Introduction
These muffins perfectly capture the warm flavors of fall with a moist, tender crumb. They cleverly combine pumpkin spice with banana for natural sweetness and a rich, complex flavor. You’ll love how easily they come together for a delicious gluten-free treat any time of day.
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 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large mixing bowl, cream together the softened butter and 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 ripe bananas 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 fully combined.
- Pour the wet banana-pumpkin mixture into the butter-sugar mixture and stir until incorporated.
- In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, pumpkin pie spice, baking soda, baking powder, and salt.
- If using, fold in the ¾ cup of mini chocolate chips.
- Divide the batter evenly among the 12 prepared muffin cups. If desired, sprinkle the tops with a few additional mini chocolate chips and a pinch of coarse sugar.
- Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Variations
- Nutty Crunch: Instead of chocolate chips, fold in ¾ cup of chopped pecans or walnuts for added texture.
- Streusel Topped: Skip the coarse sugar topping and sprinkle with a simple streusel (made by rubbing together ¼ cup brown sugar, ¼ cup almond flour, 2 tbsp cold butter, and a pinch of spice) before baking.
- Spice Forward: Omit the chocolate chips entirely for a pure, spiced muffin flavor perfect for breakfast.
- Muffin Top Style: For a bakery-style look, fill the muffin cups very full and bake as directed; they will puff up beautifully over the top.
Tips for Success
- Ensure your bananas are very ripe (lots of brown spots) for maximum sweetness and moisture.
- For DIY buttermilk, simply mix ½ cup of milk (dairy or non-dairy) with 1 ½ teaspoons of lemon juice or white vinegar. Let it sit for 5 minutes before using.
- Use a cookie scoop or ice cream scoop to easily and neatly portion the batter into the muffin tin.
- For best results, use a gluten-free flour blend that contains xanthan gum, as specified; it’s essential for structure.
Storage & Reheating
Store 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 for up to 3 months. Reheat in the microwave for 15-20 seconds to restore that fresh-baked warmth and softness.
FAQ
Can I make these dairy-free?
Yes, simply use a dairy-free butter substitute and make your own “buttermilk” with a non-dairy milk like almond or oat milk mixed with lemon juice.
Why are the eggs used cold?
Cold eggs incorporate more air when beaten into creamed butter and sugar, contributing to a lighter texture in the final muffin.
Can I use regular all-purpose flour?
This recipe is developed for gluten-free flours. Using regular flour would change the liquid absorption and texture; it’s not recommended without significant adjustments.
My gluten-free flour doesn’t have xanthan gum. What should I do?
If your blend doesn’t contain it, add 1 teaspoon of xanthan gum to the dry ingredients. It’s a crucial binder in gluten-free baking.
Can I use fresh pumpkin instead of purée?
Yes, you can use an equal amount of homemade pumpkin purée, but ensure it’s thick and not watery. Canned purée offers consistent results.
Why is there lemon juice in the recipe?
The lemon juice reacts with the baking soda for lift and also brightens the flavor, balancing the sweetness of the banana and pumpkin.