Pumpkin Crumb Muffins

From The Café Saucre Farine

For the muffin batter:

1 ½ cups all-purpose flour

1 cup sugar

1 teaspoon baking soda

½ teaspoon salt

1 ½ teaspoons pumpkin pie spice

1 cup pumpkin purée

¼ cup milk

cup melted butter

2 large eggs beaten

1 teaspoon vanilla

For the crumb topping:

1 cup all-purpose flour

½ cup brown sugar packed

2 tablespoons sugar

1 teaspoon pumpkin pie spice

teaspoon salt

7 tablespoons butter melted

Preheat oven to 400˚F. Spray a 12-cup muffin pan with baking spray or line with paper cupcake liners.

Combine flour, sugar, baking soda, salt and pumpkin pie spice in a medium size bowl. Set aside.

Combine the pumpkin puree, milk, melted butter, eggs and vanilla in a separate bowl and mix well.

Make a well in the center of the flour mixture. Add the pumpkin mixture and stir, just until flour disappears. Scoop mixture into prepared pan.

For the crumb topping, combine flour, sugars, pumpkin pie spice and salt. Stir to combine. Add melted butter and stir with a fork until large crumbs form.

Divide crumb mixture between muffins pressing lightly on top of each as you go.

Place in oven and immediately reduce temperature to 350˚F. Bake for 20 minutes, then cover lightly with foil and bake another 5-7 minutes or until a toothpick inserted into the center of one of the muffins comes out clean. Cool in pan for 10 minutes then remove to a wire rack to finish cooling.

Shower with powdered sugar when completely cool, if desired.

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