Pumpkin Streusel Muffins

These are moist and delicious! The original recipe is from the Company's Coming Gifts From the Kitchen. It is one of our favorites. It freezes incredibly well. I simply put them in freezer bags, suck the air out. To defrost, you can either set them on the counter or microwave for a few minutes. I did it one minute at a time, turning the bag over between minutes to find the right time for my microwave. A note about the canned pumpkin... while the original recipe calls for unspiced pumpkin, I have used the ED Smith Pumpkin Pie filling and prefer it. I don't change the recipe in any other way, although I often double it! :)

• Ready In: 33 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 2  cups flour
• 1⁄2 cup sugar
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon ground ginger
• 1⁄8 teaspoon ground cloves
• 1  large egg, fork beaten
• 1⁄3 cup  vegetable oil
• 1  cup canned pumpkin puree
• 2⁄3 cup milk

• Topping

• 1  tablespoon  hard butter
• 1⁄4 cup brown sugar, packed
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 cup walnuts or 1⁄4 cup pecans, finely chopped

Directions

1. Combine the first eight ingrdients in a large bowl. Make a well in the dry ingredients.
2. In a seperate bowl, beat egg, oil, pumpkin and milk. Add to the dry ingredients.
3. Stir just until moistened.
4. Fill 12 greased muffin cups aprx. 3/4 full.
5. Topping:.
6. Melt the butter in a small saucepan.
7. Stir in remaining ingredients.
8. Divide over muffins.
9. Bake at 400 degrees for about 18 minutes, or until a wooden pick comes out clean.
10. Let stand for 5 minutes, then cool on wire rack.