• Preheat your oven to 350 degrees and line a 12 cavity muffin tin with papers (I recommend spraying the papers with a little nonstick cooking oil since the muffins are so moist and can stick. You can also skip the papers and spay a non-stick muffin tin if you prefer).
• In a large bowl stir together mashed banana, pumpkin puree, both sugars, eggs, milk and vanilla extract until well combined.
• In a separate medium bowl, whisk together flour with baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
• Fold the dry ingredients into the wet mixture and mix until just combined, taking care not to overmix.
• Divide the batter evenly amongst muffin cups, filling each about ¾ of the way full. Sprinkle streusel topping evenly over the batter.
• Bake for 17-20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
• Let muffins rest in pan for a few minutes before moving to wire racks to cool completely.

Streusel Topping

• Use a fork to mix all the ingredients together in a small bowl until crumbly.