Pumpkin Spice Muffins

 This one is from here.

Yield: a dozen

Ingredients:

Streusel Topping:

 1/2 cup all purpose flour

5 TBSP sugar

1 tsp pumpkin pie spice

pinch of salt

4 TBSP unsalted butter, melted (could sub in coconut oil if you would like dairy free)

Muffins:

2 1/2 cups all purpose flour

2 cups sugar

1 TBSP pumpkin pie spice

2 tsp baking powder

3/4 tsp salt

1 can unsweetened pumpkin puree (15 oz)

8 TBSP unsalted butter, melted

2 large eggs

1/4 cup milk

2 tsp vanilla extract

Preheat oven to 375F

For Topping:

Combine flour, sugar, pumpkin pie spice, and salt in bowl. Add melted butter and stir until evenly moistened and the mixture resembles wet sand. Set aside.

For Muffins:

Whisk flour, sugar, pumpkin pie spice, baking powder,  and salt together in a bowl. Whisk pumpkin, melted butter, eggs, milk, and vanilla is a separate bowl. Stir flour mixture into pumpkin mixture until just combined. Put in lined muffin tins (batter should be to the rim), sprinkle topping evenly over the batter, about 1 TSBP per muffin.

Bake on center rack for 22-25 minutes, rotating muffin tin halfway through baking. Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from muffin tin and let cool on rack for 5 minutes. Then eat and enjoy!!