Pumpkin Streusel Muffins

So the pumpkin season continues!!  My family is looking forward to Christmas because the pumpkin will go away, but until then the torture continues.  Just looking at the picture you know these are going to be good!  These were moist, rich in flavor and just melt in your mouth delicious.  I love the taste of chocolate and pumpkin so I added some mini chocolate chips to the crumble topping.  You are more then a welcome to add it to the batter, but I just wanted a hint so I thought the topping would be perfect.  You better hurry and try these before pumpkin season is over and peppermint time begins.

Pumpkin Streusel Muffins
www.bakingbites.com

1/2 cup butter, melted and slightly cooled
3/4 cup canned solid-pack pumpkin
1/2 cup yogurt or sour cream
2 large eggs
1 tsp vanilla

2 cups all purpose flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp allspice
1/4 tsp cloves
pinch freshly grated nutmeg
1/2 tsp salt
1/2 cup brown sugar
1/2 cup white sugar

Streusel Topping (my recipe)
4 tbsp melted butter

1/4 cup brown sugar

1/4 cup flour

handful of mini chocolate chips (optional)

Mix together and add 1 tbsp to the top of each muffin before baking.

Preheat oven to 400° F. Line twelve muffin cups with paper liners or lightly grease the tin.

Make the muffins:
In a large bowl, combine melted butter, pumpkin, yogurt/sour cream, eggs, and vanilla and whisk until smooth. In another large bowl, sift together the flour, baking powder, spices and salt, then stir in the sugar. Add pumpkin mixture to flour mixture and sir until just combined. Divide batter evenly between the prepared muffin cups and top with streusel.
Bake for 14-16 minutes at 400F, until a tester inserted into the center of the muffins comes out clean.
Cool muffins in the pan for about 5 minutes to allow the topping to set up, then turn out onto a wire rack to cool completely.
Makes 12 muffins.