Pumpkin Banana Muffins
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!
Servings: 12 regular size muffins
Calories: 251kcal
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.
Video
Notes
Jumbo Muffins: Bake at 375 degrees Fahrenheit for 28-30 minutes or until muffins are risen and springy. Makes 6 jumbo muffins.
Mini Muffins: Bake at 375 degrees Fahrenheit for 18-20 minutes or until muffins are risen and springy. Makes 48 mini muffins.
Vegan: Use a dairy-free gluten free flour and vegan sugar.
All Purpose Flour: I cannot test this due to celiac disease, but use 2 packed cups of AP flour (336 grams).
With Eggs: I cannot test it due to an egg allergy, but eliminate the cornstarch water and use 2 eggs. Also, use 2 packed cups of flour (336s grams).
Storing: Store cooled pumpkin banana muffins in an airtight container or wrapped in foil at room temperature for up to 2 days, or in the freezer for 30 days.
Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 251kcal | Carbohydrates: 41g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 321mg | Potassium: 94mg | Fiber: 3g | Sugar: 24g | Vitamin A: 1602IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg