Peter, Peter Pumpkin Eater....

I'm a BIG fan of pumpkin. It's so versatile and can be used in both sweet and savory recipes. This (sweet) recipe is one of the best I've ever made...the muffins are moist, dense and full of flavor. The crumb-cake topping is actually from another recipe but goes so well with these that I add it to the top of the muffins right before baking! The smell coming from my kitchen is one of fall, warmth and comfort! Enjoy!

Pumpkin Crumb-Cake Muffins

• 1 3/4 cups all-purpose flour
• 1 1/4 cups sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground or freshly grated nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1 cup pureed pumpkin (Fresh or from a can; do not use pumpkin pie mix)
• 1/2 cup soy milk
• 1/2 cup vegetable oil
• 2 tablespoons molasses

For topping:

• 1/4 cup flour
• 1/4 cup brown sugar
• 1/2 t ground cinnamon
• 1/4 t ground allspice
• Pinch of salt
• 3 T canola or olive oil

Preheat oven to 400°F. Lightly grease a twelve-muffin tin.

Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses. Pour the wet ingredients into the dry and mix.

Prepare the topping by mixing all the dry topping ingredients together in a small bowl. Drizzle the oil while mixing with your fingertips until crumbs form. Set aside.

Fill the muffin cups two-thirds full. Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.