Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.

For bakery-style muffin tops, leave every other muffin cavity empty if possible, or use two muffin pans and fill only alternating cups. This allows heat to circulate around each muffin and encourages higher domed tops.

In a large mixing bowl, whisk together the oil, melted butter, granulated sugar, and brown sugar until well combined and pale yellow in color, about 1 minute.

Add the eggs and whisk again until the mixture is smooth and slightly fluffy.

Stir in the pumpkin puree and mashed banana until fully combined.

Add the flour, baking powder, pumpkin pie spice, and salt. Using a spatula, gently fold the batter just until no dry flour remains. Do not overmix.

Divide the batter evenly among the prepared muffin cups, filling them almost to the top.

In a small bowl, combine the turbinado sugar and cinnamon. Sprinkle generously over each muffin.

Bake for 18-24 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs attached.

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