• Preheat oven to 350°F (180°C). Line a 12-hole muffins tray with a paper liner. Slightly oil the paper with cooking spray to prevent the muffins from sticking to the paper. Set aside.
• Peel the bananas, mash with a fork or potato mashed, and measure the amount called by the recipe.
• In a large mixing bowl, stir the mashed banana, pumpkin puree, vanilla extract, oil, and sugar. Stir well to combine evenly.
• In another bowl, whisk flour, salt, baking soda, baking powder, pumpkin spices, and cinnamon.
• Stir the dry ingredients into the wet ingredients until just combined - don't over mix, or the muffins could come out gummy.
• Transfer the batter evenly into the 12 muffin cases and bake at 180°C (350°F) for 25-35 minutes on the center rack of your oven until a toothpick inserted in the center of the muffin comes out clean

Storage

• Cool on a wire rack, then store in an airtight box for up to 4 days in the fridge, or freeze for later and thaw at room temperature.