Thanksgiving Pumpkin Muffins With Crumble Topping

• 1/4 cup flour, all-purpose
• 1/4 cup brown sugar light, packed
• 4 tablespoons sugar
• 1/2 teaspoon pumpkin pie spice
• 2 1/2 tablespoons butter
• 1 x powdered sugar for sprinkling
• 1 3/4 cups flour, all-purpose or 1 cup all purpose, 3/4 cup whole wheat pastry
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 3/4 teaspoon salt
• 2 large eggs at room temperature
• 1 cup pumpkin puree (canned) puree
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 tablespoon vanilla extract pure

1. Preheat oven to 350F (180C) Fahrenheit.
2. Line a 12-cup muffin pan with paper liners or coated with cooking spray.
3. For the the crumble topping:
4. Mix together the flour, brown sugar, sugar and pumpkin pie spice in a medium bowl.
5. Add the butter and, using your fingers or a fork, blend together until coarse crumbs form.
6. For the muffins:
7. Mix together the flour, baking powder, pumpkin pie spice and salt in a large bowl.
8. In a medium bowl, whisk together the eggs, pumpkin puree, sugar, oil and vanilla until smooth.
9. Pour into the flour mixture, stir until just incorporated.
10. Fill each muffin cup almost full, top each with crumble topping.
11. Bake until the muffins are springy to the touch and a wooden stick inserted into the center comes out clean, 20 to 25 minutes.
12. Transfer the pan on a wire rack, and Let cool in the pan.
13. Before serving, using a sieve, and sprinkle with powdered sugar.

flour, brown sugar light, sugar, pumpkin pie spice, butter, powdered sugar, flour, baking powder, pumpkin pie spice, salt, eggs, pumpkin puree, sugar, vegetable oil, vanilla

Taken from recipeland.com/recipe/v/thanksgiving-pumpkin-muffins-cr-51350 (may not work)