Preheat oven to 350 degrees. Line a 12 muffin pan tin with muffin cups.

In a medium bowl, combine flours, 1 TSP cinnamon, baking powder and salt.

In another bowl, beat the banana, pumpkin, vanilla extract, honey, butter and almond milk with an electric mixer until smooth.

Mix the wet and dry ingredients together and stir with a wooden spoon to combine.

Spoon the batter evenly into the muffin cups.

In a small bowl, combine remaining 1 TSP cinnamon with 2 TBSP light brown sugar. Spoon the cinnamon sugar mixture evenly onto each muffin cup.

Bake until a toothpick comes out of muffin center clean, around 20 minutes.