These healthy pumpkin banana muffins are moist, tall, and taste like fall! With mashed banana, pumpkin purée, and warm spices, these cozy muffins are the perfect fall snack. They freeze well for later and are made gluten-free with a dairy-free option.
These Gluten-Free Pumpkin Banana Muffins are the taste of fall! They are perfectly fluffy with a sky-high crispy muffin top. Filled with banana, pumpkin spice, almond flour, and more, these healthy muffins can be made entirely gluten-free and dairy-free!
Enjoy for breakfast, a snack, dessert, or on-the-go. These are sure to blow away any gluten-free muffin you've ever made before. Deliberate ingredients and procedures create the best bakery-style pumpkin muffin, fit with a moist, fluffy centre and a crispy sugared top.
With just a few minutes of hands-on time, you too can prepare the perfect pumpkin banana muffins. Want to learn how you can make them yourself? Keep on reading!
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Why You'll Love This Recipe
- Perfectly spiced. These muffins are the taste of fall!
- Allergy-friendly for everyone to enjoy. These muffins can be gluten-free and dairy-free. They do contain almond flour, which could be substituted for additional gluten-free all-purpose flour if required.
- Bakery quality at home. No need to spend $6 a pop when you make them at home! These muffins are moist and fluffy with a bakery-style crispy sugared top.
- Freezes well for later. See below for storage and freezing instructions. These muffins are great to keep on hand for autumn breakfast and snacks.
The Science Behind Perfect Gluten-Free Muffins
Baking is a science. And gluten-free baking can sometimes feel like a mad science. 🙃 In any baked good recipe, specifically these gluten-free muffins, a carefully curated ingredient list and procedure is created to achieve the perfect desired results, and be repeatable every time. Desired results of course being a moist and fluffy muffin, with a tall and crispy muffin top.
Here are some reasons why these Gluten-Free Pumpkin Banana Muffins work so well:
- Hotter than normal oven. These muffins bake at 375ºF. This higher than normal temperature causes the muffins to spring up initially, forming a nice crispy top while the middle continues to cook.
- Cold ingredients. Keeping the butter, eggs, and milk relatively cold will keep the batter cool. A cool batter + a hot oven = massive oven spring = tall beautiful muffins!
- Lots of acid. Lemon juice and buttermilk provide lots of acid in this muffin batter. This will provide a vigorous lift once mixed with the baking powder and baking soda in the hot oven.
- Moist ingredients. If you want moist muffins, you need to have moisture! Brown sugar, bananas, pumpkin purée, buttermilk, and almond flour add to this effect for a moist and tender crumb.
- Bakery quality muffin top. Sprinkling the top of the unbaked muffin batter with coarse or raw sugar will result in a beautiful crusty muffin top, worthy of the top spot in a bakery!
Following the methods outlined in this blog post will result in beautiful muffins, every time. This method and ingredient structure can also be transferred to other delicious muffin flavours like my Gluten-Free Banana Chocolate Chip Muffins, Gluten-Free Blackberry Muffins, Gluten-Free Banana Carrot Muffins, Gluten-Free Chocolate Chip Muffins, Gluten-Free White Chocolate Raspberry Muffins!
Ingredient Notes
Here is everything you'll need to make these gluten-free pumpkin banana muffins:
- Salted butter: Use dairy-free if preferred.
- Eggs: Keeping the eggs and wet ingredients cold will help the muffins rise higher when exposed to the high oven temperature.
- Pumpkin purée: Not pumpkin pie filling!
- Buttermilk: Use a purchased buttermilk or easily make your own with milk + vinegar or lemon juice. Instructions in the recipe card.
- Lemon juice: Additional lemon juice helps the muffins rise higher due to its acid.
- Gluten-free all-purpose flour with xanthan gum: I use Bob's Red Mill 1:1 All-Purpose Baking Flour (in the blue bag) or Robinhood's gluten-free mix.
- Almond flour: A small amount gives the muffins extra moisture and a soft texture. If you can't do nuts, use an equal amount of the GF all-purpose flour.
- Pumpkin pie spice: A blend of cinnamon, ginger, nutmeg, allspice, and cloves. See a DIY recipe below.
- Mini chocolate chips: This is optional but very delicious. I use the mini chips from Enjoy Life Foods.
Make Your Own Pumpkin Pie Spice
I like to buy the Clubhouse pre-made blend, but you can absolutely make your own with the below recipe.
