Pumpkin Streusel Muffins

This morning I made muffins. Penzey’s Spices included, in their Thanksgiving catalog (http://www.penzeys.com/images/G11.pdf), a recipe from a reader named Kathy Ness for Pumpkin Streusel Muffins that I thought sounded very tasty. I tried them out and they were so good. The muffins are fluffy, pleasantly sweet, with the hints of pumpkin pie in a breakfast treat.  

Pumpkin Streusel Muffins

Muffins:

1 stick butter, softened

1 cup brown sugar, packed

1 egg

1 cup canned pure pumpkin

¼ cup fat free evaporated milk

1 tsp baking soda

1 ¼ tsp cinnamon

¼ tsp powdered ginger

1/8 tsp ground cloves

1 2/3 cups flour

Topping:

2 Tbsp flour

2 ½ Tbsp white sugar

1 tsp cinnamon

1 Tbsp butter

Preheat oven to 375 degrees. Place muffin cups in a 12-cup muffin pan. Cream together brown sugar and butter. Whisk in the egg. In a separate bowl, mix together the pumpkin and evaporated milk. Add pumpkin mixture to the butter and sugar, stirring thoroughly. Add the spices and baking soda and stir. Add the flour and mix just until incorporated, taking care not to over-stir. Divide into muffin cups. Blend together the streusel topping ingredients (simply using your fingers works well). Sprinkle over the muffins and bake around 20 minutes until toothpick inserted comes out clean.