pumpkin muffins

I love the fall. It is my favorite season, not only for the weather but the seasonal goodies. Pumpkin, sweet potato, and butternut squash are a few of my favorite {fall} things. This past weekend, I had a craving for some pumpkin baked goods.

pumpkin muffins

ingredients:

• 3 cups all-purpose flour
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1 tsp. ground cloves
• 1 tbsp. plus 1 tsp. pumpkin pie spice
• 1 tsp. salt
• 1 tsp. baking soda
• 4 large eggs
• 2 cups sugar
• 2 cups pumpkin puree
• 1¼ cups vegetable oil
• ½ cup sugar
• 5 tbsp. flour
• 1½ tsp. ground cinnamon
• 4 tbsp. cold unsalted butter, cut into pieces

directions:

1. Preheat the oven to 350˚ F.  Line muffin pans with paper liners.  In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend.  In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil.  Mix on medium-low speed until blended.  With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
2. To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend.  Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly.  Transfer to the refrigerator until ready to use.
3. To assemble the muffins, fill each muffin well with  batter.  Sprinkle a small amount of the topping mixture over each of the muffin wells.
4. Bake for 20-25 minutes.  Transfer to a wire rack and let cool completely before serving.