In a medium bowl, whisk together flour, baking soda, baking powder, salt, sugar, pumpkin pie spice, and cinnamon. Set aside.
In a large mixing bowl, whisk together mashed bananas, pumpkin, eggs, butter, and honey.
Stir together wet and dry ingredients until just combined.
Fold chocolate chips into the batter.
Divide the batter into 12 muffin cups. Top with additional chocolate chips, if desired.
Bake for 18 to 20 minutes.
Allow to rest in muffin tin for 5 minutes before serving, or cool and store in an airtight container.
Notes
Makes 12 regular sized muffins. If you're trying to cut sugars, try using a monk fruit brown sugar replacement. It's a natural sweetener. You can pop them into a lunchbox, enjoy them for breakfast, or easily freeze them to last weeks.