Pumpkin Streusel Muffins

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.

• Ready In: 28 mins
• Yields: 12 muffins

Ingredients

• 1⁄2 cup butter, softened
• 1  cup  packed brown sugar
• 1  egg
• 1  cup  plain pumpkin puree
• 1⁄4 cup evaporated milk
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 1⁄4 teaspoons cinnamon
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon powdered ginger
• 1⁄8 teaspoon clove
• 1 2⁄3 cups flour
• 2  tablespoons flour
• 2 1⁄2 tablespoons white sugar
• 1  teaspoon cinnamon
• 1  tablespoon 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.