These Paleo Pumpkin Banana Muffins are easy to make perfect for fall. A delicious combination of two classic flavors that come together. Gluten free, dairy free, and naturally sweetened.
Combining pumpkin and banana makes for one truly delicious muffin! They have just the right balance of both flavors. The distinct banana flavor and the warm pumpkin pie spices makes them so good.
The pumpkin, banana, and coconut oil make these muffins so moist! They fluff up nicely and have a sugar/pumpkin spice topping that is irresistible. They are not overly sweet which makes them great for breakfast.
Fresh from the oven is the best way to enjoy these, but they can be stored in the fridge and warmed up as well. Or you can eat them cold from the fridge- also very good!
My daughter decided to go straight in! Her face of pure joy was too cute not to share! She always likes to come “help” me after I’m done taking pictures. She also loves getting her picture taken and will never pass up an opportunity to be cute 😉
Parchment paper liners are definitely the way to go with these. I always have the best luck with them and no muffin ever sticks. I use pumpkin pie spice to keep it super easy. It’s commonly found in almost every store or you can make your own if you’re feeling ambitious. It’s a mix of cinnamon, ginger, nutmeg, and cloves. It’s definitely worth buying pre-made to keep recipes simple.
If you like my Paleo Pumpkin Muffins then you will also love these! Easy to make, delicious, and a wonderful combination of banana and pumpkin. They are a great way to kick off your fall baking.
Jessica is a self taught cook/baker from Michigan who enjoys local farmers markets, baking competitions, and kayaking with her husband. She specializes in Paleo and other desirable recipes that can be seen over on her own food blog.