Here in Austin, our summer has (shocker) been one of consistently high temps. But amidst the cooling off with cocktails and heat wave-specific cooking, I’m keeping my baking habit alive and cranking up the oven. The best thing I’ve been baking lately? These gluten free dairy free pumpkin muffins, of course.
It might be an unpopular opinion, and while the fall/winter is easily the best season for baking, the allure of these easy, gluten free dairy free pumpkin muffins makes me particularly susceptible to a summertime bake-off. I’ve found myself whipping them up multiple times a week, because ready or not, fall is right around the corner. And after these were devoured in less than two days, I can confirm: I’m glad I decided to turn on the oven in August.
Plus, if you clicked on this article then it’s safe to say I’m not the only one priming myself for fall. While I love a summer state of mind year round, I’m ready to embrace everything this next season will bring: coziness, baked goods, and of course, all things pumpkin. So even if it’s a bit early, what better way to welcome fall than with some gluten free dairy free pumpkin muffins?
Banana and Pumpkin: A Winning Combo
Banana AND pumpkin? Sign me up for any baked good that involves this winning combination. These muffins have it all—they’re a quick fall baking recipe that checks all the boxes. These muffins are healthy, easy to make, fluffy, moist, and can be prepared in one bowl. Plus, they’re refined sugar-free and only lightly sweetened with maple syrup and coconut sugar.
These muffins are perfect for breakfast on your busiest mornings or as a quick afternoon snack to fuel the rest of your day. Trust me, you’ll want a batch of these gluten free dairy free pumpkin muffins ready to grab and go in your kitchen whenever the sweet craving strikes.
What You Need for Gluten Free Dairy Free Pumpkin Muffins
I love a one-bowl recipe that comes together quickly. These muffins require just a handful of wet and dry ingredients that you can mix up in a single bowl and pop in the oven in less than 20 minutes. I like to keep many of these ingredients on hand for whenever I get the itch to bake. A good gluten-free flour, ground flaxseeds, dairy-free milk, vegan butter, and coconut sugar are staples in all of my recipes.
- All-Purpose GF Baking Flour. My favorite is from Bob’s Red Mill.
- Almond Flour. The natural oils in almond flour add moisture to baked goods.
- Ground Flaxseeds. You’ll use these to make a flax egg (for the uninitiated, scroll down to the recipe for instructions).
- Dairy-Free Milk. I used unsweetened almond milk, but any dairy-free milk should work.
- Pumpkin Puree. A staple in my pantry during the fall months. You can use the leftovers for smoothies, pancakes, and more!
- Vegan Butter. I prefer Miyokos.
- Banana. A ripe banana with brown spots will work best for this recipe.
- Maple Syrup. I always use a splash when baking for additional moisture and natural sweetness.
- Coconut Sugar. Lightly packed brown sugar works, too.
- Vanilla Extract. A small but mighty ingredient!
- Fall Spices. Cinnamon and pumpkin pie spice are the dynamic duo in this recipe.
- Baking Powder. I always use a little extra (two teaspoons) when baking gluten-free to help the muffins rise.
The Secret to Baking Moist Gluten-Free Muffins
Many bakers struggle with keeping their gluten-free baked goods fluffy and moist (no one wants to bite into a hockey puck, after all). But you can avoid dense and dry sweets with a few simple tips and tricks. In this recipe, the banana and pumpkin puree not only give the muffins texture, but help bring moisture to your muffins as well. I always combine my base flour (in this case, Bob’s Red Mill 1:1 All-Purpose Baking Flour) with almond flour to avoid overly-dry muffins. The flax egg helps hold the muffins together so they aren’t overly crumbly.
The toughest part of this recipe is patiently letting the muffins cool before diving in. This helps them keep their shape and texture.
Tips For Making These Gluten Free Dairy Free Pumpkin Muffins
- I topped my gluten free dairy free pumpkin muffins with coconut sugar and rolled oats, but chopped nuts or a swirl of nut butter are both delicious options as well.
- If you don’t have bananas on hand, applesauce can work as a substitute. And don’t worry: the flavors will still supply all the fall vibes.
- Serve your muffins warm with vegan butter or your favorite nut butter of choice.
- Add in chocolate chips if you prefer a sweeter (almost dessert-like) muffin.
- I usually store these muffins in the fridge for up to five days, but they also freeze well for up to a month.
- I love making a double batch before a busy week. Simply store one batch in the freezer for easy defrosting in the microwave whenever you’re craving something warm and comforting.
Banana Pumpkin Muffins
Serves 12
These muffins are healthy, simple, and perfect for an easy breakfast or on-the-go snack.
Prep
15 minutes
Cook
20 minutes
Categories
Ingredients
For the batter:
- 1 1/2 cups all-purpose gluten-free baking flour
- 1/4 cup almond flour
- 2 flax eggs (2 tbsp ground flaxseed mixed with 5 tbsp water and refrigerated)
- 1/2 cup almond milk (option to sub for water or any dairy-free milk)
- 1/2 cup pumpkin puree
- 1/4 cup melted vegan butter
- 1 banana, mashed
- 1/4 cup maple syrup
- 1/3 cup coconut sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 2 tsp baking powder
To top:
- gluten-free rolled oats
- coconut sugar
Instructions
- Preheat the oven to 350 degrees and grease or line a 12-cup muffin pan.
- In a small bowl, prepare your flax egg by combining 2 tbsp ground flaxseed with 5 tbsp water and mix. Refrigerate for at least 5 minutes.
- In a large mixing bowl, mash a ripe banana with a fork until fully mashed. Add remaining wet ingredients: melted vegan butter, almond milk, pumpkin puree, maple syrup, coconut sugar, and vanilla extract. Mix until thoroughly combined.
- Add all-purpose gluten-free flour, almond flour, baking powder, cinnamon, and pumpkin pie spice. Stir to combine.
- Fill each muffin cup until about 3/4 full. Sprinkle the tops with additional coconut sugar and gluten-free rolled oats.
- Bake for 20 minutes or until a toothpick comes out clean.
- Allow muffins to cool for at least 10 minutes before serving.
- Serve warm with vegan butter and store in the fridge for up to 5 days or in the freezer for up to 1 month.
Yum these look so so good!
xo Jessica
an indigo day
I made this recipe last night and I’m shocked at how amazing they turned out. I even made a few changes like doubling the recipe, using chicken eggs (not flax eggs), and I roasted my own butternut pumpkin instead of pumpkin puree. Oh, and I used oil instead of vegan butter and real sugar instead of coconut sugar. Definitely saving this one.
Well, I’m going to try this recipe using chicken eggs instead of flax eggs. I notice the recipe does not say when to add the flax eggs so I will put them in with the wet ingredients.
May I make a suggestion? It is so much easier to follow a recipe when the instructions call for ingredients in the same order of the ingredient list, or, to put it another way, list the ingredients in the same order as called for in the instructions. Thanks.