Moist Pumpkin Banana Muffins with Cinnamon and Nutmeg

Is it pumpkin spice season because Labor Day passed? Asking for a friend. Seriously, I’m itching to do some fall baking, and these pumpkin banana muffins are the perfect blend of pumpkin spice and banana bread in muffin form. If the idea of pumpkin and banana together seems odd, trust me — they complement each other beautifully. Both pumpkin and banana pair naturally with warm spices like cinnamon, nutmeg, allspice, and ginger, creating a comforting, cozy flavor profile.

These muffins are moist and tender, with tall, domed tops that look like they came from a bakery. They freeze well, so you can enjoy some now and save the rest for later. They’re an excellent quick breakfast, afternoon snack, or lunchbox treat that the whole family will enjoy.

Why you’ll love these banana and pumpkin muffins

• The warm spices enhance both the banana and pumpkin for a rich, comforting flavor.
• They’re simple to make using the no-mixer muffin method.
• They’re gluten free and dairy free but remain moist and full of flavor so no one will miss anything.

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Ingredient Notes

• Gluten Free Flour Blend – Use a 1-to-1 gluten free flour blend that includes a binder such as xanthan gum for best results. Different blends behave slightly differently, so results may vary with another brand.
• Sugar – The banana adds natural sweetness, but additional sugar is needed. White sugar works well; brown sugar will add a deeper flavor, and coconut sugar is a good alternative if preferred.
• Baking Soda & Baking Powder – Both leavening agents help the muffins rise and create soft, fluffy interiors with tall tops.
• Spices – Pumpkin pie spice and cinnamon are essential. Pumpkin and banana have mild flavors that really benefit from warm spices.
• Salt – Salt balances and enhances the sweetness and spices—don’t skip it.
• Eggs – Eggs act as the main binder. For an egg-free version, use an extra 1/4 cup of pumpkin puree plus a baking-soda-and-vinegar reaction, though the texture may be slightly denser.
• Oil – Neutral oils like light olive oil, canola, or vegetable oil work well. Melted coconut oil is an option if you prefer it.
• Vanilla Extract – Adds depth and rounds out the flavors.
• Non-Dairy Milk – Coconut milk or any non-dairy milk is fine; use regular dairy milk if you’re not avoiding dairy.
• Banana – Use very ripe bananas for the best sweetness and banana flavor. The riper, the sweeter.
• Pumpkin Puree – Use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.

See the recipe card below for the full ingredient list and exact quantities.

How to Make Pumpkin Banana Muffins

This easy recipe uses the simple muffin method—no mixer required. Follow these steps for even, tender muffins with tall tops.

STEP 1: Preheat the oven to 375°F. In a large bowl, whisk together the gluten free flour, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.

STEP 2: In a smaller bowl, crack and whisk the eggs until frothy—this incorporates air that helps the muffins rise.

STEP 3: Add oil, non-dairy milk, and vanilla to the beaten eggs and whisk until smooth.

STEP 4: Mash a very ripe banana until mostly smooth with a few small chunks remaining.

STEP 5: Pour the egg mixture into the dry ingredients, add the pumpkin puree and mashed banana, then gently fold with a spatula until just combined—about 15 strokes. Avoid overmixing to keep the muffins tender.

STEP 6: Divide the batter among 11 lined muffin cups, filling nearly to the top for tall domes. For extra texture, sprinkle the tops with turbinado sugar if desired. Bake until set and lightly springy in the center.

Storage

Store leftover muffins in an airtight container at room temperature for up to 3 days. In warmer climates, refrigerate to prevent the bananas from fermenting.

To freeze, allow muffins to cool completely, then wrap each one individually in plastic wrap. Place wrapped muffins in a freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

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