Preheat oven to 350 degrees F

Line a regular sized muffin tin with two high-sided tulip paper liners.  Two in each muffin cup to prevent the bottom of the muffin from becoming too dark. If you do not have tulip papers and want to use regular muffin papers, your yield will change to 18 since the tulip paper cups hold more than a regular muffin paper and the filling will not all fit in 12 cups. Spray each paper liner with non-stick cooking spray.

In a bowl, mash bananas and whisk in pumpkin puree. Set aside.

In a separate bowl, whisk or sift flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.

In the bowl of a stand mixer with the paddle attachment, beat eggs. Add the oil and beat again to mix.

Add in both sugars and vanilla and beat. Add in the banana pumpkin mixture and beat again.

With mixer running on low, add in the dry ingredients to combine. Scrape the bowl and beat just to incorporate.

Using a large scoop, divide the batter between the 12 cups. If using the tulip paper, the filling will rise higher than the rim of the pan but the tulip liner will hold up and contain the batter.

In a separate bowl, mix the pecans with the flour, both sugars and the butter. Once mixed, sprinkle over the tops of each.

Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.  If using the smaller muffin papers and dividing the batter between 18, the baking time will be less.

Serve warm or cooled with softened butter or cream cheese.