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    Home » Quickbreads

    Pumpkin Banana Muffins

    Published: Sep 4, 2023 · Modified: Nov 10, 2024 by Tiffany · This post may contain affiliate links · 2 Comments.

     

     

    Jump to Recipe Print Recipe

    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!

    A muffin tin with freshly baked pumpkin banana muffins.

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

    Jump to:
    • Why you'll love these banana and pumpkin muffins
    • Want to save this recipe?
    • Ingredient Notes
    • Substitutions & Variations
    • How to Make Pumpkin Banana Muffins
    • Baking Tip
    • Storage
    • Recipe FAQs
    • Other pumpkin recipes to consider:
    • Recipe

    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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      Ingredient Notes

      Ingredients for pumpkin banana muffins on a white table.
      • 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.

      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

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

      Gluten free flour, sugar, baking powder, baking soda, cinnamon, pumpkin spice and salt combined in a large white mixing bowl.

      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.

      An egg beaten until frothy in a small white bowl.

      STEP 2: Crack the eggs into a second smaller bowl. Whisk until frothy, like soap bubbles.

      Oil, milk and vanilla being added to the beaten eggs.

      STEP 3: Add the oil, non-dairy milk, and vanilla to the beaten eggs. Whisk until smooth.

      A banana being mashed with a fork on a white plate.

      STEP 4: Mash the banana with a fork or potato masher until it's a pulp with some small chunks and appears very wet.

      Wet ingredients, mashed banana and pumpkin puree all added to the dry ingredients in a large mixing bowl.

      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.

      A muffin tin being filled with pumpkin banana muffin batter.

      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.

      Baking Tip

      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.

      Freshly baked pumpkin banana muffins in a metal muffin tin.

      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.

      A gluten free pumpkin banana muffin with a bite taken out.

      Recipe FAQs

      What is the secret to moist muffins?

      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.

      What makes muffins rise better?

      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.

      Should you let muffin batter rest?

      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:

      • Slices of gluten free chocolate pumpkin bundt cake.
        Gluten Free Chocolate Pumpkin Cake
      • Sliced pumpkin bread on a wooden cutting board.
        Gluten Free Pumpkin Bread
      • A stack of pumpkin granola bars on a wood plate.
        Pumpkin Granola Bars
      • Pumpkin waffles on a waffle board with grapes and spreads.
        Gluten Free Pumpkin Pecan Waffles

      If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.

      Recipe

      A pumpkin banana muffin with a bite taken out.

      Pumpkin Banana Muffins

      Discover the perfect blend of fall flavors in these pumpkin banana muffins. Moist and flavorful, these muffins are a delightful treat for any season.
      Author: Tiffany
      5 from 7 votes
      Print Pin Rate
      Course: Breakfast
      Cuisine: American
      Prep Time: 10 minutes minutes
      Cook Time: 28 minutes minutes
      Cooling Time: 10 minutes minutes
      Total Time: 48 minutes minutes
      Servings: 11
      Calories: 233kcal
      Prevent your screen from going dark

      Ingredients

      • 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

      Instructions

      • 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.

      Notes

      STORAGE: Store leftover muffins in an airtight container at room temperature for up to 3 days.  If you live in a warmer climate, you may want to store them in the refrigerator to prevent the bananas from fermenting.
      Calories: 233kcal | Carbohydrates: 38g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 30mg | Sodium: 249mg | Potassium: 86mg | Fiber: 3g | Sugar: 23g | Vitamin A: 1812IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 1mg
      Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!
      Tiffany

      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.

      Reader Interactions

      Comments

      1. Anne says

        September 19, 2024 at 9:58 pm

        5 stars
        This is an amazing recipe that I highly recommend you try! I followed the recipe as written and they were perfect. The turbinado sugar adds a crunchy top. My gluten eating family loved them. (I am the only one who must be gluten free) Such a treat! Thank you for this recipe.

        Reply
        • Tiffany says

          September 20, 2024 at 6:34 am

          Thanks for the kind comment! I love this recipe too. Who knew bananas and pumpkin would go so well together? 🙂

          Reply
      5 from 7 votes (6 ratings without comment)

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      A photo of Tiffany Welsh.

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