Preheat the oven to 350 degrees F and line large muffin pans (or standard cupcake pans if you don't have large muffin pans) with parchment liners. Set aside.

In a large bowl, mash the ripe bananas until they are broken down and there are only very small banana lumps left.

Add both sugars and pumpkin puree to the mashed bananas and use an electric mixer to combine everything evenly.

Add the egg, melted butter, and vanilla to the banana mixture. Continue to use the electric mixer to combine the ingredients together evenly.

To finish the pumpkin banana bread batter, add all of the remaining dry ingredients to the batter and use the mixer to combine everything just until combined. Be sure to scrape down the sides of the bowl to ensure that everything is combining nicely.

Set the batter aside.

Use an electric mixer to beat the cream cheese on low speed until it is light and creamy.

Add the remaining ingredients to the cream cheese and mix just until combined. Scrape down the sides of the bowl to make sure that everything is mixing evenly. Set aside.

In a small to medium sized bowl, mix together the flour, sugar and cinnamon until well combined.

Add the melted butter to the dry ingredients and use a fork to combine everything. Mix until just combined.

I used large muffin pans, if you are using standard sized cupcake pans, fill each one ¾ of the way full. For using large muffin pans, scoop two hefty scoops, about 2 tablespoons in amount at the bottom of each muffin tin. Scoop about 1 to 1 ½ amount of the first layer worth of cream cheese filling on top of the first layer of batter.

Top the cream cheese filling with 1 to 2 more scoops of pumpkin banana bread batter.

Lastly, top each muffin off with 2-3 tablespoons of crumb or enough to cover the entire top of the muffin.

Bake at 350 degrees F for 30-35 minutes or until the crumb is deep golden brown, the top of the muffin has a slight bounce back when tapped, and a toothpick inserted comes out clean. If you are using standard size cupcake pans instead of large muffin tins like I am, you will only need to bake for 20-25 minutes.

Allow the muffins to cool for about 15 minutes in the pans that they baked in before transferring to a cooling rack.