Preheat the oven to 350 F. Grease a muffin tin and set it aside.
In a large bowl whisk the two eggs then add two ripe bananas and mash with a fork so that there are only small lumps.
Add the sugar, vanilla, melted butter and pumpkin puree and mix well.
Place a large sieve over top of the bowl and add the whole wheat flour, salt, baking soda and spices. Use a spoon to work the dry ingredients through the sieve into the wet ingredients below. Remove the sieve and mix until combined.
Add the almond milk and mix until combined.
Use a large cookie or ice cream scoop to fill each of the muffin tin cups 3/4 of the way full. Place a slice of the remaining banana on top of each muffin.
Bake for 20-25 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Remove from the oven and let rest a few minutes to cool slightly before eating.