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Gluten-Free Pumpkin Banana Muffins – Dairy-Free Recipe

These tender, moist gluten-free pumpkin banana muffins blend classic autumn spices with sweet ripe bananas for a flavorful, dairy-free treat. They’re perfect for a quick grab-and-go breakfast or an afternoon snack.

A stack of gluten-free pumpkin banana muffins

Moist Pumpkin Banana Muffins for the Fall Season

Muffins are an ideal quick breakfast and an easy snack to take on the go. When pumpkin season arrives, combining pumpkin puree with mashed bananas creates an extra-moist muffin with warm spice notes. You can also fold in chocolate chips for a richer variation.

Freshly baked gluten-free banana pumpkin muffins in muffin pan
Half-eaten pumpkin banana muffins stacked on each other

Why You’ll Love this Recipe

  • Simple ingredients: Mostly pantry staples and easy to find at any grocery store.
  • Quick and easy: Ready in about 40 minutes from start to finish.
  • Gluten-free and dairy-free: Made with a gluten-free 1:1 flour blend and dairy-free butter for those avoiding gluten or lactose.
Half-eaten pumpkin spice banana muffins stacked on each other

Ingredients You’ll Need

Below is a complete ingredient list for the muffin batter and optional streusel topping. For exact measurements and units, see the printable recipe card at the bottom of this post.

Ingredients for gluten-free pumpkin banana muffins recipe laid out on marble board.

For the Muffin Batter:

  • 1 cup pumpkin puree
  • 1 cup mashed ripe bananas (about 2 medium)
  • 1 cup brown sugar
  • 1/3 cup olive oil (or other neutral vegetable oil)
  • 3 eggs
  • 2 cups gluten-free 1:1 flour blend
  • 1/2 teaspoon xanthan gum (if your blend doesn’t include it)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

For the Streusel Topping (Optional):

  • 1/3 cup cold unsalted dairy-free butter, cubed
  • 3/4 cup gluten-free 1:1 flour
  • 1/4 teaspoon xanthan gum (optional)
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • Pinch of salt

Recipe Notes & Substitutions

  • Pumpkin puree: If using homemade puree, remove excess moisture and blend until smooth. Canned pure pumpkin tends to be less watery—do not use pumpkin pie filling.
  • Bananas: Use ripe bananas with brown spots for the best sweetness and aroma.
  • Sugar: Dark brown sugar adds depth, but light brown or cane sugar works too.
  • Oil: Olive oil is fine, or swap for canola, sunflower, or avocado oil for a neutral flavor.
  • Flour: Choose a light gluten-free 1:1 blend (rice/tapioca/corn/potato starches) for a fluffy crumb; avoid heavy bean-based blends for this recipe.
  • Xanthan gum: Use if your blend doesn’t already include it to help with structure.
  • Spices: You can use a pumpkin pie spice blend (about 2 1/4 teaspoons) instead of separate spices if preferred.
  • Butter: Use dairy-free butter to keep the recipe lactose-free, or regular unsalted butter if dairy is acceptable.

How to Make Gluten-Free Pumpkin Banana Muffins

A glass bowl with sugar, pumpkin puree, oil and mashed bananas
Combine wet ingredients: In a large bowl, mix mashed bananas, pumpkin puree, brown sugar, and oil until smooth.
Eggs in brown muffin batter
Add eggs: Beat in the eggs by hand until the mixture is smooth and homogenous.
Flour mixture on top of brown batter
Add dry ingredients: Gently fold in the gluten-free flour, xanthan gum (if needed), baking powder, baking soda, cinnamon, nutmeg, ginger, salt, and vanilla. Stir just until combined—do not overmix.
Streusel topping in glass bowl
Make the streusel (optional): Combine streusel flour, xanthan gum (if using), brown sugar, cinnamon, and salt. Work in cold cubed butter with your fingertips until a sandy crumb forms.
Pumpkin batter in muffin pan
Fill the muffin pan: Line a regular muffin tin with paper liners and fill each cup about 3/4 full with batter.
Sprinkling streusel topping on top of muffin batter
Add streusel: Generously sprinkle the crumble topping over each muffin before baking, if using.
Freshly baked gluten-free banana pumpkin muffins in muffin pan
Bake: Bake in a preheated oven at 350°F (175°C) for about 25 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.
A stack of gluten dairy-free pumpkin banana muffins
Cool: Transfer muffins to a wire rack and allow them to cool completely before serving.

Tips and Storage

  • No streusel? Skip it for an even quicker and simpler muffin.
  • Alternate purees: Sweet potato or butternut squash puree can replace pumpkin if needed.
  • Banana ripeness: The riper the bananas, the sweeter and more flavorful the muffins.
  • Storage: Store cooled muffins in an airtight container at room temperature for 2–3 days, refrigerate for longer freshness, or freeze up to 2 months.

Other Gluten-Free Pumpkin Recipes You’ll Love

  • Crustless Pumpkin Pie (Gluten-Free, Dairy-Free)
  • Chocolate Chip Pumpkin Bread (Gluten-Free, Dairy-Free)
  • Pumpkin Chocolate Chip Muffins (Gluten-Free, Dairy-Free)
  • Easy Pumpkin Cobbler (Gluten-Free, Dairy-Free)

P.S. If you try this recipe, consider leaving a star rating or a short review—feedback helps improve the recipe and inspires others to bake. Enjoy!

A stack of half-eaten gluten-free pumpkin banana muffins.

Gluten-Free Pumpkin Banana Muffins (Dairy-Free)

  • Author: Felicia Lim
  • Total Time: 40 minutes
  • Yield: 12 muffins
  • Diet: Gluten Free, Dairy Free (when using dairy-free butter)

Quick Instructions

  1. Preheat oven to 350°F (180°C) and line a muffin pan with liners.
  2. Combine mashed bananas, pumpkin puree, brown sugar, and oil.
  3. Beat in eggs until smooth.
  4. Fold in dry ingredients gently; do not overmix.
  5. Optional: prepare streusel and sprinkle on top.
  6. Fill liners 3/4 full and bake for about 25 minutes.
  7. Cool completely on a wire rack before serving.

Prep Time: 15 mins   Cook Time: 25 mins   Category: Muffins   Method: Baking   Cuisine: American