Crumbly, pumpkiny, and moist with a sugary crumble on top.
7.5 ounce pumpkin puree
1/2 C canola oil
1/3 C water
1 1/2 C white sugar
1 3/4 C flour
1 Tsp baking soda
3/4 Tsp salt
1/2 Tsp ground cinnamon
1/2 Tsp ground nutmeg
1/4 Tsp ground gloves
1/8 Tsp ground ginger
2/3 C brown sugar
1/4 C flour
1/4 Tsp ground cinnamon
2 Tb butter
Preheat oven to 350 degree F. Grease a 12 count muffin tin.
In a large bow, blend well the sugar and oil.
Then add the pumpkin puree,
eggs and water.
In another bowl whisk the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
Stir in the dry ingredients into the wet mixture until they barely come together.
Using an ice cream scoop, fill the muffin tins.
To make the filling take a small bowl and mix the brown sugar, flour and cinnamon. Cut in the butter until it looks like a crumble. Then top the muffins with it.
Take the muffins for 18-20 minutes, until a you insert a toothpick and it comes out clean.
Enjoy with hot cocoa on a chilly fall night.