Healthy Pumpkin muffins

For the muffins:
1 1/4 cups whole wheat flour
1 1/4 cups quick cooking oats
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground nutmeg
1/8 tsp. ground allspice
1 cup pumpkin puree
1/2 cup mashed ripe bananas, about 1 large banana or 2 small
1/4 cup firmly packed brown sugar
2 tbsn. canola oil
1 large egg, lightly beaten

For the glaze (optional):
1/8 cup brown sugar
1 tbsn. milk/ half and half/ whatever you have on hand
1 tbsn. butter
1 tbsn. pumpkin puree
1/2 cup powdered sugar, as much as needed

Preheat oven to 375 F. Line a muffin tin with liners, set aside. In a bowl combine the flour, oats, baking powder, baking soda, salt and spices. In another bowl combine the pumpkin, bananas, brown sugar, oil and egg. Make a well in the dry ingredients and add the liquid mixture. Stir together until incorporated. To make the streusel, combine the pumpkin, honey and cinnamon. Mix well, then mix in the oats, set aside. Divide batter evenly among muffin tin, top with streusel and bake for 16 - 18 minutes or until an inserted toothpick comes out clean. Cool on a wire rack. To make the optional glaze, combine the brown sugar, milk and butter in a small saucepan. Heat until sugar is melted. Pour into small bowl, let cool a little then add in the puree and powdered sugar, mix well. Glaze each cooled muffin with 1 teaspoon of glaze. Enjoy!