Pumpkin Muffins

We have new neighbors moving in across the street.  So I wanted to bake them something to welcome them to the neighborhood.  I asked friends for suggestions and decided to make pumpkin muffins with a crumb topping.  Of course I had to try one or three.  They were really good but wished I had put more spices in them to boost the flavor a bit.  But they were still really good.  I hope they like them.

 Pumpkin Muffin with Crumb Topping

 Unbaked Pumpkin Muffins

Pumpkin Muffin with Crumb Topping

1 1/2 c flour
1 t. baking powder
1 can pumpkin (15 oz.)
1/3 c. vegetable oil
2  large eggs
2 t. pumpkin pie spice
1 t. cinnamon
1/2 t. baking soda
1/2 t. salt
1 c. sugar
1/4 c. brown sugar

Topping
1 c. flour
3 T. brown sugar
2 T. sugar
1 t. baking powder
1 t. cinnamon
1/4 t. salt
6 T. margarine (melted)

Preheat oven to 350 degrees.  Line 12 cup muffin tin with papers.

Whisk together flour and baking powder in small bowl

Mix pumpkin, oil, eggs, pumpkin, spices, sugar, brown sugar, baking soda, and salt until smooth.  Add flour mixture until just combined.

Topping:  In a bowl stir together flour, brown sugar, sugar, baking powder, cinnamon, and salt.  Pour melted butter and blend with fork until all flour is incorporated and crumbs are formed. 

Fill muffin cups 3/4 way full with batter.  Sprinkle top with crumb mixture and bake for 30-35 minutes or until toothpick comes out clean.  Cool in muffin pan 10 minutes and then place on cooling rack to cool. 

Serves 12-15.