These Pumpkin Banana Muffins are so soft thanks to the combination of banana and pumpkin in the batter itself and have the perfect blend of sweetness and spice! They take less than an hour to whip up (no mixer needed), and are gluten free, nut free, eggless and can easily be vegan!
These Pumpkin Banana Muffins are so easy to make and the perfect combination of warm autumn flavors. Don't get fall temperatures where you live? No worries! If you love pumpkin and banana, this is the recipe for you! Imagine a mix between my gluten free banana muffins and my pumpkin bread...that's what these delicious treats are!
For more pumpkin recipes, try my Gluten Free Pumpkin Muffins, Pumpkin Chocolate Chip Cookies, my Pumpkin Sugar Cookies, my Baked Pumpkin Donuts or my Pumpkin Spice Ice Cream.
Reasons to Love These Muffins
- Allergy Friendly- These muffins are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Super Moist- These banana pumpkin muffins are so moist thanks to two bananas and canned pure pumpkin.
- Only Uses 2 Bananas- It's so great because you only need to medium ripe bananas to make this recipe! If you have more than two ripe bananas to use up, try my Chocolate Chip Banana Bread! But if you only have 1...check out my Banana Bread Cookies!
- Easy To Make- The batter mixes up with a whisk and spatula...no mixer is needed just like with my Vanilla Muffins!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Cornstarch and Water- These are eggless muffins so this mixture helps bind everything together like in my Chocolate Chip Pumpkin Bars.
- Granulated Sugar- I use this instead of light brown sugar because it helps the muffins keep that orange hue, like in my Pumpkin Snickerdoodle Cookies. Also, there is enough moisture in the muffins due to all the banana and pumpkin.
- Bananas- We only need 2 ripe medium bananas to mash up for this recipe. Make sure to be using ripe bananas. Ones that aren't ripe won't have the proper sweetness and will be difficult to mash up.
- Pure Pumpkin- Make sure to use only canned pure pumpkin like in my Pumpkin Cupcakes, not pumpkin pie filling. I like Libby's brand.
- Vegetable Oil- This recipe uses oil instead of butter to keep the muffins extra moist.
- Cinnamon- Gives the pumpkin muffins that cozy woodsy flavor that reminds us of fall!
- Kosher Salt- Helps draw out all the flavors.
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gluten free. Using a vanilla that isn't pure will give the muffins a chemical-like flavor.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Pumpkin Muffins
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
Make this recipe with All Purpose Flour
- Use 2 packed cups of AP flour (336 grams).
How to Make these Muffins with Eggs
- Eliminate the cornstarch water are use 2 eggs.
- Use 2 packed cups of AP flour (336 grams).
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Pumpkin Banana Muffins
Here are the step by step instructions to make these pumpkin and banana muffins!
Step 1: Whisk Together the Dry Ingredients
In a medium bowl whisk together the gluten free flour, baking powder, baking soda, salt and cinnamon.
Step 2: Make the Cornstarch Water
In a large bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 3: Mash the Bananas
Peel the super ripe bananas into a medium bowl. Mash them with a masher or the back of a fork then whisk until liquidy.
Step 4: Cream the Sugar and Add in the other Wet Ingredients
Add the granulated sugar into the cornstarch water mixture and whisk to combine.
Whisk in the mashed bananas, canned pure pumpkin, oil, and vanilla until well combined.
Step 5: Add in the Dry Ingredients
Using a whisk, stir in the gluten free flour mixture a third at a time until just combined. If it gets too thick, switch to a spatula.
Step 6: Scoop the Batter
Use an ice cream scoop to fill the muffin tins all the way to the top. Smooth the tops with a small knife. You should have 12 regular size muffin tins filled.
Step 7: Bake the Muffins and Cool
Bake the muffins at 375 degrees Fahrenheit for 24 minutes or until the tops of the muffins spring back at you when carefully touched or when a toothpick inserted comes out clean.
Let the muffins cool in the pan for about 5 min before transferring to a wire cooling rack.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe use packed cups or the gram amount.
- Don't Strain the Pumpkin- Take the pure pumpkin directly out of the can and add it to our recipe. We want the extra moisture.
- Mash the Bananas Well- Use a masher or the back of a fork to mash the bananas well. Once mashed, give them a good whisk. You want them liquidy.
- Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the muffin pan, gently smooth the tops with a butter knife prior to baking.
- Use Paper Muffin Liners- It will ensure you're able to get the muffins out of the tins. If you don't have any paper liners, grease each muffin tin with vegetable oil prior to adding the batter.
- Fill the Muffin Tins to the Top- Make sure to fill each muffin cup all the way to the top. You want the muffins to have height.
Recipe FAQs
This recipe makes 12 regular size muffins, 6 jumbo muffins or 48 mini muffins.
