Gluten-Free Pumpkin Banana Muffins (Dairy-Free)

These tender, moist gluten-free pumpkin banana muffins combine the best of fall flavors with sweet, ripe bananas. They make a delicious easy grab-and-go breakfast, or a perfect afternoon snack. Dairy-free too.

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Moist Pumpkin Banana Muffins for the Fall Season

Muffins are the perfect quick breakfast when you’re short on time, but they are also a very convenient snack on the go.

So naturally when it’s pumpkin season, making a batch of pumpkin muffins is always a delicious idea.

Sometimes, I like to throw a bit of chocolate chips into the batter as well and make these chocolate chip pumpkin muffins.

Other times, I add in mashed bananas to make these amazingly moist gluten-free banana pumpkin muffins.

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients required for these gluten-free pumpkin banana muffins are easily accessible at the local grocery store (nothing fancy required)!
• Easy to Make: Preparing these pumpkin and banana muffins is uncomplicated, and a batch is ready in just 40 minutes! If you start making them now, you can enjoy freshly baked muffins in practically no time!
• Totally Gluten-Free & Dairy-Free: The best part is that this pumpkin spice banana muffins recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients needed for making these gluten-free pumpkin banana muffins.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Pumpkin Puree: If you decide to make your own pumpkin puree, be sure to remove as much moisture as possible. You can blend it to achieve a smooth, lump-free texture. If using canned pumpkin puree, make sure it is pure pumpkin puree and not pumpkin pie filling, which contains additional ingredients like spices and sugar. Canned pumpkin puree generally has less moisture than homemade, making it ideal for this recipe.
• Bananas: Make sure to use ripe bananas (those with brown spots on their skin) as they are naturally sweeter.
• Sugar: I used dark brown sugar, but if you prefer your muffins to be lighter in color, you can also use light brown sugar or cane sugar instead.
• Oil: I used olive oil, but you can use another type of vegetable oil if you prefer (such as canola oil, sunflower oil, avocado oil, etc.).
• Eggs: Eggs help to bind the ingredients together, so make sure you add them in.
• Gluten-Free Flour: I recommend using a good-quality gluten-free 1:1 flour blend (a 1:1 gluten-free substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice starch, tapioca starch, corn starch or potato starch) to ensure a lighter and fluffier final texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients to better bind together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
• Leavening Agents: I used a mix of both baking powder and baking soda as leavening agents to help the batter rise. Alternatively, you may also replace the teaspoon of baking soda with another 1 teaspoon of baking powder instead.
• Spices: I like a mixture of ground cinnamon, ground nutmeg, and ground ginger to add the fall spice flavors. Alternatively, you may substitute the individual spices with 2 1/4 teaspoons of pumpkin pie spice instead.
• Vanilla Extract: I like adding a bit of vanilla extract for flavor. However, feel free to leave it out if you don’t have vanilla.
• Dairy-Free Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.

How to Make Gluten-Free Pumpkin Banana Muffins:

Combine Bananas, Pumpkin Puree, Sugar & Oil: In a large bowl, add the mashed banana, pumpkin puree, brown sugar, and olive oil. Mix well until combined.

Add Eggs: Add the eggs and beat by hand until smooth.

Dish by Dish Tips:

• Not a Fan of Streusel? If you don’t care about the streusel topping, leave it out directly for more convenience, and a batch of muffins comes together even quicker!
• Swap Pumpkin Puree for Other Puree: If you don’t have access to pumpkin puree, you can also use sweet potato puree or butternut squash puree instead.
• Bananas: The riper the bananas are (with dark spots on the skin), the sweeter and more aromatic the muffins will be.
• Storing: To store, place the gf pumpkin banana muffins in an airtight container and store them in the refrigerator at room temperature for 2 to 3 days or freeze them for up to 2 months.

