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Moist Small-Batch Pumpkin Banana Muffins

moist small-batch pumpkin banana muffins - featured image
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These small-batch pumpkin banana muffins are light, moist, and perfectly portioned for 12 servings. Combining ripe bananas and pumpkin puree creates a tender crumb with balanced autumn spices, making them an easy one-bowl breakfast or snack.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 2 medium ripe bananas (about 1 cup mashed)
  • ½ cup pumpkin puree
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar
  • ¼ cup vegetable oil
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • Optional: ½ cup chocolate chips, walnuts, pecans, or chopped dates

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease lightly.
  2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg until combined and free of lumps.
  3. In a separate bowl or measuring cup, mash the ripe bananas until smooth. Add the pumpkin puree, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract. Whisk until the mixture is smooth and sugar is mostly dissolved.
  4. Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula or spoon until just moistened; the batter should be thick and slightly lumpy. Do not overmix.
  5. Fold in optional add-ins like chocolate chips or nuts if using.
  6. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

Ensure bananas are very ripe with brown spots for maximum sweetness and moisture. Do not overmix the batter to avoid tough muffins. Store in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

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

Find it online: https://shimmersnack.com/moist-small-batch-pumpkin-banana-muffins-easy-12-count-recipe/