Preheat the oven to 350°F. Line 2 muffin pans with paper liners and set aside.
In a large bowl, cream together the butter and white sugar. It should be crumbly.
Add in the eggs one at a time, and mix until smooth and creamy.
Mix in the bananas, yogurt, pumpkin puree and vanilla extract until fully combined.
In a separate bowl, mix together the flour, baking soda, baking powder and cinnamon.
Slowly add the dry ingredients to the wet ingredients, mixing until JUST combined. Not any more.
Scoop the batter into the prepared muffin pans. It is best that you fill them a little over 3/4 full.
Bake in the preheated oven for 25 minutes, or until a toothpick inserted in the centre comes out clean.