Preheat the oven to 425°F. Spray a muffin tin with non-stick baking spray.

Mix together the pumpkin, banana, milk, oil, and sugar until creamy.

Stir together the flour, oats, pecan chips, salt, baking powder, baking soda, and pumpkin pie spice. Slowly add the dry ingredients to the pumpkin mixture.

Spoon the batter evenly into 14 greased muffin cavities. Set aside.

Mix together all the streusel ingredients and stir until it resembles wet sand. Spoon the streusel evenly on top of the muffin batter. Bake for 16-18 minutes.

Let the muffins cool in the pan for a few minutes, and then gently remove and place on a wire rack to cool completely.

Stir together the powdered sugar and water and drizzle over the tops of the cooled muffins. Let the glaze set before storing in a tightly sealed container.