pumpkin banana muffins

Clouds overhead call for warm muffins and black coffee, good reads and thick socks. Enjoy it while it lasts (both the cool weather...and my unemployment :)

Muffins

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

¼ teaspoon allspice

¼ cup vegetable oil

½ cup granulated sugar

⅓ cup firmly packed brown sugar

2 eggs

1 cup pure pumpkin puree

2 mashed bananas

¾ cup vanilla yogurt

        

Streusel Topping

½ cup all-purpose flour

2 tablespoons firmly packed brown sugar

½ teaspoon ground cinnamon

pinch kosher salt

4 tablespoons unsalted butter, chilled and cubed

Turbinado sugar

Preheat oven to 350 F. Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice in a large bowl.

In the bowl of a stand mixer, smash up bananas. Add in vegetable oil, sugar, brown sugar, eggs, pumpkin, and yogurt. Mix until well combined. Add in the flour mixture (about a cup at a time) until just incorporated, making sure not to overmix (makes for a tough muffin).

To make the streusel topping, combine the flour, sugar, cinnamon, and salt in a small bowl. Cut in the butter with a pastry cutter or two knives until mixture resembles small pebbles.

Fill muffin tin with muffin cups. Scoop ¼ cup of batter into each muffin cup, then sprinkle a teaspoon or two of streusel topping over the batter. Top each muffin with about 1 teaspoon (or as much as you can fit) of turbinado sugar over top of that. Bake for 15-20 minutes, until the muffins are golden and a toothpick comes out clean. Allow to cool for 5-10 minutes before removing from muffin tin to serve.