Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners or grease with non-stick spray.

In a large mixing bowl, smash the ripe bananas with a fork until they are mostly smooth.

To the smashed bananas, add the canned pumpkin puree, avocado oil, brown sugar, and vanilla extract. Mix until well combined.

Add the eggs to the mixture and stir until the eggs are fully incorporated.

In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix the batter.

Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.