Pumpkin Muffins

These muffins are so pretty! And delicious too! They are always a hit and instantly disappear whenever I make them. Don’t leave them in a closed container at room temperature or the crunchy crumbs on top will turn soggy. Either leave them uncovered or freeze. Thank you Ariel for the recipe, these are almost the same as the original recipe minus a quarter of the sugar.

Ingredients

Muffins:

• 1 1/2 C. sugar
• 1 C. oil
• 4 eggs
• 1 (15oz) can pure pumpkin puree
• 2 C. flour
• 1 tsp. baking soda
• 2 tsp. baking powder
• 1/2 tsp. cinnamon
• 1 tsp. vanilla extract
• 1/2 tsp. salt

Crumbs:

• 1/4 C. flour
• 3 Tbsp. sugar
• 1/2 tsp. cinnamon
• 2 Tbsp. margarine

Instructions

1. In a small bowl mix the crumbs ingredients. Set aside.
2. In a medium bowl cream the oil and sugar.
3. Add the eggs one at a time, mix after each addition.
4. Combine the dry ingredients and gradually add to the mix.
5. Divide the batter into 20 muffin cups. Top with crumbs.
6. Bake at a 350° 22-25 minutes.
7. Let cool for a few minutes and pop out of the muffin pan. Don’t leave in the pan too long or the muffins will get soggy. in general the crumbs tend to get soggy if the muffins are stored in a closed container so If you are not using them on the same day freeze them right away. When you defrost them leave them uncovered.