Pumpkin Crumb Muffins

Crumbly, pumpkiny, and moist with a sugary crumble on top.

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Batter:

7.5 ounce pumpkin puree
2 eggs
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

Topping:

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.

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In a large bow, blend well the sugar and oil.

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Then add the pumpkin puree,

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eggs and water.

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In another bowl whisk the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

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Stir in the dry ingredients into the wet mixture until they barely come together.

Using an ice cream scoop, fill the muffin tins.

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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.

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Enjoy with hot cocoa on a chilly fall night.

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