Pumpkin Streusel Muffins

*Z*'s Note:

This recipe is from a Penzey's spices catalog. I had torn the recipe out so I don't know who the original submitter is. My family loves pumpkin pie so I was looking for a way to make it without actually making a pie! LOL I haven't made this yet.

• Total Time: 28 mins
• Prep Time: 10 mins
• Cook Time: 18 mins

Ingredients:

Yield: 12 muffins

• 118.29 ml butter, softened
• 236.59 ml packed brown sugar
• 1 egg
• 236.59 ml plain pumpkin puree
• 59.14 ml evaporated milk
• 4.92 ml baking soda
• 2.46 ml salt
• 6.16 ml cinnamon
• 1.23 ml ground nutmeg
• 1.23 ml powdered ginger
• 0.59 ml clove
• 395.10 ml flour
• 29.58 ml flour
• 36.97 ml white sugar
• 4.92 ml cinnamon
• 14.79 ml butter

Directions:

1. Preheat oven to 375.
2. Cream together butter and brown sugar.
3. Add the egg and blend.
4. In a seperate bowl, mix together the pumpkin and evaporated milk.
5. Mix into the creamed butter mixture.
6. Add the baking soda and spices and mix gently.
7. Add the 1 2/3 cup flour and stir taking care not to over sitr.
8. Spoon the batter into 12 regular sized greased muffin tin cups.
9. In a small bowl, mix together the 2 Tbsp flour, 2 1/2 Tbsp white sugar, 1 tsp cinnamon & 1 Tbsp butter with a fork until the topping is the size of small peas.
10. Sprinkle the topping over the muffins.
11. Bake at 375 for 18-22 minutes.