Moist Bakery Pumpkin Banana Muffins
These Banana Pumpkin Muffins are ultra-soft, full of warm cinnamon, and sweetened with just the right mix of brown sugar and maple syrup. They’re topped with a crunchy cinnamon-sugar sprinkle so you get lots of texture in one bite. Made with just 2 bananas, they are also super moist from the pureed pumpkin. These will become your favorite fall muffin recipe because you can make them in just 30 minutes!
I recipe tested this muffin recipe in the summer and let me tell you, it filled my house with the coziest fall smells, making me all excited for Fall. I mean, these homemade bakery style banana muffins smell good on their own, but when you add pumpkin puree and cinnamon too it, it takes it to a whole new level.
I had to change some ratios of the banana muffins to make these work because of the extra moisture from the pumpkin, and I’m so excited to share that they came out even better than I thought! Make sure you’re using spotty over ripe bananas. They are the best to bake with!
For the batter I used pumpkin puree, not pumpkin pie filling. This allows you to control the amount of spices and sugar in the muffins and to be honest, I hate pumpkin pie spice (sorrrrrryyy 🫣). I really just like using cinnamon when baking with pumpkin.
Yes I am a trained pastry chef but no I do not like cloves in my desserts so this way I can control it!
These muffins are Moist with a capital M. The overripe bananas, pumpkin puree, melted butter, oil, and greek yogurt all play a role here in keeping them moist for days.
They have a crunchy cinnamon sugar topping but you can also slather these guys with cream cheese frosting, or go pumpkin crazy and use my pumpkin cream cheese frosting. Or make them along with these pumpkin cupcakes for all the pumpkin lovers in your life!
Making the muffins
I love making muffins because they are just so easy to make. All you need are two bowls and a good spatula- no mixer required!
To get that classic bakery look in muffins you have to bake them at two temperatures.
This means that for the first 7 minutes of baking they will bake at 425°F. The high heat bakes the top layer of the cupcake first creating that rounded top. Then you’ll lower the oven to 350°F to bake the middle of the oven evenly.
Cooling tips
You only want to let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. If you leave them longer, the moisture gets trapped and can make the muffins soggy and the liners hard to come off.
Moist Bakery Pumpkin Banana Muffins
Ingredients
- 2.5 cups all purpose flour, 300g
- 1/2 cup sugar, 100g
- 1/2 cup brown sugar , 110 grams
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 tsp cinnamon , or pumpkin pie spice
- 1/4 cup unsalted butter, melted
- 2 bananas, small- med, spotty and overripe
- 3/4 cup pumpkin puree , 200 grams
- 2 tbsp vegetable oil
- 2 tbsp Greek yogurt, 60g
- 2 eggs, large
- 1 tbsp maple syrup
Garnish
- 2 tbsp sugar in the raw
- 1 tsp cinnamon
Instructions
- Preheat the oven to 425° F and line a 12 cup muffin tip with muffin liners.
- Take out 2 medium sized bowls. In one bowl, add the 2.5 cups flour, 1/2 cup sugar, 1/2 cup brown sugar 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp kosher salt, and 1/2 tsp cinnamon (or more depending on preference). Mix lightly with a whisk.
- In the second bowl, add the 1/4 cup butter and microwave for 30 seconds at a time until fully melted. Then add in the bananas and mash well with a fork. Add in the 3/4 cup pumpkin puree and mix.
- Add the 2 tbsp vegetable oil, 2 tbsp greek yogurt, 2 eggs, and 1 tbsp maple syrup. Mix well with the whisk.
- All at once, add the dry ingredients into the wet ingredients. Using a large spatula, lightly and gently fold in the flour taking care not to over mix or mix too hard. You want the flour to JUST mix in till there are no more large streaks. The batter will be thick and lumpy.
- Using an ice cream scoop for accuracy, scoop the batter into the prepared muffin tin all the way to the top.
- Mix the 2 tbsp sugar in the raw and 1 tsp cinnamon together and sprinkle on top of the muffins. Be generous!
- Bake for 7 minutes on 425, then lower the temperature to 350°F and continue to bake for another 13 minutes.
- Take the muffins out and let them cool for 5-10 minutes in the tin, then remove and cool completely on a wire rack.
Hi! Do you have any recommendations on a Greek yogurt swap? My girl is allergic to milk but I’d LOVE to make these for her!
Oh yes! There is a good coconut yogurt that they sell in Whole foods or trader joes that you could use for this! Or I would try the tofutti brand that they have in grocery stores.