Pumpkin Snickerdoodle Muffins

This recipe for pumpkin snickerdoodle muffins came in an email from mels kitchen cafe and when I saw 'snickerdoodle' I knew I was going to make them immediately! I followed the recipe exactly, the only change I'll make next time is to add additional cinnamon - in my opinion they just needed a bit more spice. Otherwise these are really good. The streusel on top was crunchier the first day I baked them, then became softer the next day which doesn't really make them any less delicious, it's just a texture thing that changes. 

I made these Wednesday and they are still really moist this morning, I just stored them on the counter in a covered container. It made 16 just like the recipe says. 

For the muffins:

• 15-ounce can canned pumpkin 
• 1 cup granulated sugar
• 1/2 cup vegetable oil (or melted butter, I used oil)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour (or you can use whole wheat)
• 1 tablespoon pumpkin pie spice 
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Snickerdoodle Streusel:

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup butter, cubed

• Preheat oven to 350'. Line muffin tins with paper liners (this recipe makes about 16 muffins). 
• For the muffins, in a large bowl, whisk together the pumpkin, granulated sugar, oil, eggs and vanilla until well-mixed.
• Add the flour, pumpkin pie spice, baking soda, baking powder, and salt. Mix until just combined and no dry streaks remain.
• For the streusel, in a medium bowl, stir together the flour, sugar, cinnamon and salt. Add the butter cubes and cut in with a pastry blender, two knives, or a fork, until the mixture is evenly combined and crumbly. 
• Scoop the muffin batter into the prepared liner, filling the muffin cups about 2/3 full.
• Divide streusel evenly over the muffin batter (about 1 tablespoon streusel per muffin, give or take). Bake the muffins for 18-25 minutes until the tops spring back lightly to the touch. Remove from the muffin tin and let cool completely on a cooling rack.
  
  

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