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Pumpkin Banana Mini-Muffins Recipe

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Pumpkin Banana Muffins Recipe

© 2008 Peggy Trowbridge Filippone
These taste like banana pumpkin pie with raisins. Makes a lot, but they go fast. You may use canned pumpkin or fresh pumpkin puree. You may also make standard muffins from this batter. The muffins are almost as tasty without the glaze, if you wish to omit it.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes


  • 2 cups flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fresh-grated nutmeg
  • 1 teaspoon salt
  • .
  • 1 cup (about 2 large bananas) mashed ripe bananas
  • 2 eggs
  • 1/4 cup (1/2 stick) butter, melted and at room temperature
  • 1 cup pumpkin puree
  • 8 ounces (1 large block) cream cheese, divided use (see directions for Glaze below)
  • 1-1/2 cups raisins, divided use (see directions)
  • 1-1/4 cups white sugar
  • .
  • Glaze:
  • Remaining 2 ounces cream cheese from 8 ounce block, at room temperature
  • 3/4 cup powdered confectioners' sugar
  • 1/2 teaspoon cream or milk
  • 1 teaspoon vanilla extract


Soak raisins in hot water to cover for at least 15 minutes to plump them. Preheat oven to 350 degrees. Place muffin papers in mini-muffin tins.

In a large bowl, combine flour, cinnamon, baking powder, baking soda, nutmeg, and salt. Set aside

In a food processor, cream together the mashed banana, eggs, butter, pumpkin, 6 ounces (3/4 of the block) cream cheese, 1/2 cup of the drained raisins, and sugar.

Stir banana mixture and remaining raisins into the flour mixture by hand until combined. Do not overmix.

Fill each muffin paper to just below the top of the paper. Bake for 18 to 20 minutes, until toothpick in center comes out clean. Cool completely on racks.

For the Glaze:
Cream together remaining 2 ounces of cream cheese, sugar, cream or milk, and vanilla until smooth. Pour into a zip-top bag, squeeze out the air, and seal. Cut off a tiny portion of one of the bottom corners of the bag and pipe a zig-zag design on top of each muffin with the glaze.

You can also use this batter to make standard-size muffins. Increase the baking time accordingly, 25 to 30 minutes.

Yield: about 60 mini-muffins

Pumpkin Banana Muffins Recipe Photo © 2008 Peggy Trowbridge Filippone, licensed to About.com, Inc.
User Reviews

Reviews for this section have been closed.

 3 out of 5
Incomplete information, Member Amelie1024

This recipe didn't have the oven time, so I used 350. I didn't have any raisins, so I threw some dark chocolate chips in. Came out good. May have blended the flavors better with the raisins. I added double the spice than the recipe called for (nutmeg and cinnamon) but I think it could have used a bit more. For the topping, I like to have a little salted butter to my icing for a salted sweet effect (1-2 T) and it tasted delicious. All in all, this was an okay turnout but I would not rave about it. I would try it again, usually there are more reviews with suggestions for recipes but I am the first for this one. Happy Autumn!

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