Crumble Top Pumpkin Muffins

This is my spin on a delicious muffin recipe I found on Libby's website. My DH accidentally came home with Pumkin Pie Mix instead of canned Pumpkin -- sometimes the best things come out of mistakes!! The vote has been to favor the white chocolate chips and cinnamon chips, so I usually make a batch of each, but the raisins, Craisins, or semi sweet chocolate chips would all be terrific!!!

• Ready In: 41 mins
• Yields: 24 muffins

Ingredients

• 4  cups baking mix, all-purpose
• 1  cup raisins (optional) or 1  cup white chocolate chips (optional) or 1  cup  cinnamon baking chips (optional) or 1  cup  semi-sweet chocolate chips (optional)
• 2⁄3 cup quick oats or 2⁄3 cup old fashioned oats
• 2⁄3 cup granulated sugar
• 1  teaspoon ground cinnamon
• 1 (30 ounce) can  pumpkin pie mix, such as Libby's Easy Pumpkin Pie Mix (NOT CANNED PUMPKIN, THEY ARE DIFFERENT)
• 2  large eggs

• FOR STREUSEL TOPPING

• 3  tablespoons all-purpose flour
• 3  tablespoons granulated sugar
• 3⁄4 teaspoon ground cinnamon
• 2  tablespoons butter

Directions

1. PREHEAT oven to 400°F.
2. Paper-line or grease 24 muffin cups.
3. COMBINE baking mix, raisins, oats, sugar and cinnamon in large bowl.
4. Combine pumpkin pie mix and eggs in medium bowl; mix well.
5. Stir into oat mixture just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full.
6. Sprinkle with Streusel Topping.
7. BAKE for 14 to 16 minutes or until wooden pick inserted in center comes out clean. Remove from pans to wire rack; cool slightly.
8. Serve warm.
9. FOR STREUSEL TOPPING:
10. COMBINE 3 tablespoons all-purpose flour, 3 tablespoons granulated sugar and 3/4 teaspoon ground cinnamon in small bowl.
11. Cut in 2 tablespoons butter with pastry blender or two knives until mixture is crumbly.