Description
Healthy Pumpkin Spice Banana Muffins are the ultimate cozy fall treat—moist, fluffy, and naturally sweetened with maple syrup. They’re gluten-free, dairy-free, and made in just one bowl, making them a quick and nourishing breakfast or snack that tastes like autumn in every bite.
Ingredients
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cup (240 g) pumpkin purée
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1 ripe banana, mashed
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½ cup (120 ml) maple syrup
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2 large eggs
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1 tsp vanilla extract
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1¼ cups (155 g) gluten-free flour
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2 tsp pumpkin spice
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1 tsp baking soda
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¼ tsp baking powder
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¼ tsp salt
Instructions
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Preheat oven to 425°F (220°C).
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In a large bowl, whisk together pumpkin purée, banana, maple syrup, eggs, and vanilla until smooth.
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In a separate bowl, mix gluten-free flour, pumpkin spice, baking soda, baking powder, and salt.
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Gently fold dry mixture into wet until just combined. Do not overmix.
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Line muffin tin with silicone or greased paper liners.
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Divide batter evenly into 10 cups.
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Bake at 425°F for 5 minutes, then reduce heat to 350°F (175°C) and bake for 15–20 minutes.
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Check doneness with a toothpick (it should come out clean).
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Cool 5 minutes in the tin, then transfer to a wire rack.
Notes
Batter thickness may vary depending on pumpkin purée—add a splash of almond milk if too thick.
The initial high-heat bake helps create a bakery-style muffin dome.
Optional add-ins: chopped nuts, dairy-free chocolate chips, or oats sprinkled on top.
Store in an airtight container at room temp (3 days), in the fridge (1 week), or freeze (up to 3 months).
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Desserts / Breakfast
- Method: Baking
- Cuisine: American