If making jumbo muffins, bake them at the same temperature for 28-30 minutes or until the tops are risen and springy when carefully touched.
If making mini muffins, bake them at the same temperature for 18-20 minutes or until the tops are also risen and springy.
Most gluten free baked goods are best made the same day, but you can make these muffins the night before.
Once they cool, store them in an airtight container at room temperature.
Out of the oven, the pumpkin and banana muffins will have a crisp exterior and soft interior.
After you store them in an airtight container or in the foil at room temperature overnight, they will be soft on the outside as well.
Storing: Once the muffins have cooled, store in an airtight container or individually wrap each muffin in aluminum foil for up to 2 days. Try to create a teepee with the top of the foil so it isn't touching the top of the muffin as much.
If desired, warm each muffin in the microwave for 5-10 seconds prior to eating. Be careful not to burn your mouth.
Freezing: Once the muffins have cooled, wrap each in aluminum foil. Pop them in a zip top bag and freeze for up to 30 days.
To defrost, take out of the freezer and leave at room temperature until soft; about 2 hours. If desired, heat each muffin for 5-10 seconds in the microwave after taking them out of the foil. Be careful not to burn your mouth.
More Muffin Recipes You'll Love
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📖 Recipe
Pumpkin Banana Muffins
Equipment
- Regular Muffin Pan with paper liners
- Mixing Bowls
- Liquid and Dry Measuring Cups
- Measuring Spoons
- Whisk
- Spatula
Ingredients
- 2 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 4 rounded tablespoons cornstarch mixed with 6 tablespoons water
- 1 ¼ cups granulated sugar
- 2 medium ripe bananas
- ½ cup plus 2 tablespoons canned pure pumpkin (Not pumpkin pie filling)
- ½ cup vegetable oil
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a regular size muffin pan with paper liners. Set aside.
- In a medium bowl, whisk together the 2 cups multipurpose gluten free flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt and 2 teaspoons ground cinnamon.
- In a large bowl, using a spoon, mix together the 4 rounded tablespoons cornstarch and 6 tablespoons water until thin and watery. It will be thick and tacky at first.
- Peel the 2 super ripe bananas into a medium bowl. Mash them with a masher or the back of a fork then whisk until liquidy.
- Add the 1 ¼ cups granulated sugar into the cornstarch water mixture and whisk to combine.
- Whisk in the mashed bananas, ½ cup plus 2 tablespoons canned pure pumpkin, ½ cup vegetable oil, and 1 teaspoon pure vanilla extract. Mix until well combined.
- Using a whisk, stir in the gluten free flour mixture a third at a time until just combined. If it gets too thick, switch to a spatula.
- Use an ice cream scoop to fill the muffin tins all the way to the top. Smooth the tops with a small knife. You should have 12 regular size muffin tins filled.
- Bake the muffins at 375 degrees Fahrenheit for 24 minutes or until the tops of the muffins spring back at you when carefully touched or when a toothpick inserted comes out clean.
- Let the muffins cool in the pan for about 5 min before transferring to a wire cooling rack.
Maggie says
This recipe is amazing and picky toddler approved!! I used 336g of all purpose flour and it was done at about 22 minutes in the oven. Thank you for the amazing allergy friendly recipes!
Lee says
SO glad your toddler loved them! Thank you!!
Kimberly says
Muffins were easy to make and were so delicious and moist. I realized I didn't have any corn starch, so I used arrow root as an exact replacement. The tops of the muffins had a cracked looked, but I liked it and I didn't think it compromised the taste at all.
Katy says
Looking forward to trying these! We are not (currently, anyway) GF, so I plan to try with AP flour. However, I'm curious why you recommend 2 "packed" cups of AP flour - flour of any kind is never measured as packed. If this is based off the weight of 336g that's given for your GF flour, an equivalent weight of 336g in AP flour would be about 2 3/4 cups loosely spooned and swept. Hope this helps anyone else who may be looking to sub AP flour.
Lee says
Hi Katy. It should be packed cups. It is not an exact 1 to 1 replacement. Gluten Free baking is different than baking with all purpose flour and the gluten free flour I use is thicker than normal flour. If you were to use the same amount in grams the batter would be too liquidy. Hope this helps the confusion.
Katy says
I understand that. I'm an experienced baker and bake both GF and regular. Flour is never measured packed though, regardless of the variety. It would be much clearer to bakers if you referred to 336g as 2 3/4 cups of AP flour, instead of calling it 2 packed cups. But I appreciate your recipes and will be trying this one soon!
nancy says
these muffins came out perfect and they tasted
amazing!
Lee says
Thank you! SO glad!
John says
These muffins came out perfect! I love the taste and they were easy to make!