Pumpkin Streusel Muffins

• 45g all-purpose flour, unbleached
• 45g sugar
• ¼ tsp cinnamon
• 30g unsalted butter, cold

• 185g canned pumpkin
• 115g milk
• 45g vegetable oil
• 2 large eggs
• 185g sugar
• 100g all-purpose flour, unbleached
• 100g whole wheat flour
• 1 tsp cinnamon
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp ground cloves
• ¼ tsp ground allspice

• For topping, combine flour, sugar, and cinnamon in a small bowl.
• Cut in butter with your fingers to make crumbs. Set aside.
• Combine liquid batter ingredients. Set aside.
• Combine dry batter ingredients.
• Add wet ingredients and mix only to blend, on low speed, or by hand.
• Portion with a #20 scoop into 12 paper-lined muffin pans.
• Sprinkle each muffin with 1T streusel. Use all the streusel.
• Bake at 375º 18 minutes or until firm and done.

Makes 12 muffins

• This is a quick recipe to make as you only have to combine the wet ingredients with the dry ingredients. No need to even get out the mixer.