Moist Bakery Pumpkin Banana Muffins

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.