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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 sweetness 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: 250
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 a 12-cup muffin tin with liners.
  2. Mix dry ingredients in one bowl. In another, melt butter, mash bananas, add pumpkin, and combine.
  3. Add wet ingredients to dry, fold gently until just combined. Scoop batter into muffin tin.
  4. Mix sugar in the raw and cinnamon, sprinkle generously on top.
  5. Bake at 425°F for 7 minutes, then reduce to 350°F and bake for 13 more minutes. Cool before serving.

Notes

Ensure not to overmix the batter to keep muffins tender and moist.