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Preheat the oven to 350ºF. Grease a muffin tin with oil spray, butter, or line it with muffin liners.
Mash the bananas in a large bowl until there are no large pieces left.
Add the egg and maple syrup and whisk until well combined.
Add the pumpkin puree and almond butter and whisk again until incorporated.
Add the almond flour, protein powder, pumpkin pie spice, baking soda, and salt to the bowl.
Use a spatula to fold the dry ingredients into the wet ingredients until just combined, ensure no dry streaks remain.
Scoop the batter into the prepared muffin tin, filling each mold just about to the top.
Smooth the tops with a small spatula or spoon, and bake until a toothpick comes out clean, 20 to 24 minutes.
Cool the muffins in the tin for at least 10 minutes, then remove and finish cooling on a wire rack.