Steps:
- 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.
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