Homemade pumpkin banana muffins your family will ask for again and again. Great overripe bananas recipe for breakfast or dessert you can make year round. Make as regular, jumbo or this is how long to bake mini muffins in your oven for toddlers.
Regular or mini pumpkin banana muffins are just killer. Our favorite during the Fall, but now I just make them year round when I have brown bananas. Just one of the best muffin recipes here on The Typical Mom. (affiliate links present, originally published 8/21)
Homemade Pumpkin Banana Muffins
Of course we still love our pumpkin banana bread made years ago. BUT grab and go snacks are the bestest if you ask my kids. These are from scratch which is always best. I hate wasting food, period. So when I have some browned fruit on the counter I always think of making these.
Since it was Fall we made pumpkin zucchini muffins too and just enjoyed all the things that weekend. Man those didn’t last long with the 5 of us either. Totally gone by the end of the day. So we kept going!
Let’s talk a bit about my favorite things when it comes to baking shall we?
- You really should get a 24 cup muffin pan, or opt for a quicker baking time with mini size.
- I ALWAYS use paper liners and you should too. They make cleanup easier and grab and go breakfasts easy. 😉
- No pan, no problem! You can use stiffer or silicone self standing cups instead!
Mini Pumpkin Muffins
Like I said there is a range when it comes to the size you want, you just use the size pan you prefer. For mini the timing is close to 11 min., to regular at 18 and jumbo muffins which take closer to 25 minutes.
Made “plain” or with a crumb topping they are extra moist with the addition of fruit. For a faster version you could give our cake mix pumpkin banana muffins a whirl too. Those are great for a quick treat but not nearly as delicious as homemade.
Is canned pumpkin the same as pumpkin puree?
Yes! It’s the same thing people. Some may refer to it as one or the other but it probably depends on what part of the country you’re in. You can use canned or make homemade pumpkin puree if you want to go all out.
How many cups in a 15 oz. can of pumpkin?
It’s just 2.5 Tbsp. short of being exactly 2 cups full. You only need 1 cup for this but don’t throw out the rest! Make something else like our pumpkin monkey bread or moist pumpkin bread with it.
Can you use frozen bananas for muffins?
Yes and no. If you do a lot of batch cooking you may freeze your really brown naners so you can use them later. Take out one to make this and stick it into your fridge overnight. Once defrosted throw that baby in!!
This is a great overripe banana recipe for sure. Of course it will be sweeter the browner they are but if yours aren’t quite there yet you can still use it. You only need 1 so it’s mainly for added moisture.
Banana Pumpkin Muffins Ingredients
- All purpose flour is the main dry ingredient
- Sugar for a bit of sweetness
- Egg and Pumpkin puree needed
- Mashed ripe banana
- Baking Powder as a leavening agent
- Milk or a dairy free variety
- Vegetable oil is best or could use applesauce instead
- Mini chocolate chips could be added, about 1/2 cup works
Of course mix dry ingredients in one large bowl and wet ingredients in another before slowly combining together. Use same ingredients to make mini pumpkin muffins or other sizes.
What is crumble topping made of?
It depends really. Typically the base is brown sugar & butter with a little flour and some sort of nuts or oats inside. For this one crushed pecans were used, walnut pieces would work nicely too for a bit of texture. I like adding this on top of sweet breads or muffins like this. You could easily just add it to half of them though so there is a selection for everyone.
This is all you need, substitute the type of nuts you like or use old fashioned oats instead like we did with our huckleberry muffins.
Pumpkin Muffin Crumble Topping
- Butter
- Brown sugar
- Crushed honey roasted pecans
- Flour
Mess around with it too. I mean a bit of pumpkin pie spice would be a good add in too. A bit of vanilla extract your favorite flavor, add 1 tsp. if you like.
And you’ll need a muffin pan and liners unless you’re going to use self standing muffin cups. I mean you can just use some non stick cooking spray but it is just easier to grab them out with these.
I even use mini muffin liners when I make small versions too. You can do that as well, just decrease the bake time to 2/3 the amount of time. So about 13 minutes or so should do it. Use a toothpick inserted to test it then.
How many mini muffins equal 12 regular muffins?
You’ll get about 36 if you want to make them itty bitty. It’s the same great recipe and one of my kids’ favorite recipes ever no matter what time of year it is.
Of course I crave pumpkin desserts once Oct. rolls around big time but nowadays you can get the ingredients all the time. Beat eggs in a bowl and add milk, oil. Then stir in sugar and pumpkin until nice and smooth. Use a stand or hand mixer for this.
How to Make Mini Pumpkin Banana Muffins
- Mash banana with a fork (leave a little bit of chunks, my preference) and add into wet ingredient mixture.
- In another bowl mix together flour, baking powder, and salt. Slowly incorporate dry mixture into wet until combined well.
- Mix together melted butter, chopped pecans, brown sugar and flour listed to make topping. Set aside.
- Line muffin pan with liners and fill 3/4 of the way full with batter. Sprinkle topping on all or some of them, gently pat down with fingers just so it sticks.
- Preheat oven to 400 degrees F. Bake for 18-20 minutes or until toothpick comes out mostly clean with some crumbs on it when inserted into center. That means they’re still super moist.
- Remove from oven and pan. Put on cooling rack and allow to cool some while you prepare icing if desired.
- In a bowl melt butter and mix with powdered sugar, vanilla and enough hot water to thin it out to desired consistency.
Drizzle over top of muffins (or leave plain) and enjoy.
Other easy muffin recipe ideas you’ll love
- We love zucchini blueberry muffins for breakfast or dessert really.
- Combine a bit of island sweets with these banana coconut bread too.
- Our apple carrot muffins combine fruit and veggies too.
I mean if you haven’t combined two of your favorite flavors you’ve gotta’ do it like now.
Mini Pumpkin Banana Muffins
Equipment
- 1 mini muffin tin or regular size for a bit longer bake
Ingredients
- 2 c all purpose flour
- 1/3 c sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 3/4 c milk, whole or 2%
- 1/4 c vegetable oil
- 1 egg
- 1 banana, overripe, mashed
- 1 c pumpkin
Pumpkin Crumble Topping
- 1/3 c brown sugar, packed
- 1/3 c pecans, chopped
- 3 tbsp all purpose flour
- 3 tbsp butter
Muffin Icing
- 2.5 tbsp butter
- 1 c powdered sugar
- 1/4 tsp vanilla
- 1-2 tbsp water, hot
Instructions
- Preheat oven to 350 degrees F.
- Beat eggs in a bowl and add milk, oil. Then stir in sugar and pumpkin puree until smooth. Mash banana with a fork and add into wet ingredient mixture.
- In another bowl mix together flour, baking powder, and salt. Slowly incorporate dry mixture into wet until combined well.
- Mix together melted butter, chopped pecans, brown sugar and flour listed to make topping. Set aside.
- Line muffin pan with liners and fill 3/4 of the way full with batter. Sprinkle topping on all or some of them, gently pat down with fingers just so it sticks.
- Bake regular size for 18-20 minutes, mini for 11-12 until toothpick comes out mostly clean with some crumbs on it when inserted into center. You want some crumbs meaning they are still moist, I do not like overbaked and dried out muffins so I am kinda' specific about this part.
- Remove from oven and pan. Allow to cool some while you prepare icing if desired. In a bowl melt butter and mix with powdered sugar, vanilla and enough hot water to thin it out to desired consistency.
- Drizzle over top of muffins and enjoy.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
