Pumpkin Banana Muffins

A pumpkin banana muffin with a bite taken out.

5 from 7 votes

Discover the perfect blend of fall flavors in these pumpkin banana muffins. Moist and flavorful, these muffins are a delightful treat for any season.

Prep Time: 10

Cook Time: 28

Cooling Time: 10

Total Time: 48

Servings: 11

Calories: 233 kcal

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.