This time of year, I am pumpkin obsessed! Pumpkin candles, pumpkin coffee and, of course, pumpkin foods. I had a few overly-ripe bananas I needed to get rid of, so I decided to use them as a sweetener and make some muffins. These turned out surprisingly moist and delicious, despite the lack of oh-so-delicious gluten. And they were simple to make!

Yields 12 muffins.



  • 1/4 cup butter
  • 2 bananas, very ripe
  • 1/2 cup sugar
  • 1 Tbsp honey
  • 3/4 cup canned pumpkin
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp pumpkin spice
  • 1-2 tsp ground cinnamon
  • 1 1/2 cup Bob’s Red Mill gluten free 1 to 1 flour
  • 1/2 tsp salt
  • 1 tsp baking soda


  • 1/3 cup pistachios, smashed
  • 1 tsp cinnamon
  • 1 tsp sugar


  1. Preheat oven to 425 degrees.
  2. Line muffin pan with cupcake liners.
  3. In large bowl, melt butter and honey, then add bananas and mash well.
  4. Add sugar and pumpkin, mix well.
  5. Stir in egg, vanilla and finally dry ingredients.
  6. Make sure batter is mixed well, then spoon evenly into liners.
  7. Mix smashed pistachios, cinnamon and sugar in a bowl or ziplock bag, then sprinkle on top of batter.
  8. Bake for 5 minutes, then reduce heat to 350 degrees.
  9. Continue baking for 16 more minutes, or until toothpick comes out clean.
  10. Enjoy!



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