Preheat oven to 350° F. Line muffin pan with parchment liners or spray pan with coconut oil.
In a large bowl, combine the pumpkin puree, bananas, honey (or coconut sugar), eggs, coconut oil and almond extract. Mix well.
Next, add the remaining ingredients and mix well.
Spoon the mixture into the muffin pan. (Optional: sprinkle a little cinnamon and coconut sugar on top of each muffin.)
Bake for 35 minutes.
Best served warm. Leftovers should be stored in the refrigerator.
No need to wait until the autumn... Enjoy these muffins year-round!
Recipe adapted from Jay’s Baking Me Crazy.