Step 1

In a medium bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin spices. Set aside.

Step 2

In a large bowl mash the banana until it's completely smooth and there are no more large chunks.

Step 3

Add the sugar and oil and whisk together until they’re well combined.

Step 4

Add in the egg and whisk until it’s well combined and has lightened in color, about 30-60 seconds.

Step 5

Add in the pumpkin puree and whisk until it's completely smooth.

Step 6

Add in the dry ingredients and mix just until the last streak of flour is incorporated.

Step 7

Cover with a lid, plastic wrap or a tea towel and set aside to rest at room temperature for 1 hour.

Step 8

Use a large cookie scooper to fill the muffin tins to the top, the batter should be enough for 6 large muffins.

Step 9

Bake for 5 minutes at 425F (218C) and then reduce the oven temperature to 375F (190C) and bake for another 13-15 minutes, just until the muffins no longer look wet on top and spring back when you press on the center gently.

Step 10

Remove from the oven and allow to cool for at least 10-20 minutes before serving.

Step 11

Once the muffins have cooled, combine all the ingredients in a saucepan over medium heat and whisk until they're smooth. Remove and drizzle on top of muffins.