Gluten-Free Pumpkin Banana Muffins

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Introduction

You’re about to get the best of two beloved baked goods in one perfectly moist and spiced muffin. These gluten-free pumpkin banana muffins combine the natural sweetness of banana with warm pumpkin spice, creating a flavorful and tender treat that’s ideal for breakfast or a snack.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 12 muffins

Ingredients

• ½ cup salted butter, softened (use dairy-free if preferred)
• ⅔ cup packed brown sugar
• 2 eggs, cold
• 2 very ripe bananas
• ⅔ cup pumpkin purée
• ½ cup buttermilk (see note below to make your own)
• 2 tablespoon lemon juice
• 2 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 2¼ cups gluten-free all-purpose flour with xanthan gum
• ¾ cup almond flour
• 1 tbsp pumpkin pie spice (a blend of cinnamon, ginger, nutmeg, allspice, and cloves)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup mini chocolate chips (optional, preferably the mini chips from Enjoy Life Foods)
• Additional mini chocolate chips and coarse sugar for topping (optional)

*Note: To make your own buttermilk, combine ½ cup milk (or dairy-free milk) with 1 ½ teaspoons of the lemon juice listed above. Stir and let sit for 5-10 minutes before using.*

Instructions

1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease thoroughly.
2. In a large mixing bowl, cream together the softened butter and packed brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
3. Add the cold eggs one at a time, beating well after each addition.
4. In a separate bowl, mash the very ripe bananas until mostly smooth. Add the pumpkin purée, buttermilk, lemon juice, and vanilla powder (use half this amount if you prefer less rich vanilla flavor). Whisk these wet ingredients together until fully combined.
5. Add the pumpkin-banana mixture to the butter-sugar mixture and stir until incorporated. The batter may look slightly curdled, which is normal.
6. In another bowl, whisk together the gluten-free all-purpose flour, almond flour, pumpkin pie spice, baking soda, baking powder, and salt.
7. Divide the batter evenly among the 12 prepared muffin cups, filling each about ¾ full. If desired, sprinkle the tops with additional mini chocolate chips and coarse sugar.
8. Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
9. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Variations

• Nutty Crunch: Before baking, sprinkle muffin tops with chopped pecans or walnuts for added texture.
• Streusel Topping: Skip the sugar topping and add a simple streusel made by rubbing together ¼ cup brown sugar, ¼ cup almond flour, 2 tbsp cold butter, and a pinch of cinnamon until crumbly.
• Bread Loaf: Pour the batter into a greased 9×5 inch loaf pan and bake at 350°F for 50-60 minutes, or until a tester comes out clean.
• Mini Muffins: Bake in a mini muffin tin for 12-15 minutes for a perfect bite-sized treat.

Tips for Success

1. Use Truly Ripe Bananas: Bananas with plenty of brown spots will mash easier and provide maximum sweetness and moisture.
2. Measure Flour Correctly: Spoon your gluten-free flour into the measuring cup and level it off with a knife. Scooping directly packs the flour, which can result in dry muffins.
3. Cold Eggs are Fine: This recipe is designed for cold eggs straight from the fridge. There’s no need to bring them to room temperature.

Storage & Reheating

Store completely cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze them individually wrapped for up to 3 months. To reheat, warm a muffin in the microwave for 15-20 seconds or in a toaster oven at 300°F for about 5 minutes.

FAQ

Can I use regular all-purpose flour?

Yes, you can substitute the gluten-free flour blend with an equal amount of regular all-purpose flour, but you can omit the almond flour as it’s used here for texture. Use a total of 3 cups all-purpose flour.

My pumpkin purée is watery. Is that okay?

Canned pumpkin purée is ideal. If you’re using homemade purée that seems very wet, you may want to drain it in a fine-mesh sieve for a bit to remove excess liquid for best results.

Can I make these dairy-free?

Absolutely. Use your preferred dairy-free butter and make the buttermilk with dairy-free milk mixed with the lemon juice.

Why is there lemon juice in the recipe?

The lemon juice reacts with the buttermilk to enhance its tanginess and also reacts with the baking soda to create lift, resulting in a lighter muffin texture.

Can I omit the chocolate chips?

Of course. The muffins are delicious without them, or you could add an equal amount of dried cranberries or raisins instead.

Do I have to use almond flour?

The almond flour adds moisture and a tender crumb. For a nut-free version, you can replace it with an additional ¾ cup of gluten-free all-purpose flour, but the texture will be slightly different.