Preheat your oven to 350 degrees F and line a muffin tin with liners.

In a large bowl, mix together the flour, sugar, baking soda, salt, and pumpkin pie spice until evenly combined.

In a separate small bowl, whisk together the eggs, pumpkin puree, canola oil, mashed banana, and vanilla until smooth.

Pour the wet mixture into the dry ingredients and stir just until blended; avoid over-mixing.

Gently fold in the chopped walnuts for added texture.

Scoop the batter into the muffin tins and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

These muffins are delightful on their own, but you can elevate your serving experience with a dollop of Greek yogurt or a warm cup of spiced tea.

They also make a fantastic addition to a brunch spread or can be served alongside a fruit platter for a delightful snack.

To store your delicious muffins, place them in an airtight container at room temperature for up to three days.

If you want to keep them longer, consider freezing them. Simply wrap each muffin individually in plastic wrap and place them in a freezer-safe bag.

When you’re ready to enjoy, thaw them overnight in the refrigerator or pop one in the microwave for a quick treat.