Mini banana pumpkin muffins are the perfect bite-sized snack! These cinnamon kissed muffins are soft, fluffy, and oh so flavorful!
After getting fed up with the $5 per dozen price tag for mini muffins in the bakery section of my supermarket (and the fact that half the time they were never as fresh as promised) I decided it was time to master my own mini muffins at home.
If you’ve ever tried one of my muffin recipes, you know just how amazing my mini copycats have been turning out. If you haven’t yet, you’re in for a treat! They’re SO. FLIPPING. GOOD.
This time around I went with a banana pumpkin combo because it’s my daughter’s favorite.
The only special ingredients you’ll need are some spotty, too ripe to eat bananas and half a can of pumpkin puree. The rest of the ingredients are pantry staples and nothing fancy.
Let’s get our muffin on!
I took a ton of process photos this time around, just in case you need them, but this recipe is oh so easy.
In true muffin fashion, we’re mixing up the dry ingredients in one bowl, the wet ingredients in another bowl, and then combining them. That’s it!
Tools Needed for Mini Muffins
Parchment paper mini muffin liners are my go-to option for zero sticking and regular paper liners can be used as well.
TALL MUFFIN TIP: use mini tulip parchment liners to extend the size of your muffin tin vertically for extra tall and fluffy mini muffins. You can purchase them or DIY them using cut squares of parchment paper.
To make portioning out the batter quick and easy, I love using my OXO Medium Cookie Scoop (I use it for medium sized cookies as well – it’s great!) It portions out a perfect 1.5 Tablespoons of batter per mini muffin cup. This takes the guesswork out of dividing the batter a bajillion mini cups and yields perfectly fluffy mini muffins with a rounded bakery-style dome on top.
Mini Banana Pumpkin Muffins
I’m currently typing this post up while scarfing these muffins and ohmygosh guys, they are so light and fluffy — I can’t wait for you to make them! They’re delicious!
Those grocery store mini muffins wish they were this good 😉
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Preheat oven to 375℉.
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Line a large mini muffin tin with 24 mini parchment paper liners. If you have a second muffin tin you can make all 36 muffins at once, or work in batches. I like using tulip-style liners for extra tall mini muffins.
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Set out eggs to reach room temperature.
PREP MUFFIN BATTER
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Add wet ingredients to a large mixing bowl: pumpkin, eggs, oil, and vanilla. Next add granulated sugar and mix well with a metal whisk.
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In a medium mixing bowl, combine flour, cinnamon, baking powder, baking soda, and salt in medium bowl. Mix to evenly distribute ingredients.
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Add flour mixture to pumpkin mixture and stir with metal whisk until ingredients are evenly incorporated but not over mixed. Batter will be very thick.
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Scoop batter into prepared muffin cups, adding 1.5 tablespoons of batter to each lined muffin cup.
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For an over-the-top muffin top, mix together cinnamon and sugar and sprinkle on top of the muffins before baking. The sweet topping caramelizes a bit when baking and forms a light and irresistible crust on the tops of the muffins.
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Optional: for extra rise and fluff factor, cover the bowl of muffin batter with a clean dishcloth and allow the batter to rest for 10-15 minutes.
READY TO BAKE?
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Place muffin tray on the center rack with oven preheated to 375℉. Bake for 16 minutes or until a toothpick inserted into the center of a muffin comes out clean.
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Allow muffins 10 minutes to cool in the pan for best results. Then remove and transfer to a wire cooling rack to finish cooling before diving in. (Flavors will be more pronounced once fully cooled.) Enjoy!
Nutrition facts are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Calories: 101kcal, Carbohydrates: 14g, Protein: 1g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.001g, Cholesterol: 9mg, Sodium: 52mg, Potassium: 61mg, Fiber: 1g, Sugar: 7g, Vitamin A: 1077IU, Vitamin C: 1mg, Calcium: 11mg, Iron: 1mg
Q: Can I use a different oil?
If needed you can replace the avocado oil with any mild baking oil such as canola oil or vegetable oil. Olive oil or coconut oil will both change the taste of the muffins.
Q: What type of pumpkin puree Should I use?
Regular canned pumpkin puree is way to go. I have had the best results with Target’s Good and Gather brand, Libby’s Pumpkin Puree, and also store brands from Publix, HEB, and Kroger. Organic pumpkin puree and homemade pumpkin puree tend to have a higher moisture content and can be a bit chaotic to bake with for this reason so I would skip those.
Q: Can i make larger muffins?
If you don’t have a mini muffin tray but would still like a fluffy batch of these banana pumpkin muffins in your face, you can absolutely use a regular sized muffin tin! Adjust the bake time to 25-26 minutes at 350℉.
I also make some super cute Mini Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting and Mini Cake Mix Cupcakes with Homemade Vanilla Frosting if you want a sweet treat with a crown of frosting on top. Love them so!
If you get a chance to try these mini banana pumpkin muffins, or any of my other recipes, let me know! Leave me a comment or review using the form below. I’m always so excited to hear from you!
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