Pumpkin Banana Muffins
Pumpkin banana muffins are a deliciously soft, moist and fluffy cross between pumpkin bread and banana bread. These banana pumpkin muffins are topped with crunchy cinnamon sugar.
In a mixing bowl, whisk the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice and salt together until well combined.
In another bowl whisk the mashed banana, oil, granulated sugar, light brown sugar and eggs together until well combined. Whisk in the pureed pumpkin until smooth and well combined.
Mix the dry ingredients into the wet until just combined.
Cover the bowl with a clean dish towel or lid and rest at room temperature while preheating the oven to 375 F (190 C).
In mixing bowl,
whisk the granulated sugar and ground cinnamon
until well combined.
Use a 3 tablespoon sized cookie scoop to scoop the muffin batter into each of the muffin liners, alternating every other cup. Top with the cinnamon sugar.
Bake the muffins at 375 F (190 C) for 18 - 22 minutes. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs.
Cool the pumpkin muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy!
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