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Moist Bakery Pumpkin Banana Muffins

These moist and flavorful pumpkin banana muffins are perfect for a quick breakfast or snack, combining the richness of bananas and pumpkin with warm spices.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 2.5 cups all purpose flour (300g)
  • 0.5 cup sugar (100g)
  • 0.5 cup brown sugar (110g)
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 0.5 tsp cinnamon (or pumpkin pie spice)
Wet ingredients
  • 0.25 cup unsalted butter (melted)
  • 2 small bananas (spotty and overripe)
  • 0.75 cup pumpkin puree (200g)
  • 2 tbsp vegetable oil
  • 2 tbsp greek yogurt (60g)
  • 2 large eggs
  • 1 tbsp maple syrup
  • 2 tbsp sugar in the raw
  • 1 tsp cinnamon

Method
 

  1. Preheat oven to 425°F and line muffin tin with liners.
  2. Mix dry ingredients in one bowl; melt butter, mash bananas, add pumpkin, and combine.
  3. Combine wet ingredients with dry, fold gently until just mixed.
  4. Scoop batter into muffin tin, sprinkle cinnamon-sugar mixture on top.
  5. Bake at 425°F for 7 minutes, then reduce to 350°F and bake 13 more minutes. Cool before serving.

Notes

Ensure not to overmix the batter for fluffy muffins.