Pumpkin Banana Muffins
These easy Pumpkin Banana Muffins are gluten free, super moist and fluffy and filled with warming Fall spices. Perfect for lunchboxes or an easy breakfast option.
Servings: 12 muffins
Ingredients
- 2 small, ripe bananas (mashed)
- 200 g canned pumpkin puree
- 200 g light brown sugar
- 120 ml vegetable oil
- 1 large egg
- 60 ml milk (dairy free if needed)
- 250 g plain gluten free flour
- 1/4 tsp xanthan gum
- 3 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp vanilla extract
For the pumpkin spice:
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
For the maple cinnamon frosting:
- 1 tbsp maple syrup
- 50 g icing sugar
- 2 tsp cold water
- 1 pinch ground cinnamon
Instructions
- Preheat the oven to 200C / Fan 180C / 400F / Gas Mark 6. Line a 12-hole muffin tin with 12 large muffin cases.
- Add the mashed banana, pumpkin puree, sugar, oil, milk, vanilla extract and egg to a large mixing bowl and beat with an electric whisk until combined.
- Pour in the gluten free flour, xanthan gum, baking powder, bicarb and spices. Beat again until combined - do not over-mix.
- Spoon the batter evenly between the muffin cases. Try not to overfill them - you want them about 3/4 full so they don't spill out when they rise in the oven. If needed, you may get an extra couple of muffins out of the mix!
- Bake the muffins for 5 minutes. Then, without opening the oven door, turn the temperature down to 180C / Fan 160C / 350F / Gas Mark 4. Bake for a further 15-18 minutes until well risen and a skewer in the centre comes out clean.
- Cool the muffins on a rack. While doing so, mix together the glaze ingredients until you have a thin paste. Pour or drizzle this over the muffins and leave to set before tucking in!
Notes
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this pumpkin banana muffins recipe should look at each stage.
- Storing: Check out the post above this recipe card for more information on storing and freezing these pumpkin banana muffins.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about these Gluten Free Pumpkin Banana Muffins!
Nutrition
Serving: 1muffin | Calories: 262kcal | Carbohydrates: 42g | Protein: 3g | Fat: 11g
