This one-bowl recipe for Gluten Free Pumpkin Banana Muffins brings together the flavors of banana and pumpkin in tender and moist muffins. Easy to make, these lightly spiced muffins are great for breakfast or an afternoon snack.
The fall season is in full-swing and I’m baking my favorite recipes using pumpkin. Today I’m sharing my pumpkin banana muffin recipe with you.
These muffins combine both pumpkin and banana in a sweet and flavorful package. If you’re a pumpkin purist, you’ll want to try my recipe for Easy Gluten Free Pumpkin Muffins that lets the pumpkin flavor stand alone.
This recipe uses two different baking temperatures. It’s super easy to do and you’ll be surprised at the difference it makes to the muffins. The higher temperature gives the muffins a bakery-style domed top and the lower temperature keeps the insides tender and the bottoms from getting too brown.
If you like muffins as much as my family does, check out my other muffin recipes.
Why this Recipe Works
- A simple one-bowl recipe makes it quick and easy to prepare.
- The combination of pumpkin and banana gives moisture and sweetness to the muffins.
- Using butter and vanilla gives the muffins an extra layer of flavor.
Ingredients You’ll Need:
- Butter - Unsalted butter. I use unsalted butter so I can control how much salt is in the recipe.
- Bananas - Mashed ripe bananas.
- Sugar - White granulated sugar.
- Pumpkin - Use pumpkin puree (not pie filling).
- Egg - Use a room temperature egg. Take the egg out of the fridge before you gather the rest of your ingredients.
- Vanilla - Pure vanilla extract.
- Pumpkin pie spice - I like the ease of using one spice that combines the flavors of cinnamon, ginger, nutmeg, cloves, and allspice.
- Cinnamon - Ground cinnamon.
- Gluten free flour blend - I use a 1 to 1 gluten free baking flour in my baking.
- Baking soda - The baking soda adds lift to the muffins.
- Salt - Table salt.
How to Make Gluten Free Pumpkin Banana Muffins
- In a large mixing bowl, melt the butter in the microwave, then stir in the mashed bananas, sugar and pumpkin.
- Stir in the egg and vanilla until combined.
- Add the dry ingredients and stir until combined.
- Transfer the batter to a muffin pan and bake.
Step by Step Instructions
Preheat the oven to 425°F. Grease a standard 12-cup muffin pan or line with baking cups.
In a large mixing bowl, microwave the butter until melted. Add the mashed bananas, sugar, and pumpkin, then stir to combine.
Stir the egg and vanilla into the pumpkin mixture until completely combined.
Add the gluten free flour blend, pumpkin pie spice, cinnamon, baking soda, and salt, then stir until combined.
Use a 3-tablespoon scoop to divide the batter evenly among the prepared muffin cups.
Bake at 425° for 7 minutes, then reduce the oven temperature to 350° and continue baking for another 13-14 minutes.
The muffins are done when a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Baker’s Tips
- Be sure to use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added sugar in it and will make the muffins overly sweet.
- When adding the dry ingredients to the wet ingredients, use a wooden spoon or spatula to stir everything together. Stirring or folding the mixture by hand will prevent overmixing the batter. Overmixing may lead to muffins that are tough.
- Use a large scoop to fill the muffin cups with batter. This will keep the muffins similar in size and ensure even baking time.
- Start the baking time at 425 degrees and then lower the temperature to 350 degrees after a few minutes. The higher temperature creates domed muffin tops and the lower temperature keeps the insides tender.
What Type of Gluten Free Flour Should I Use?
To get the best results, use a good quality all-purpose gluten free flour when making these muffins. I like to use Bob’s Red Mill 1 to 1 which contains xanthan gum.
Xanthan gum works to hold the muffins together. The gluten in all-purpose flour acts as the binding agent in traditional baking. Gluten free baking requires a substitute for the binding agent and that’s the role of xanthan gum.
Your results may be different depending on the type of gluten free flour you use. I haven’t tried using coconut flour or almond flour in this muffin recipe.
Do you like adding extras to your muffins to bump up the flavor? Try adding chopped nuts or chocolate chips to the recipe.
Chopped walnuts or pecans would be great additions. You could add ½ cup of chopped nuts.
If you’re more of a chocolate fan, ½ cup semi-sweet, milk chocolate, or even dark chocolate chips would be good.
Recipe FAQs
I don’t recommend using pumpkin pie filling in this recipe. Pumpkin pie filling includes sweeteners and spices so you can end up with too sweet, overly spiced muffins.
Pumpkin puree is simply pumpkin without any sugar or spices added. I use the canned version of pumpkin puree because it is inexpensive and readily available all year.
Store the muffins at room temperature in an airtight container for 3-4 days. Baked goods can dry out in the refrigerator, so I recommend storing the muffins at room temperature.
Yes. The muffins can be stored in the freezer for up to 3 months. Be sure to put the muffins in a freezer-safe bag or container before freezing.
Allow the muffins to thaw overnight on the counter and reheat for a few seconds in the microwave.
These Gluten Free Pumpkin Banana Muffins are a great blend of sweet and subtle flavors. I hope you enjoy them as much as we do. Bake up a batch and let me know what you think. Enjoy!
More Gluten Free Pumpkin Recipes to Try
- Gluten Free Pumpkin Snickerdoodles
- Easy Gluten Free Pumpkin Brownies
- Gluten Free Chocolate Chip Pumpkin Bread
- Gluten Free Pumpkin Bars
- Gluten Free Pumpkin Donuts
More Gluten Free Muffin Recipes You’ll Love
- Gluten Free Cranberry Muffins
- Simple Gluten Free Apple Muffins
- Gluten Free Chocolate Zucchini Muffins
- Mini Corn Dog Muffins
- Gluten Free Cinnamon Banana Muffins
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Gluten Free Pumpkin Banana Muffins
Ingredients
- ¼ cup unsalted butter
- ½ cup mashed ripe bananas
- 1 cup granulated sugar
- ¾ cup pumpkin puree
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups gluten free flour blend
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 425°F. Grease a standard 12-cup muffin pan or line with baking cups.
- In a large mixing bowl, microwave butter until melted. Add mashed bananas, sugar, and pumpkin and stir to combine.
- Stir in the egg and vanilla until completely combined.
- Add the gluten free flour blend, pumpkin pie spice, cinnamon, baking soda, and salt and stir until combined.
- Divide the batter evenly among the prepared muffin cups.
- Bake at 425° for 7 minutes, then reduce the oven temperature to 350° and continue baking for another 13-14 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Be sure to use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added sugar in it and will make the muffins overly sweet.
- When adding the dry ingredients to the wet ingredients, use a wooden spoon or spatula to stir everything together. Stirring or folding the mixture by hand will prevent overmixing the batter. Overmixing may lead to muffins that are tough.
- Use a large scoop to fill the muffin cups with batter. This will keep the muffins similar in size and ensure even baking time.
- Start the baking time at 425 degrees and then lower the temperature to 350 degrees after a few minutes. The higher temperature creates domed muffin tops and the lower temperature keeps the insides tender.
Nutrition
Nutrition Disclaimer
Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.
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