Pumpkin pie banana nut muffins combine the best of both worlds to create a muffin with a pumpkin pie-like texture (nice and moist) with a flavor and nutty crunch like that of banana nut bread.
0 Using a hand or stand mixer, cream the mashed bananas, pumpkin, and eggs together until smooth.
1 Add the maple syrup, coconut oil, lemon juice, and vanilla extract. Mix until smooth.
2 In a separate bowl, whisk together the almond flour, coconut flour, pumpkin pie spice, and baking soda until it's even and you've broken all the clumps.
3 Adding about 1/2 cup at a time, sprinkle the dry ingredients into the wet and stir or mix until smooth. Continue for the entire batch.
4 Line a muffin tin with either paper liners or rub liberally with butter. Spoon the batter evenly into 18 liners, filling about 3/4 full. Sprinkle each muffin with about 1 teaspoon of chopped pecans.
5 Bake at 350 F for 22 to 25 minutes, or until a toothpick comes out clean.
