Pumpkin Crumb Muffins

• Muffins:
• 3 Tablespoons Pumpkin Puree
• 1/4 Cup Butter, melted
• 1/4 Cup Sugar
• 1/4 Cup Light Brown Sugar
• 1/3 Cup Honey
• 2 Large Eggs
• 1 Cup Low Fat Milk
• 1/2 Teaspoon Vanilla
• 2 2/3 Cup All-Purpose Flour
• 1 1/2 Teaspoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Pumpkin Pie Spice
• 1/2 Teaspoon Salt
• Crumb Mixture:
• 1 3/4 Cup Cake Flour
• 1/3 Cup Sugar
• 1/3 Cup Brown Sugar
• 3/4 Teaspoon Cinnamon
• Pinch of Salt
• 1/2 Cup Butter, unsalted

1. Muffins:
2. Heat the oven to 325.
3. In a mixing bowl of a kitchenaid, mix together the butter and pumpkin. Add the sugar and cream together for 1 minute. Pour in the honey, vanilla, and milk, and turn the mixer onto low. As it begins to incorporate add one egg at a time, continuing to mix until smooth.
4. In a separate bowl combine the flour, baking powder, baking soda, salt and seasoning. Whisk together and slowly add to the wet ingredients with the mixer on low. Turn the mixer up to medium speed for about 20 seconds.
5. Crumb Topping:
6. Cut the butter into small cubes. Add all of the ingredients into a bowl and using a pastry cutter or fork, mix everything together until it is thoroughly incorporated and resembles a crumb mixture.
7. Spray a muffin tin or line it with baking cups. Ladle each cup about 3/4 full of the muffin mix. Sprinkle each muffin with an even coating of the mixture.
8. Bake at 325, for 18-22 minutes. Remove from the oven and cool for 5 minutes before removing from the pan.

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Taken from www.epicurious.com/recipes/member/views/pumpkin-crumb-muffins-51505291 (may not work)