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Best Small-Batch Pumpkin Banana Muffins (Kid-Approved!)

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These small-batch pumpkin banana muffins are soft, tender, and perfectly balanced with pumpkin and banana flavors. Made with simple ingredients, they’re quick to whip up and ideal for busy weeknights or picky eaters.

Ingredients

Scale
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 medium ripe banana (spotty, mashed to about 1/3 cup)
  • 1 large egg, room temperature
  • 1/4 cup brown sugar, packed (light or dark)
  • 2 tablespoons melted unsalted butter (or coconut oil/vegetable oil)
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, pinch cloves)
  • 1/4 cup chocolate chips (optional)
  • 2 tablespoons chopped walnuts or pecans (optional)
  • 1 tablespoon ground flaxseed (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 6-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, mash the ripe banana with a fork until mostly smooth with a few tiny lumps.
  3. Add pumpkin puree, egg, brown sugar, melted butter, and vanilla extract to the banana. Whisk until smooth and well combined.
  4. In a separate small bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  5. Add dry ingredients to wet mixture. Fold gently with a rubber spatula until just combined (a few streaks are okay). If using add-ins, fold them in now.
  6. Divide batter evenly among the 6 muffin cups, filling each about 3/4 full.
  7. Bake for 15-18 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let muffins rest in the tin for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Don’t overmix the batter to avoid tough muffins. Use room temperature ingredients for best texture. Check baking soda freshness by testing with vinegar. Let batter rest 5 minutes before filling cups for a tender crumb. Rotate pan halfway through baking for even browning. If using a dark muffin tin, reduce oven temperature by 25°F.

Nutrition

Keywords: pumpkin banana muffins, small batch muffins, kid-friendly muffins, easy pumpkin muffins, banana pumpkin muffins

Find it online: https://cooksybite.com/best-small-batch-pumpkin-banana-muffins-kid-approved/