2 tablespoons cold unsalted butter, cut into small pieces
⅓ cup sugar
¼ cup flour
1 tsp cinnamon
dash of nutmeg
Instructions
Set oven to 350F
In a bowl, whisk together flour, baking powder & soda, spices and salt. Set aside.
In mixing bowl fit with paddle attachment (or using a hand mixer), beat together the egg, sugars and melted oil.
Stir in the grated squash, pumpkin puree, mashed banana and vanilla extract, and mix until fully incorporated.
By hand, fold the dry mixture into the wet, creating your batter. Be careful to not overmix!
Fill muffin liners ⅔ full (my batter perfectly divided between 12 liners).
Make topping by whisking together the sugar, flour, cinnamon and nutmeg. Using a fork or your fingertips, add the butter and combine to make a crumbly, coarse texture.
Spread topping evenly over muffins.
Bake muffins 23-25 minutes, until a toothpick can be inserted into the center muffin and comes out without batter on it.
Let muffins cool before removing from pan. Once completely cooled, store them in an airtight container.
Recipe by pretty plain janes at https://prettyplainjanes.com/2013/09/25/streuseled-acorn-squash-muffins/