Texas Size Pumpkin Banana Muffins with Crumb Topping

Ingredients:

1 cup granulated sugar
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla
2 ripe bananas, mashed
1/2 cup canned pure pumpkin
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 teaspoon pumpkin pie spice
2 cups all purpose flour

CRUMB TOPPING:
(Source: slightly adapted from Chungah @ Damn Delicious)

1/3 c. granulated sugar
1/3 c. packed dark brown sugar
1 tsp. ground cinnamon
1/4 tsp. kosher salt
1/2 c. unsalted butter, melted
1 teaspoon pumpkin pie spice
1 1/2 c. all-purpose flour

For the crumb topping, stir together the granulated sugar, brown sugar, cinnamon and salt until well combined. Whisk in the melted butter. Using a wooden spoon or rubber spatula, stir in the flour just until everything is combined.

Break apart the mixture into pieces and spread it on a rimmed baking sheet (I line the pan with parchment paper but it’s not necessary). As the mixture dries, crumble it into coarse crumbs with your fingers. ( Carol sent me the crumb recipe)


Instructions:

Preheat oven to 300°F. 

In a large bowl mix together the sugar and oil. Add in the eggs and vanilla until smooth.
Stir in the banana, pumpkin, baking soda, salt and pumpkin pie spice until combined.
Fold in the flour.
Pour the batter into the prepared muffin cups.

Bake for 50-60 minutes, or until a toothpick inserted into the center of muffins comes out clean. If the crumb topping begins to brown too much, cover with foil loosely.

Allow the muffins to cool in the pan for 10 minutes.

Serve warm or at room temperature.