If it's after Labor Day does that mean it's pumpkin spice season now? Asking for a friend...But seriously, I have a new recipe that you're going to want to eat year round. These pumpkin banana muffins have the best of pumpkin spice and banana bread all rolled into one. And if you're thinking it's an unusual combo, let me assure you it is so delicious. Both pumpkin and bananas go so well with the typical fall spices - cinnamon, nutmeg, allspice, ginger - that they are actually a great pairing.
These muffins are so soft and moist, with huge domed muffin tops just like you would see in a bakery. Plus they freeze well if you want to eat some now and same the rest for later.
If you're looking for more gluten free breakfast recipes, you've come to the right place. I love making special breakfast treats for my family and pumpkin season is no exception - like my pumpkin pecan pancakes, this great pumpkin spice coffee cake (which is perfect for brunch) or our favorite gluten free pumpkin muffins.
Why you'll love these banana and pumpkin muffins
- The spices blend perfectly with the banana and pumpkin to create an out of this world flavor combo.
- They are so easy to make and don't even require a mixer.
- They are gluten free and dairy free, but no one will ever know because they are so moist and full of flavor!
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- Gluten Free Flour Blend - I used Bob's Red Mill 1-to1 flour for this recipe. You can use the gluten free flour blend you prefer, but ensure it contains xanthan gum or a similar binder. Using another brand of flour may result in a different outcome in your bake as all gluten free flour blends are a little different in their makeup.
- Sugar - Although there is a little sweetness from the banana, you will still need some sugar for these muffins. I have used white sugar, but you could also substitute brown sugar for a richer flavor or even coconut sugar if you prefer.
- Baking Soda & Baking Powder - The leavening agents create a soft, fluffy muffin inside and help the tops grow extra tall.
- Pumpkin Pie Spice & Cinnamon - These spices are key to these muffins. Both pumpkin and banana have a fairly mild flavor without some added spice.
- Salt - salt is an important ingredient to balance the flavors. Don't be tempted to skip it.
- Eggs - Eggs are the binder that holds everything together. I haven't tried making these without eggs, but I would use a combination of a little more pumpkin (about ¼ cup) and baking soda with vinegar to get the rise needed.
- Oil - I use light flavored olive oil in all of my bakes. You can use your favorite cooking oil - canola oil, vegetable oil or even melted coconut oil should work fine.
- Vanilla Extract - Helps to sweeten the cookie and add depth to the flavor.
- Non-Dairy Milk - I have used coconut milk in this recipe, but any non-dairy milk will work fine. If you're not dairy free, use regular milk in the same measure.
- Banana - You will want your banana to be very ripe and soft since bananas get sweeter and have a more intense banana flavor the longer they ripen. At minimum it should appear like the banana in the photo above but could be even more ripe with an almost all black peel.
- Pumpkin Puree - Make sure you're using pumpkin puree and not pumpkin pie filling in this recipe.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - use dairy milk in the same measure.
- Make it Vegan / Egg Free - Use a combination of an extra ¼ cup of pumpkin puree and baking soda with vinegar to get the rise. The muffin may be a little more dense in texture without the eggs.
- Add Chocolate - Add up to 1 cup of chocolate chips to the recipe for a delicious treat. Adding chocolate chips will increase the yield.
- Add nuts - Chopped pecans or walnuts would be wonderful in these muffins. 1 Cup is a good amount for this recipe.
How to make pumpkin banana muffins
These muffins are easy to make using the muffin method for mixing. No mixer is required.
STEP 2: Crack the eggs into a second smaller bowl. Whisk until frothy, like soap bubbles.
STEP 3: Add the oil, non-dairy milk, and vanilla to the beaten eggs. Whisk until smooth.
STEP 4: Mash the banana until it's a pulp with some small chunks and appears very wet.
STEP 5: Pour the wet ingredients into the dry ingredients. Add the pumpkin puree and mashed banana. Then fold together with a spatula for about 15 strokes.
STEP 6: Portion the muffin batter into a lined muffin tin. For extra tall tops, make only 11 muffins. Sprinkle with turbinado sugar and bake.
To check for done: gently poke the top center of one of the muffins with your finger. If it springs right back it is baked through. If it leaves an indentation, bake another 2-3 minutes and recheck.
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you're in a warmer climate, store them in the refrigerator to prevent the bananas from fermenting.
You can also freeze these banana pumpkin muffins. Wait until the muffins have cooled, then wrap each muffin individually in plastic wrap. Place the wrapped muffins in a freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
It's all in the timing. You want to bake the muffins long enough to set the structure inside so they don't sink in the centers, but not too long as the moisture will begin to dry out.
There are a few tricks for taller muffins. First, the mixing method is important. You want to beat a good amount of air into the eggs. Second, filling your muffin cups right to the top. And third, baking at a higher temperature. The temperature cooks the outside of the muffins quickly, so as the inside cooks later it has nowhere to go but up.
I usually only rest my batter for about 10 minutes before baking. You will usually notice the muffin batter getting larger in the tin. The extra rest time allows the gluten free flour to absorb more of the liquid, helping you avoid a grainy texture after baking.
Other pumpkin recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Pumpkin Banana Muffins
- 1 ¾ cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 1 Cup Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Pumpkin Pie Spice
- ½ teaspoon Cinnamon
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 2 Eggs
- ⅓ Cup Oil
- 1 teaspoon Vanilla
- ⅓ Cup Non-Dairy Milk
- 1 Ripe Banana mashed
- ½ Cup Pumpkin Puree
- 2 Tablespoons Turbinado sugar optional
- Preheat the oven to 375 degrees and line 11 muffin cups with paper liners.
- Add the gluten free flour, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon and salt to a large mixing bowl. Whisk well to combine then set aside.1 ¾ cup Gluten Free 1-to-1 Flour Blend, 1 Cup Sugar, 2 teaspoons Baking Powder, 1 teaspoon Pumpkin Pie Spice, ½ teaspoon Cinnamon, ½ teaspoon Baking Soda, ½ teaspoon Salt
- Crack the eggs into a second smaller bowl. Whisk until frothy, like soap bubbles.2 Eggs
- Add the oil, non-dairy milk, and vanilla to the beaten eggs. Whisk again until smooth.⅓ Cup Oil, 1 teaspoon Vanilla, ⅓ Cup Non-Dairy Milk
- Pour the wet ingredients into the dry ingredients. Add the mashed banana and the pumpkin puree. Fold together with a spatula until combined, about 15 strokes.1 Ripe Banana, ½ Cup Pumpkin Puree
- Divide the batter into your prepared muffin cups. The muffin cups should be filled nearly to the top of the paper liners. Sprinkle the tops with turbinado sugar.2 Tablespoons Turbinado sugar
- Bake the muffins in a preheated oven for about 28 minutes. Check the muffins for done by gently poking the top with your finger. If if springs back, it is cooked through. If it leaves and indention, cook about 2 minutes more and check again.
- Remove the baked muffins from the oven and cool in the pan for 10 minutes. Then remove from the pan and continue to cool on a wire rack.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.