch-pumpkin-banana-muffins-easy-30-min-recipe/