• Preheat the oven to 375°F. Line the muffin tin with 12 tulip liners or regular liners (makes 16 total) and set aside. Melt the butter for the streusel and allow to cool for 10 minutes before beginning (must be lukewarm, not hot). Mash the bananas and set aside.
  3/4 cups bananas, 6 tbsp butter

For the streusel

• In a medium sized bowl, add flour, brown sugar, white sugar, cinnamon, and melted butter. Using a fork, mix this until small crumbs form. Then sprinkle 1 tbsp of extra flour on top and with your fork, gently mix until all the flour is well incorporated. Repeat 2 times until you no flour streaks remain. See photo for reference. Set into the refridgerator while you make the muffin batter.
  1/4 cup white sugar, 1/4 cup dark brown sugar, 1/2 tsp cinnamon, 3/4 cups flour, 6 tbsp butter

For the muffins

• In a medium-sized bowl, add in the dry ingredients. Mix together and set aside.
  2 cups all-purpose flour, 1 tsp baking soda, 1 1/2 tsps baking powder, 1 1/2 tsps cinnamon, 1/8 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp allspice, 1/4 tsp salt, 1 tbsp cornstarch
• In a large bowl, add brown sugar, white sugar, and oil and whisk together for 2-3 minutes until smooth and well combined. Then add in eggs, pumpkin, mashed banana, and vanilla. Continue to whisk for another 2-3 minutes until smooth.
  1 cup pumpkin puree, 1/2 cup oil any kind works, 2 large eggs, 1 tsp vanilla, 2/3 cups dark brown sugar, 1/3 cup white sugar
• Add the dry ingredients into the wet and with a spatula, gently mix together just until no flour streaks appear, creating a delicious muffin batter.
• Evenly divide the batter between the liners - the liners should be halfway full if using tulip liners, and all the way full if using regular liners. Sprinkle a handful of streusel on top.
• Bake the muffins at 425°F for 5 minutes, then lower the temperature to 375℉ and continue baking for 20-25 minutes in tulip liners, and 16-20 minutes in regular liners. The muffins are ready when a toothpick inserted comes out clean. I used tulip liners, and mine took 27 minutes exactly.
• These muffins are best served fresh or the next day or two. Enjoy!