Pumpkin Streusel Muffins

• 1-3/4 cup Flour
• 1 teaspoon Baking Soda
• 2 teaspoons Cinnamon
• 1/2 teaspoons Salt
• 1-1/2 teaspoon Pumpkin Pie Spice
• 1/2 cups Vegetable Oil
• 1/2 cups White Sugar
• 1/2 cups Packed Brown Sugar
• 1-1/2 cup Pumpkin Puree
• 2 whole Eggs
• 1/4 cups Milk
• FOR THE STREUSEL TOPPING:
• 1/2 cups Flour
• 1/4 cups White Sugar
• 1/4 cups Packed Brown Sugar
• 1 teaspoon Pumpkin Pie Spice
• 6 Tablespoons Butter, Melted

1. Preheat oven to 425u0b0F. Line a muffin pan with paper liners.
2. In a large bowl, whisk flour, baking soda, cinnamon, salt, and pumpkin pie spice.
3. In a separate large bowl, combine oil, white sugar, brown sugar, pumpkin puree, eggs, and milk. Add dry ingredients a little at a time, mixing until just combined. Do not over-mix.
4. Fill paper liners about 3/4 of the way full.
5. For the streusel topping, in a small mixing bowl, whisk flour, sugar, brown sugar, and pumpkin pie spice. Stir in melted butter until crumbly.
6. Evenly spoon streusel on top of the muffin batter. Bake for 5 minutes. Reduce heat to 350u0b0F and bake for 16-18 more minutes.

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Taken from tastykitchen.com/recipes/breads/pumpkin-streusel-muffins-2/ (may not work)