Ingredients
1/2 Cup butter, softened (1 stick)
1 Cup packed brown sugar
1 egg
1 Cup canned plain pumpkin
1/4 Cup evaporated milk
1 tsp. baking soda
1/2 tsp. SALT (Kathy likes KOSHER-STYLE FLAKE SALT)
1 1/4 tsp. CINNAMON (Kathy likes CHINA CINNAMON)
1/4 tsp. POWDERED GINGER
1/8 tsp. GROUND CLOVES
1 2/3 Cups flour
Streusel topping:
2 TB. flour
2 1/2 TB. white sugar
1 tsp. CINNAMON
1 TB. butter
Preparation
Preheat oven to 375°. Cream together the butter and brown sugar. Add the egg and blend. Mix together the pumpkin and evaporated milk and then mix into the butter/sugar mixture. Add the baking soda and SPICES and gently mix. Lastly, add the flour and stir; don’t over stir, it makes the muffins tough. Pour the batter into 8 greased large muffin tin cups or 12 regular. In a small bowl, blend the streusel ingredients together with a fork until the topping is about the size of small peas. Sprinkle the topping over the muffins and then bake at 375° for approximately 22-25 minutes for an 8-muffin batch, 18-22 for a smaller 12-muffin batch.
