Gluten Free Pumpkin Banana Muffins Recipes

PUMPKIN BANANA MUFFINS (GLUTEN-FREE, DAIRY-FREE OPTION)

Steps:

• To begin, preheat your oven to 350 and spray a muffin pan with non-stick spray.
• To a small mixing bowl, add your flour, baking powder, baking soda, salt and pumpkin pie spice and stir them together.
• To a large mixing bowl, add your butter and brown sugar and beat them together with a mixer till creamy. Add your banana, pumpkin puree and vanilla and mix together again. Last, add your eggs and briefly blend them in.
• Add your dry ingredients to your wet ingredients and stir together till you have a smooth muffin batter. Scoop into your muffin tin, filling each cavity about 2/3 full with batter.
• Bake in the oven for 20-22 minutes, or till the muffins are springy to touch and a toothpick inserted comes out clean.
• Let cool, then devour!

GLUTEN-FREE PUMPKIN MUFFINS

Steps:

• Preheat the oven to 425 degrees F. Lay out 9 muffin liners in a muffin tin.
• Whisk together the flour, cinnamon, baking soda, ginger, nutmeg and salt in a large bowl. Set aside.
• In another large bowl, whisk together the pumpkin puree and brown sugar. (For best results, use a stand mixer.) Whisk in both of the eggs, one at a time, until all trace of the egg is gone. Slowly, drizzle in the oil on the side of the bowl while whisking.
• Add the dry ingredients, 1/4 cup at a time, then stir the batter thoroughly, until the flour mixture is half gone. Add the yogurt and stir. Add the remaining flour until all visible signs of flour are gone.
• Fill a muffin liner about 3/4 full with the batter. Repeat with the remaining 8 liners.
• Bake the muffins 10 minutes, then turn down the heat to 375 degrees F and bake until the muffins are browned and a toothpick inserted into the center comes out clean, 10 to 15 more minutes.
• Allow the muffins to cool for 10 minutes, then remove them to a cooling rack to cool entirely.

GLUTEN FREE PUMPKIN BANANA MUFFINS

Steps:

• Preheat oven to 425°F. Grease a muffin pan with butter or nonstick spray or line with paper baking cups.
• In a large bowl, whisk together flour, baking powder, salt and pumpkin pie spice; creating a well in the center. Set aside.
• In a medium bowl, stir together oil, sugar, eggs, pumpkin, banana and milk.
• Add the liquid mixture to the well in the center of the flour and stir together until just combined. Do not overmix, as muffins may become tough.
• Spoon batter evenly into prepared baking cups. I use a large ice cream scoop. Sprinkle with remaining optional topping, if desired.
• Place pan in oven and immediately reduce heat to 375° F. Bake for about 25 minutes or until muffin tops are golden brown. Cool in pan for 5 minutes. Move to wire rack to cool completely. Enjoy with honey, butter, jam or even delicious without any spread!