Banana Pumpkin Muffins

Preheat oven to 375℉. Line and grease a muffin tin.
In a large bowl, add two peeled bananas and mash them until mostly smooth (a few lumps are fine).
2 medium bananas
Add the pumpkin and both sugars. Whisk until well combined.
1 c pumpkin puree, ½ c brown sugar, ½ c granulated sugar
Add the melted butter, eggs, and vanilla extract. Whisk until smooth.
½ c unsalted butter, 2 eggs, 2 teaspoon vanilla extract
Add the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Continue whisking until just combined. Do not overmix your batter!
2 c all-purpose flour, 1 teaspoon baking soda, 2 teaspoon baking powder, 2 teaspoon pumpkin pie spice, 1 teaspoon cinnamon, ¼ teaspoon salt
Fill the muffin cups about ¾ full of batter. Set them aside while you make the crumble topping.
To make the crumble, blend the flour, butter, maple syrup, and brown sugar together with the back of a fork or a pastry cutter until well combined and formed into crumbles.
½ c all-purpose flour, 2 tablespoon unsalted butter, 2 tablespoon maple syrup, 2 tablespoon brown sugar
Sprinkle the crumble evenly over the top of the muffins. Bake in the oven for 18-20 minutes or until a toothpick inserted in the middle comes out clean.