Pumpkin Streusel Muffins

• 12 cup butter, softened
• 1 cup packed brown sugar
• 1 egg
• 1 cup plain pumpkin puree
• 14 cup evaporated milk
• 1 teaspoon baking soda
• 12 teaspoon salt
• 1 14 teaspoons cinnamon
• 14 teaspoon ground nutmeg
• 14 teaspoon powdered ginger
• 18 teaspoon clove
• 1 23 cups flour
• 2 tablespoons flour
• 2 12 tablespoons white sugar
• 1 teaspoon cinnamon
• 1 tablespoon butter

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.

butter, brown sugar, egg, pumpkin puree, milk, baking soda, salt, cinnamon, ground nutmeg, powdered ginger, clove, flour, flour, white sugar, cinnamon, butter

Taken from www.food.com/recipe/pumpkin-streusel-muffins-490062 (may not work)