Pumpkin Banana Muffins

If it's after Labor Day does that mean it's pumpkin spice season now?  Asking for a friend...But seriously, I have the itch for some fall baking. 🙂  These pumpkin banana muffins have the best of pumpkin spice and banana bread all rolled into one.  And if you're thinking the combination of pumpkin and bananas sounds weird, let me assure you it is so delicious.  Both pumpkin and bananas go so well with the typical warm spices - cinnamon, nutmeg, allspice, ginger - making them a great pairing. 

These moist muffins are so soft 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.  They make a great quick breakfast or afternoon snack that your whole family will love!

If you love all things pumpkin, you should definitely try my pumpkin bread with cream cheese frosting or this amazing pumpkin banana bread!

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!

Ingredient Notes

• 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 help create soft, fluffy muffins 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 to use overripe bananas, 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 pure pumpkin puree and not pumpkin pie filling in this recipe.  If you can't find pumpkin puree in the store, you can make a batch of my homemade pumpkin puree.

See recipe card for full ingredient list and quantities.

How to Make Pumpkin Banana Muffins

This easy muffin recipe uses the muffin method for mixing. No mixer is required.

STEP 1: Combine the gluten free flour, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a large mixing bowl. Whisk to mix well and set aside.

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 with a fork or potato masher 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 the top of the muffins with turbinado sugar and bake.

Storage

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.