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    Home » Recipes » Breads + Muffins

    The BEST Gluten Free Banana Pumpkin Muffins

    Nov 10, 2022 · Leave a Comment

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    Jump to Recipe Print Recipe

    Tender, easy gluten-free banana pumpkin muffins are the most delicious breakfast. They are moist, fluffy, and full of flavor.

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter. 

    gluten-free-banana-pumpkin-muffins

    Banana is one of my go-to healthy sweeteners, especially for these delicious muffins. The ripe bananas in this recipe for gluten-free banana pumpkin muffins give a subtle sweetness to these fluffy and delectable muffins. You only need one bowl, a whisk, muffin tins, and wholesome ingredients like brown sugar, vanilla extract, pumpkin puree, and baking powder. You can also add pumpkin spice to give the muffins an extra oomph. 

    If you're looking for more pumpkin recipes, try my pumpkin patties with chocolate and my gluten-free pumpkin bread with chocolate chips.

    Jump to:
    • Important Recipe Notes
    • Ingredient Notes
    • Instructions
    • Remove Muffins from Tin
    • Equipment
    • Top Tip
    • The BEST Gluten Free Banana Pumpkin Muffins

    Important Recipe Notes

    Oven temperature

    Bake at 425° for the first 6 minutes so the muffins will rise, then lower to 375° so the muffins can bake all the way through.

    Storage

    Store in an airtight container or plastic bag for up five days at room temperature. Wrapping the muffins in paper towels before storing them in a container or plastic bag will reduce sogginess. The muffins will last three months in the freezer in a freezer-safe container or ziplock bag.

    gluten-free-banana-pumpkin-muffins

    Ingredient Notes

    • Pumpkin Puree: canned pumpkin puree gives the gluten-free muffins a rich pumpkin flavor. Make sure to blot the pumpkin puree with a towel to remove excess moisture. Don't use pumpkin pie filling instead of pumpkin puree. Pumpkin pie filling already has a bunch of spices, so adding pumpkin pie filling will make the muffins too potent.
    • Baking Soda: helps the muffins rise.
    • Baking Powder: gives the muffins that fluffy texture.
    • Bananas: I like to use overripe bananas or frozen bananas. It's a great way to use up those bananas right before they go bad!
    • Pumpkin Pie Spice: I love the extra hint of flavor pumpkin pie spice gives these gluten-free muffins. Feel free to omit it, too.
    • Granulated Sugar: I prefer using granulated sugar, but you can try using a sugar-free alternative or coconut sugar. Do not substitute with brown sugar.
    • Gluten-Free Flour: I recommend using either King Arthur or Cup4Cup gluten-free flour for this delicious recipe. Coconut flour or almond flour are not good substitutes for this recipe.
    • Vanilla Extract: almond extract is a good substitute for vanilla extract.
    • Eggs: use two large room-temperature eggs.
    • Butter: the butter should be at room temperature and unsalted for best results.
    • Powdered Sugar: for the delicious glaze on top of the muffins.
    • Buttermilk: you can also use regular milk, almond milk, or any of the milk of choice for this recipe.
    • Molasses: gives the muffins an extra sweetness.

    See recipe card for quantities.

    gluten-free-banana-pumpkin-muffins

    Instructions

    Follow these key tips for the best gluten-free banana pumpkin muffins!

    • Room-temperature eggs are key for making muffins. Room-temperature eggs easily combine with the other ingredients and make the muffins light and fluffy. Warm up your eggs in a medium bowl of warm water for a few minutes before using.
    • Buttermilk gives gluten-free baked goods more moisture and makes the muffins extra tender. Make your own buttermilk by using 1 tablespoon of lemon juice for every 1 cup of milk. Let the mixture sit for at least 5 minutes before using it in the recipe.
    • Use butter instead of a butter alternative for warm, tender, and buttery muffins.
    • Use these tips to get gluten-free banana pumpkin muffins with the perfect texture!

    Remove Muffins from Tin

    Gluten-free muffins usually come out of the tin easily when using paper liners, but use these tips if you're having trouble.

    • A rubber spatula will loosen the edges of the muffin tin.
    • Tap the tin on the counter to loosen the muffins.
    • Grab each muffin tin and let it cool on a wire rack.

    You can also try running a knife along the edge of each one. Or, place the entire tin in the freezer for 10 minutes and then pop them out.

    gluten-free-banana-pumpkin-muffins

    Equipment

    • Muffin Cups or Muffin Liners
    • Wire rack
    • Mixing bowl set

    Top Tip

    Don't replace the butter with coconut oil.

    gluten-free-banana-pumpkin-muffins

    The BEST Gluten Free Banana Pumpkin Muffins

    Tender, easy gluten-free banana pumpkin muffins are the most delicious breakfast. They are moist, fluffy, and full of flavor.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 12 muffins
    Calories 165 kcal

    Equipment

    • Muffin Cups or Muffin Liners
    • Wire rack
    • Mixing bowl set

    Ingredients
      

    • ⅔ cup granulated sugar
    • 1 stick unsalted butter softened
    • 1 ripe banana
    • ½ cup pumpkin puree
    • 2 eggs
    • 2 teaspoons vanilla extract
    • 2 ½ cups gluten-free flour
    • 1 teaspoon kosher salt
    • 1 tablespoon baking powder
    • ½ teaspoon baking soda
    • 1 cup buttermilk
    • 2 teaspoons pumpkin pie spice
    • 1 teaspoon fresh ground ginger
    • ¼ cup molasses
    • 1 cup powdered sugar

    Instructions
     

    • Preheat the oven to 425°, then line a 12-cup muffin pan with paper muffin liners. Set aside.
    • Cream sugar and butter together in a large mixing bowl. Add each large egg and mix until combined.
    • Add the canned pumpkin and banana and beat on medium speed using an electric mixer.
      gluten-free-banana-pumpkin-muffins
    • In a separate large bowl, combine gluten-free flour, ground ginger, pumpkin spice, salt, baking powder, and baking soda.
    • Alternate adding the buttermilk and dry ingredients to the butter mixture.
    • Scoop ¼ cup muffin batter into each muffin cup. Sprinkle with coarse sugar.
    • Bake in the oven for 6 minutes and then turn the temperature down to 375° and bake for 18 more minutes.
    • Remove from the oven and let the muffins cool.
    • Mix the molasses and powdered sugar together in a medium bowl. Drizzle over the cooled muffins.

    Notes

    Don't replace the butter with coconut oil for the best results.

    Nutrition

    Serving: 1muffinCalories: 165kcalCarbohydrates: 34gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 29mgSodium: 378mgPotassium: 97mgFiber: 3gSugar: 15gVitamin A: 1668IUVitamin C: 1mgCalcium: 108mgIron: 1mg
    Keyword banana muffin, banana muffin gluten free, pumpkin banana muffin, pumpkin muffin gluten free, pumpkin puree muffin
    Tried this recipe?Let us know how it was!

     

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    You can usually find me in the kitchen whipping up new recipes. They’re always gluten free, and I’m always making a mess of my kitchen. I’m so delighted I get a chance to share my recipes with you and hope you’ll follow along with me.

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