Ingredients
1 3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp kosher or coarse salt
8 T (1 stick) unsalted butter at room temperature
1/2 cup granulated sugar
1/4 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
1 large banana
1 cup pumpkin puree
1/4 c sour cream
1/4 c plain yogurt
(or use 1/2 cup sour cream, buttermilk, or heavy cream
1/2 tsp cinnamon
pinch ground cloves
pinch ground ginger
several gratings of fresh nutmeg
Topping:
2 T finely diced candied ginger
1 T brown sugar
1 1/2 T cold butter, chopped up
3 T chopped walnuts or walnuts and pepitas combined
Preparation
Preheat oven to 350 Line muffin pan with paper liners combine flour, salt, spices and baking soda with a whisk and set aside. Place butter and sugar in larger bowl and beat with an electric mixer until light and fluffy. Add eggs one at a time, then vanilla. Blend in pumpkin, banana and sour cream, yogurt. Using a wooden spoon, mix dry ingredients in to wet in batches, being careful not to over mix. Spoon into cupcake liners. I used an ice cream scoop, the batter is thick. Divide topping evenly over muffins, pressing slightly to keep it from falling off. Bake 20-25 minutes, until toothpick comes out clean.