Other Gluten-Free Pumpkin Recipes You’ll Love:

• Crustless Pumpkin Pie (Gluten-Free, Dairy-Free)
• Chocolate Chip Pumpkin Bread (Gluten-Free, Dairy-Free)
• Pumpkin Chocolate Chip Muffins (Gluten-Free, Dairy-Free)
• Easy Pumpkin Cobbler (Gluten-Free, Dairy-Free)

Gluten-Free Muffin Recipes to Bake:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Pumpkin Banana Muffins (Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Diet: Gluten Free

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Description

These tender, moist gluten-free pumpkin banana muffins combine the best of fall flavors with sweet, ripe bananas. They make a delicious easy grab-and-go breakfast, or a perfect afternoon snack. Dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

For the Muffin Batter:

• 1 cup pumpkin puree
• 1 cup mashed ripe bananas (about 2 medium bananas)
• 1 cup brown sugar
• 1/3 cup olive oil
• 3 eggs
• 2 cups gluten-free 1:1 flour
• 1/2 teaspoon xanthan gum
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

For the Streusel Topping:

• 1/3 cup unsalted dairy-free butter, cold and cubed
• 3/4 cup gluten-free 1:1 flour
• 1/4 teaspoon xanthan gum
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• pinch salt

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Instructions

1. Preheat & Line: Preheat the oven to 350F (180C) and line a regular muffin pan with muffin liners.
2. Combine Bananas, Pumpkin Puree, Sugar & Oil: In a large bowl, add the mashed banana, pumpkin puree, brown sugar, and olive oil. Mix well until combined.
3. Add Eggs: Add the eggs and beat by hand until smooth.
4. Add Dry Ingredients: Add the gluten-free 1:1 flour, xanthan gum (if using) baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, salt, and vanilla extract. Stir gently until combined (but do NOT overmix).
5. Prepare the Streusel Topping: In another bowl, mix the gluten-free 1:1 flour, xanthan gum (if using), brown sugar, cinnamon, and salt. Add the cold, cubed butter and mix with your hands until you get a sandy texture.
6. Transfer Batter to Muffin Pan: Fill each muffin liner in the prepared muffin pan about ¾ full with batter. Sprinkle generously with the crumble topping.
7. Bake Until Golden: Bake in a preheated oven at 350F (175C) for 25 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.
8. Let Cool Before Enjoying: Let the pumpkin banana muffins cool completely on a wire rack before eating.

Notes

Pumpkin Puree: If you decide to make your own pumpkin puree, be sure to remove as much moisture as possible. You can blend it to achieve a smooth, lump-free texture. If using canned pumpkin puree, make sure it is pure pumpkin puree and not pumpkin pie filling, which contains additional ingredients like spices and sugar. Canned pumpkin puree generally has less moisture than homemade, making it ideal for this recipe.

Bananas: Make sure to use ripe bananas (those with brown spots on their skin) as they are naturally sweeter.

Sugar: I used dark brown sugar, but if you prefer your muffins to be lighter in color, you can also use light brown sugar or cane sugar instead.

Oil: I used olive oil, but you can use another type of vegetable oil if you prefer (such as canola oil, sunflower oil, avocado oil, etc.).

Eggs: Eggs help to bind the ingredients together, so make sure you add them in.

Gluten-Free Flour: I recommend using a good-quality gluten-free 1:1 flour blend (a 1:1 gluten-free substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice starch, tapioca starch, corn starch or potato starch) to ensure a lighter and fluffier final texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients to better bind together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Leavening Agents: I used a mix of both baking powder and baking soda as leavening agents to help the batter rise. Alternatively, you may also replace the teaspoon of baking soda with another 1 teaspoon of baking powder instead.

Spices: I like a mixture of ground cinnamon, ground nutmeg, and ground ginger to add the fall spice flavors. Alternatively, you may substitute the individual spices with 2 1/4 teaspoons of pumpkin pie spice instead.

Vanilla Extract: I like adding a bit of vanilla extract for flavor. However, feel free to leave it out if you don’t have vanilla.

Dairy-Free Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.

• Prep Time: 15 mins
• Cook Time: 25 mins
• Category: Muffins
• Method: Baking
• Cuisine: American