Enjoy these gluten-free banana pumpkin muffins – a tasty, seasonal treat!  They are soft, moist, and the best mix of banana bread and a pumpkin muffin.

Serve them as a healthy snack with tea or part of a balanced breakfast.


pumpkin banana muffins on white parchment paper









Optional Substitutions for Gluten-free Pumpkin Banana Muffins

Almond flour: Almond flour provides a tender, gluten free crumb. Instead of almond flour you can use hazelnut flour instead for a slightly earthier taste.

Oats & Oat flour: I recommend Organic Sprouted Rolled Oats. You can easily make your own oat flour by pulsing whole rolled oats in a blender or food processor until you have a fine powder.

Banana: While this is a banana muffin, you can replace the banana with 1/2 cup of pumpkin puree or apple sauce to get the sweetness you would from a banana.

Pumpkin puree: Use fresh or canned pumpkin puree, but not pumpkin pie mix. You can also use butternut squash as pumpkin puree alternatives.

Pumpkin pie spices: Use a pumpkin spice blend or make your own blend with a combination of warm and aromatic, such as cinnamon, nutmeg, and ginger. You can also add cardamom, allspice, star anise, or cloves.

Coconut oil: You can substitute coconut oil for extra virgin olive oil, avocado oil, or melted butter.

Maple syrup: Alternative natural sweeteners include honey, coconut sugar, or liquid monk fruit sweetener.


Pumpkin Banana Muffin on a white parchment paper.


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pumpkin banana muffins on white parchment paper

Gluten-free Pumpkin Banana Muffins

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 38 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast, Snack


Enjoy the delicious blend of banana and pumpkin in these gluten-free muffins. They are soft, moist, and naturally sweetened with fruit. Serve them as a healthy snack or breakfast.


Units Scale
  • 1 cup almond flour
  • 1 cup oat flour
  • 1 cup rolled oats
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 4 teaspoons cinnamon
  • 2 teaspoons ginger
  • 3/4 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 teaspoon sea salt
  • 1 banana (mashed)
  • 1 cup pumpkin puree
  • 3 large eggs
  • 1/3 cup coconut oil (melted and cooled)
  • 1/3 cup maple syrup
  • 1/4 cup sour cream
  • 1 teaspoon vanilla


  1. Heat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
  2. In a large mixing bowl combine all the dry ingredients inculding the almond flour, oat flour, rolled oats, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and sea salt.
  3. In a separate mixing bowl add the mashed banana, pumpkin puree, eggs, coconut oil, and maple syrup and whisk to combine. Add the sour cream and vanilla and stir to combine.
  4. Pour half the flour mixture into the bowl with the wet ingredients and combine. Add the rest of the flour mixture and stir gently until everything is combined, but don’t over mix.
  5. Using a spoon or an ice cream scoop to fill each muffin cup about 3/4 full with batter.
  6. Place the muffin pan in the oven and bake for approximately 25-30 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
  7. Remove the muffins from the oven and allow them to cool in the muffin tin for a few minutes. Transfer muffins to a wire rack to cool completely before eating or else they’ll be gummy.
  8. Once the muffins have cooled, enjoy your homemade banana pumpkin muffins as a delicious snack or breakfast option.


Flour: Sift the flour to remove lumps and make it lighter and fluffier.

Batter: Do not overmix the batter or the muffins will become dense and tough. Mix the dry and wet ingredients separately, then gently fold them until combined.




  • Calories: 251
  • Sugar: 8
  • Sodium: 258
  • Fat: 14.3
  • Saturated Fat: 6.5
  • Carbohydrates: 25.3
  • Fiber: 4.3
  • Protein: 6.8

Keywords: Banana muffins, Gluten Free, Gluten-free muffins, Pumpkin, Pumpkin muffins

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