Introduction
These muffins perfectly capture the cozy flavors of fall with a moist and tender texture that rivals any traditional recipe. They are a fantastic way to use up overripe bananas and that extra can of pumpkin purée sitting in your pantry. You’ll love how the pumpkin pie spice and optional chocolate chips create a deliciously balanced treat.
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)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large mixing bowl, cream together the softened butter and packed brown sugar until light and fluffy.
- Add the cold eggs one at a time, beating well after each addition.
- In a separate bowl, mash the very ripe bananas with a fork until mostly smooth. Stir in the pumpkin purée, buttermilk, lemon juice, and vanilla powder (use half this amount if you prefer less rich vanilla flavor) until combined.
- Pour the wet banana-pumpkin mixture into the butter-sugar mixture and stir until just incorporated.
- In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, pumpkin pie spice, baking soda, baking powder, and salt.
- Gently fold the dry flour mixture into the wet ingredients until no large dry streaks remain. Be careful not to overmix.
- If using, fold the ¾ cup of mini chocolate chips into the batter.
- Divide the batter evenly among the 12 prepared muffin cups. If desired, sprinkle the tops with additional mini chocolate chips and a pinch of coarse sugar.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Streusel Topping: Before baking, top the batter with a quick crumble made by mixing ¼ cup each of gluten-free flour and brown sugar with 2 tbsp of cold butter.
- Nutty Crunch: Swap the chocolate chips for ½ cup of chopped pecans or walnuts folded into the batter.
- Double Pumpkin: Boost the pumpkin flavor by swapping the chocolate chips for ½ cup of toasted pumpkin seeds (pepitas).
- Muffin Top Treat: For a bakery-style look, fill the muffin cups almost to the top and bake as directed for a beautiful, domed top.
Tips for Success
- Ensure your butter is properly softened to room temperature for easy creaming with the sugar. This creates a lighter muffin texture.
- For DIY buttermilk, add 1 ½ teaspoons of lemon juice or white vinegar to a liquid measuring cup. Add enough milk (dairy or non-dairy) to reach the ½ cup line. Stir and let sit for 5-10 minutes before using.
- Use a standard ice cream or cookie scoop to easily and neatly divide the batter evenly among the muffin cups.
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 in a freezer bag for up to 3 months. Reheat in the microwave for 15-20 seconds or in a 300°F oven for 5-10 minutes until warm.
FAQ
Can I use regular all-purpose flour instead?
Yes, you can substitute the 2¼ cups gluten-free flour and ¾ cup almond flour with 2 ¾ cups of regular all-purpose flour. The texture will be slightly different but still delicious.
Why are my eggs listed as “cold”?
Using cold eggs is perfectly fine for this recipe. It helps to emulsify the batter and gives the muffins structure. If your butter is very soft, cold eggs can also help prevent the mixture from becoming greasy.
My bananas aren’t very ripe. Can I still use them?
Very ripe bananas are recommended for maximum sweetness, moisture, and flavor. If yours are only yellow, you can try roasting them in their peels at 350°F for 15-20 minutes until black, then scooping out the softened flesh.
Can I make these muffins vegan?
Yes! Use a dairy-free butter alternative, a flax egg or commercial egg replacer for the eggs, and make your own buttermilk with non-dairy milk and lemon juice.
Why did my muffins sink in the middle?
This is usually a sign of overmixing the batter, opening the oven door too early during baking, or using expired or improperly measured leavening agents (baking soda/powder).
Can I skip the buttermilk?
The buttermilk is key for tenderness and a slight tang. We highly recommend making your own (see Tips) for the best results, but in a pinch, you can use an equal amount of plain yogurt thinned with a little milk.