Preheat oven to 400℉. Line a 12-cup muffin tin with liners or grease well with oil.
Sift together flour, salt, baking soda, baking powder, pumpkin pie spice, and cinnamon over a large mixing bowl and then whisk well to combine.
In a separate medium bowl, mash the banana until smooth. Add in the coconut milk, pumpkin puree, egg, maple syrup, and vanilla extract and whisk until well incorporated.
Add the pumpkin-banana mixture to the flour mixture and using a wooden spoon or spatula, fold the wet ingredients to dry ingredients together gently, until just combined. Do not over-mix as this will result in tough muffins.
Using an ice cream scoop or measuring cup, pour ¼ cup of the prepared batter into each muffin cup so that they are about ¾ of the way full. Set aside.
If adding the streusel, combine the flour, oats, pecans, brown sugar, cinnamon, and salt together in a small mixing bowl. Add the melted butter and, mix the butter into the flour mixture until the dry ingredients are fully moistened.
Sprinkle the streusel evenly over the muffins. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes in a muffin tin and then carefully remove the muffins and finish cooling on a wire rack.
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Notes
Egg-Free Modification: In place of the eggs, combine 2 tablespoons of ground flaxseed with ⅓ cup of water and let that mixture sit for 5-10 minutes prior to adding to the muffin batter. Gluten-Free Muffins: This recipe works great using a 1:1 gluten-free flour blend in place of whole wheat flour. Omit the Streusel: With or without the addition of the streusel, these muffins are absolutely delicious. Dairy-Free Streusel: Use your favorite dairy-free butter in place of the butter in the streusel to keep these banana pumpkin muffins dairy-free. Omit the salt from the streusel as well, as non-dairy butter is salted. Replace the pumpkin pie spice with ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, and ¼ teaspoon ground nutmeg for a close replication of the spice blend. Nutritional information is based on using whole wheat flour, coconut milk, and no streusel.How to Use Homemade Pumpkin Puree: Place the pumpkin puree in a fine-mesh strainer lined with cheesecloth over a large bowl. Refrigerate for a couple of hours. Measure out ⅔ cup of the strained pumpkin puree and use as directed.Storage: Allow the muffins to cool fully. Store them in an airtight container for up to 48 hours at room temperature, refrigerate for up to 5 days, or freeze for up to 3 months.