Tender, easy gluten-free banana pumpkin muffins are the most delicious breakfast. They are moist, fluffy, and full of flavor.
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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.
Important Recipe Notes
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.
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.
- 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.
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.
- Muffin Cups or Muffin Liners
- Wire rack
- Mixing bowl set
Don't replace the butter with coconut oil.
The BEST Gluten Free Banana Pumpkin Muffins
- Muffin Cups or Muffin Liners
- Mixing bowl set
- 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
- 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.
- 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.