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Moist Bakery Pumpkin Banana Muffins

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 200
Deliciously moist muffins combining the flavors of pumpkin and banana, perfect for breakfast or a snack.

Ingredients

Dry Ingredients

  • 2.5 cups all purpose flour ((300g))
  • 0.5 cup sugar ((100g))
  • 0.5 cup brown sugar ((110 grams))
  • 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 bananas bananas ((small- med, spotty and overripe))
  • 0.75 cup pumpkin puree ((200 grams))
  • 2 tbsp vegetable oil
  • 2 tbsp greek yogurt ((60g))
  • 2 eggs eggs ((large))
  • 1 tbsp maple syrup
  • 2 tbsp sugar in the raw
  • 1 tsp cinnamon

Instructions 

  • Preheat oven to 425°F and line a muffin tin with liners.
  • In a bowl, mix dry ingredients: flour, sugars, baking powder, baking soda, salt, and cinnamon.
  • In another bowl, melt butter, mash bananas, and mix in pumpkin puree, oil, yogurt, eggs, and maple syrup.
  • Fold dry ingredients into wet ingredients until just combined.
  • Scoop batter into muffin tin and sprinkle with sugar and cinnamon mixture.
  • Bake for 7 minutes at 425°F, then lower to 350°F and bake for another 13 minutes.

Notes

For extra flavor, add nuts or chocolate chips to the batter.
Calories: 200kcal
Cost: $10.00
Course: Breakfast
Cuisine: American
Keyword: Pumpkin