Banana Muffins

• Preheat the oven to 425°F and prepare a muffin pan with silicone or paper liners.
• Make the streusel first by adding flour, brown sugar, sugar, cinnamon, pumpkin pie spice, and cubed cold butter into a medium bowl. Use a pastry cutter or a fork to combine everything and create a crumble. Place in the fridge until ready to use so the butter stays nice and cold.
• Place the flour, baking soda, baking powder, pumpkin pie spice, and salt for the. muffins in another medium mixing bowl and mix together using a whisk or fork. Set aside.
• Place the pumpkin puree, ripe banana, egg, sugar, and vanilla in a large mixing bowl and whisk to combine.
• Pour half of the dry ingredients into the wet ingredients, and mix in with a spatula. Add the other half and continue to mix by hand until everything is combined.
• Place the batter in the muffin pan evenly across 12 sections. The cups should be about ¾ full. Remove the streusel from the fridge and sprinkle it on top of each muffin.
• Bake for 5 minutes at 425°F and then reduce the temperature to 350°F. Don't open the door, just reduce the heat. This step will help the muffins rise in the pan and bake evenly. Continue baking for 15-18 more minutes until a toothpick comes out clean.
• While the muffins are baking, make the vanilla glaze. Place the powdered sugar, vanilla, and milk into a mixing bowl and stir with a fork to combine until smooth. Set aside.
• Remove the muffins from the oven and let them cool in the pan for 5 minutes before placing them on a cooling rack to cool for another 5 minutes.
• Drizzle the vanilla glaze on top of each muffin before serving. Enjoy!