Step 1

Preheat the oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners.

Step 2

In a large bowl, whisk the flour, baking powder, baking soda, ground cinnamon, and salt until evenly blended. Set aside.

Step 3

In a separate large bowl, combine the sugars, oil, and vanilla extract until smooth. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree and mashed bananas until well combined.

Step 4

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stop when no streaks of flour are visible.

Step 5

Divide the batter evenly between the muffin cups, filling each to the top.

Step 6

Bake for 5 minutes, then reduce the heat to 375°F (190°C) and bake for 10-15 more minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 7

Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Serve and enjoy!