Makes about 5 tablespoons
- 3 tablespoon ground cinnamon
- 2 teaspoon ground ginger
- 2 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
Substitutions
There are many ways to change up these gluten-free muffins depending on your mood. Here are some substitution suggestions:
- Dairy. Both regular dairy products and dairy-free options will work for the butter and buttermilk in this recipe. See note in the recipe card for how to make your own buttermilk.
- Almond flour. If you can't have almond flour, substitute an equal amount of gluten-free all-purpose flour.
- Add nuts to the batter. Reduce the chocolate chips to ½ cup, and add ½ cup of chopped pecans, walnuts, or any other favourite nut.
- Use different types of chocolate. Use dark, milk, or white chocolate (ensuring it is dairy-free if required). Try chopped chunks instead of mini chips for more gooey chocolate pieces.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions for how to make healthy pumpkin banana muffins.
(Prep) Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners. I like to take some coconut oil on my hands and rub it over the top surface of the tin to ensure that if the muffins grow over the edge, they will not stick.
(1) Place the butter in the large bowl or a stand mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light in colour.
Add the brown sugar and beat for another 3 minutes until fluffy. Stop to scrape down the sides and bottom of the bowl as needed. You can also do this by hand with a whisk.
Beat in the eggs, one at a time. Then beat in the bananas until broken into small chunks, and the pumpkin purée. The batter will look curdled but don't worry. See step-by-step photos below.
Mix in the buttermilk, lemon juice, and vanilla extract. Start on low speed to avoid sloshing.
(2) Add the flours, pumpkin pie spice, baking soda, baking powder, and salt to the same bowl. Gently stir together on top with a spatula, then mix the wet and the dry ingredients until just combined. The batter will be fairly thick.
If you choose to add mini chocolate chips, stir them in gently with a rubber spatula.
(3) Use a large ice cream scoop (equal to about ¼ cup measuring cup) to fill the lined muffin tin. Distribute the batter evenly among 12 muffins.
Baking Tip: To achieve smooth, round muffin tops, take a spoon and run it under cold water. Dry lightly, then run the back of the spoon over the top of a muffin. This will smooth any spikey bits on the muffin top that could burn. Repeat, rinsing the back of the spoon before each muffin.
(4) Sprinkle the tops of the muffins with additional chocolate chips and coarse sugar if desired. This will result in a nice crunchy muffin top.
(5) & (6) Bake for 23-26 minutes until a toothpick inserted in a middle muffin comes out clean. Do not open the oven door until at least 20 minutes have elapsed.
Allow to cool in the pan for 15 minutes before removing to a wire rack. Enjoy warm or allow to cool completely.
Storage & Freezing
Storage: Muffins are best on the day they're baked. They will keep on the counter for 24 hours. Following that, place in an airtight container at room temperature for up to 2 days. If you find them a bit tough, place in the microwave for 20 seconds before eating. After 3 days, freeze any uneaten muffins.
Freezing: Wrap muffins in plastic wrap or aluminum foil and place in an airtight, freezer-safe container. Freeze for up to 2 months. To thaw, either place muffins on the counter overnight, or microwave in 30 second intervals until thawed. Be careful, it may be hot inside.
Expert Tips
Here are some of my top tips and tricks for the best gluten-free muffins:
- Keep the ingredients cold. Remember, cold ingredients + hot oven = magically tall muffins.
- Really cream the butter and brown sugar together. This technique makes these muffins taste just like they came from a bakery!
- To achieve smooth, rounded muffin tops: Take a spoon and run it under cold water. Dry lightly, then run the back of the spoon over the top of a muffin. This will smooth any spikey bits on the muffin top that could burn. Repeat, rinsing the back of the spoon before each muffin.
- Do NOT open the oven door! This would lower the oven temperature and risk your chances of producing gorgeous, tall muffins.
- Putting the muffins in an airtight container will soften the crispy sugared top. Because I like a crisp muffin top, I like to leave the muffins out on the counter for the first 24 hours. After that I do recommend putting them in a closed container, as they will go stale quickly if not.
Frequently Asked Questions
While these gluten-free muffins can be made entirely dairy-free, eggs are an important factor in the rise and texture of these muffins. You could certainly try to use an egg replacer like flax or chia seeds, but note that it is untested with this recipe. The egg is the only thing that would need to be changed to make this recipe vegan. If you try it, let me know in a comment below!
In general, almond flour cannot be substituted 1:1 for gluten-free all-purpose flour. Almond flour does not absorb as much liquid and is much softer, which will change the texture of the muffins. I do not recommend it for this recipe.
The almond flour can be substituted for an equal amount of additional gluten-free all-purpose flour.
