Summer in Austin has been blazing, but that hasn't stopped me from firing up the oven. The latest treat I can't get enough of? Gluten-free dairy-free pumpkin muffins, naturally.

While many may argue that fall and winter are the ultimate baking seasons, these muffins have convinced me to embrace baking even during the summer. I find myself making them several times each week, and with how quickly they disappear, I'm thrilled I chose to bake in August.

If you're here, you're likely looking forward to fall too. I adore the summer vibes all year, but there's something special about the arrival of cozy evenings, baked goodies, and pumpkin-spiced everything. So why not kick off the season early with these delightful muffins?

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Banana and Pumpkin: A Perfect Pair

Banana and pumpkin together? Count me in! These muffins check all the boxes—they're quick to make, healthy, fluffy, and moist, all coming together in one bowl. With no refined sugars, they're lightly sweetened with maple syrup and coconut sugar.

These muffins are ideal for hectic mornings or as a quick snack to power through the day. You'll want to have a batch on hand for when those sweet cravings hit!

Ingredients for Gluten-Free Dairy-Free Pumpkin Muffins

I appreciate recipes that come together in one bowl. This muffin recipe requires just a few wet and dry ingredients that can be mixed and baked in under 20 minutes. I keep these staples handy for spontaneous baking sessions: gluten-free flour, ground flaxseeds, dairy-free milk, vegan butter, and coconut sugar.

  • All-Purpose GF Baking Flour. My top choice is a blend that works perfectly for these muffins.
  • Almond Flour. Adds moisture and richness to the muffins.
  • Ground Flaxseeds. Used for making a flax egg; check the recipe below for instructions.
  • Dairy-Free Milk. Unsweetened almond milk works great, but feel free to use your favorite.
  • Pumpkin Puree. A fall staple that's versatile for many recipes.
  • Vegan Butter. I prefer a popular brand that melts beautifully.
  • Banana. A ripe banana with brown spots is best for sweetness.
  • Maple Syrup. A splash adds moisture and natural sweetness.
  • Coconut Sugar. Lightly packed brown sugar is a good alternative.
  • Vanilla Extract. A small but essential flavor booster.
  • Fall Spices. Cinnamon and pumpkin pie spice are must-haves here.
  • Baking Powder. I use a bit more than usual to ensure the muffins rise properly.
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Ensuring Moist Gluten-Free Muffins

Many people find gluten-free baking tricky, especially when it comes to achieving fluffiness. To keep these muffins light and moist, the banana and pumpkin puree play a big role. I combine gluten-free flour with almond flour to prevent dryness, and the flax egg adds structure, making them less crumbly.

The hardest part? Waiting for the muffins to cool before enjoying them. This step is crucial for maintaining their shape and texture.

Tips for Making These Muffins

  • I like to top my muffins with coconut sugar and rolled oats, but nuts or a drizzle of nut butter are also fantastic choices.
  • If you're out of bananas, applesauce is a great substitute, and the muffins will still taste delicious.
  • Enjoy them warm with vegan butter or your preferred nut butter.
  • Add chocolate chips for a sweeter treat.
  • Store these muffins in the fridge for up to five days or freeze them for a month.
  • I often double the recipe to have extra on hand; just freeze a batch for convenient defrosting later.

Description

These muffins are nutritious, easy to make, and perfect for breakfast or a quick snack.

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 (can substitute with water or other 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 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoon baking powder

To top:

  • gluten-free rolled oats
  • coconut sugar

Instructions

  1. Preheat the oven to 350°F and prepare a 12-cup muffin pan.
  2. In a small bowl, prepare the flax egg by mixing ground flaxseed with water and refrigerate for at least 5 minutes.
  3. In a large bowl, mash the ripe banana thoroughly. Add the wet ingredients: melted vegan butter, almond milk, pumpkin puree, maple syrup, coconut sugar, and vanilla. Mix until well combined.
  4. Add the all-purpose gluten-free flour, almond flour, baking powder, cinnamon, and pumpkin pie spice, then stir to combine.
  5. Fill each muffin cup to about 3/4 full. Top with additional coconut sugar and gluten-free rolled oats.
  6. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool for at least 10 minutes before serving.
  8. Enjoy warm with vegan butter and store leftovers in the fridge for up to 5 days or freeze for up to 1 month.