Crumb Cake Muffins

Another delicious recipe from my wonderful sister, Jessa Bri, and her blog, Who Needs Eggs? This happens to be one of the best muffins ever tasted on the face of the earth! The pumpkin she substituted for the eggs compliments the cinnamon flavor excellently!

Crumb Cake Muffins

Batter:

1 3/4  cups flour

3/4 cup sugar

1 3/4 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

1 cup milk

1/2 cup butter, melted

1/4 cup + 1/8 cup pumpkin

1 teaspoon vanilla

Topping:

1 cup flour

1/3 cup butter, softened

1/3 cup light brown sugar

1/2 teaspoon cinnamon

Preheat oven to 400°.

Stir together topping and set aside.

In a large bowl, mix flour, sugar, baking powder, salt, and cinnamon. In a medium bowl, stir together milk, butter, pumpkin, and vanilla. Make a well in the center of the dry ingredients and add wet ingredients. Stir just to combine. Pour batter into muffin cups. Sprinkle on topping. Bake for 25 minutes. When cooled, sift powdered sugar over the tops of the muffins.

Yield: Makes 12 muffins.