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Gluten-Free Pumpkin Muffins

Servings: 12 muffins


  • 1 mediium banana very ripe
  • 16 ounces fresh pumpkin cooked and pureed, or canned
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 cups cups


  • Preheat oven to 375 degrees. Line a standard 12 muffin tin with paper liners.
  • Using a food processor or blender, add banana, pumpkin, baking soda, baking powder, salt, and cinnamon and blend until smooth.
  • Transfer pumpkin mixture to a medium bowl; add flour and mix well.
  • Portion batter into muffin liners.
  • Bake muffins until firm and lightly golden, about 20-25 minutes.
  • Cool 5 minutes before serving.


Note: Regular wheat flour may be used in the same amount as above, however this will change cooking time.