Pumpkin Streusel Muffins

• 1/2 Cup butter, softened (1 stick)
• 1 Cup packed brown sugar
• 1 egg
• 1 Cup canned plain pumpkin
• 1/4 Cup evaporated milk
• 1 tsp. baking soda
• 1/2 tsp. SALT (Kathy likes KOSHER-STYLE FLAKE SALT)
• 1 1/4 tsp. CINNAMON (Kathy likes CHINA CINNAMON)
• 1/4 tsp. POWDERED GINGER
• 1/8 tsp. GROUND CLOVES
• 1 2/3 Cups flour
• Streusel topping:
• 2 TB. flour
• 2 1/2 TB. white sugar
• 1 tsp. CINNAMON
• 1 TB. butter

1. Preheat oven to 375u0b0.
2. Cream together the butter and brown sugar. Add the egg and blend.
3. Mix together the pumpkin and evaporated milk and then mix into the butter/sugar mixture.
4. Add the baking soda and SPICES and gently mix.
5. Lastly, add the flour and stir; don't over stir, it makes the muffins tough.
6. Pour the batter into 8 greased large muffin tin cups or 12 regular.
7. In a small bowl, blend the streusel ingredients together with a fork until the topping is about the size of small peas.
8. Sprinkle the topping over the muffins and then bake at 375u0b0 for approximately 22-25 minutes for an 8-muffin batch, 18-22 for a smaller 12-muffin batch.

butter, brown sugar, egg, pumpkin, milk, baking soda, salt, cinnamon, powdered ginger, ground cloves, flour, streusel topping, tb, tb, cinnamon, tb

Taken from www.epicurious.com/recipes/member/views/pumpkin-streusel-muffins-52958211 (may not work)