Line your muffin tin by adding liners and giving them a quick once over with non-stick cooking spray.
In one bowl, mix together the pumpkin puree, mashed bananas, melted butter, milk and egg.
In a separate bowl whisk together the spelt flour, brown sugar, baking powder, baking soda and pumpkin pie spice.
Tip the dry ingredients into the wet, then stir until just combined and no pockets of dry ingredients remain.
Fill the muffin cups *almost* to the top. Pop them in the oven and bake for about 20 minutes, or until a toothpick comes out clean.
Allow to cool enough to handle, then enjoy! Serve warm with a pat of butter, but they’re also quite delicious served alone at room temp.
Raspberry Muffin Bread