This recipe is designed with optimal ingredients and methods to ensure beautiful, tall muffins. If your muffins grew nicely in the oven, then sank as they cooled, there are a few things that may have gone wrong.
1) Too much leavening agent (baking powder or baking soda).
2) Over-mixed batter. Remember to gently incorporate wet and dry ingredients.
3) The muffins were not cooked all the way through yet.
These healthy gluten-free banana pumpkin muffins are moist, full of pumpkin spice, and taste just like they came from a bakery. Perfect to share with your family and friends during the cozy season!
More Gluten-Free Fall Recipes
- Gluten-Free Dairy-Free Pumpkin Tiramisu
- Starbucks Copycat Pumpkin Scones
- Lightened Up Pumpkin Cold Foam
- Baked Apple Fritters
- Soft Pumpkin Sugar Cookies
- Healthy Halloween Dirt Cups
- Dairy-Free Pumpkin Spice Latte
More Snacks
- Golf Ball Cheese Ball
- Italian Marinated Olives
- Viral Chocolate Strawberry Yogurt Clusters
- High Protein Buffalo Chicken Dip
Have you made these healthy pumpkin banana muffins? I'd very much appreciate it if you leave a 5-star rating and ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Gluten-Free Pumpkin Banana Muffins
Equipment
- 12-cup muffin tin
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 extract
- 2¼ cups gluten-free all-purpose flour with xanthan gum I use Bob's Red Mill 1:1 All-Purpose Baking Flour (in the blue bag)
- ¾ cup almond flour
- 1 tablespoon 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, I use the mini chips from Enjoy Life Foods
- Additional mini chocolate chips and coarse sugar for topping optional
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners. I like to take some coconut oil on my hands and rub it over the top surface of the tin to ensure that if the muffins grow over the edge, they will not stick.
- Place the butter in the large bowl or a stand mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light in colour. Add the brown sugar and beat for another 3 minutes until fluffy. Stop to scrape down the sides and bottom of the bowl as needed. You can also do this by hand with a whisk.
- Beat in the eggs, one at a time. Then beat in the bananas until broken into small chunks, and the pumpkin purée. The batter will look curdled but don't worry. See step-by-step photos in the blog post. Mix in the buttermilk, lemon juice, and vanilla extract. Start on low speed to avoid sloshing.
- Add the flours, pumpkin pie spice, baking soda, baking powder, and salt to the same bowl. Gently stir together on top with a spatula, then mix the wet and the dry ingredients until just combined. The batter will be fairly thick. If you choose to add mini chocolate chips, stir them in gently with a rubber spatula.
- Use a large ice cream scoop (equal to about ¼ cup measuring cup) to fill the lined muffin tin. Distribute the batter evenly among 12 muffins.Baking Tip: To achieve smooth, round muffin tops, take a spoon and run it under cold water. Dry lightly, then run the back of the spoon over the top of a muffin. This will smooth any spikey bits on the muffin top that could burn. Repeat, rinsing the back of the spoon before each muffin.
- Sprinkle the tops of the muffins with additional chocolate chips and coarse sugar if desired. This will result in a nice crunchy muffin top.
- Bake for 23-26 minutes until a toothpick inserted in a middle muffin comes out clean. Do not open the oven door until at least 20 minutes have elapsed. Allow to cool in the pan for 15 minutes before removing to a wire rack. Enjoy warm or allow to cool completely.
Notes
- Dairy: Both regular dairy products and dairy-free options will work for the butter and buttermilk in this recipe.
- Buttermilk: Mix ½ cup cold (dairy-free) milk with 1½ teaspoon lemon juice. Allow to sit for 10 minutes before using.
- Almond Flour: If you can't have almond flour, substitute an equal amount of regular gluten-free all-purpose flour.
- Add-ins: Add chopped nuts or a different type of chocolate to change up these muffins.
- Storage: Muffins are best on the day they're baked. They will keep on the counter for 24 hours. Following that, place in an airtight container at room temperature for up to 2 days. If you find them a bit tough, place in the microwave for 20 seconds before eating. After 3 days, freeze any uneaten muffins.
- Freezing: Wrap muffins in plastic wrap or aluminum foil and place in an airtight, freezer-safe container. Freeze for up to 2 months. To thaw, either place muffins on the counter overnight, or microwave in 30 second intervals until thawed. Be careful, it may be hot inside.
Emily says
Made a double batch this afternoon and wow! These were so good. My kids can’t stop eating them.
I will say that in doubling the batch I ended up with 24 reg size muffins and 31 mini muffins. My week and my freezer will be well stocked this week ☺️
Olivia Parsons says
So glad your family enjoys, Emily!