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Cozy Pumpkin Banana Muffins (Small Batch) – Easy Fall Recipe

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These cozy pumpkin banana muffins are a small-batch fall treat that combines the moistness of banana bread with warm, spiced pumpkin flavor. Perfect for a late-night craving or a lazy Sunday morning, they come together in about 30 minutes with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 2 tablespoons (25g) light brown sugar, packed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 cup (120g) pumpkin puree
  • 1 medium ripe banana, mashed (about 1/3 cup or 80g)
  • 1 large egg, at room temperature
  • 3 tablespoons (45ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons (30ml) milk (any kind)
  • 1 tablespoon turbinado sugar (for topping, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line 4 to 6 cups of a standard muffin tin with paper liners.
  2. In a medium bowl, mash the ripe banana with a fork until mostly smooth with a few small lumps. Set aside.
  3. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until well combined and no lumps remain.
  4. To the bowl with the mashed banana, add the pumpkin puree, egg, vegetable oil, vanilla extract, and milk. Whisk until smooth and glossy.
  5. Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold gently until just combined—a few lumps are fine. Do not overmix.
  6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle turbinado sugar over the tops if desired.
  7. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Check at 15 minutes.
  8. Let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

For best results, use very ripe banana (almost black with brown spots) and room temperature ingredients. Do not overmix the batter to avoid dense muffins. Measure flour by spooning into the cup and leveling off. Muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen individually for up to 3 months.

Nutrition

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

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