Pumpkin Muffins with Crumble Topping

Nick and I are going to France for 2 weeks on the 26th to celebrate our 1 year wedding anniversary. We're so excited and SO ready for a vacation. I will take lots of pictures and hopefully I'll also get some new food inspiration while we are over there. But back to the post-pumpkin muffins. I had to use up some canned pumpkin before we leave, so when I saw this recipe in my mom's Taste of Home magazine, I knew I had a winner. And I was right! These are delicious and are guaranteed to make your house smell amazing. It's like fall in a cute little cupcake liner!

Pumpkin Muffins with Crumble Topping
*From Taste of Home magazine

1 3/4 cups flour
1 cup sugar
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 eggs
1 cup canned pumpkin
1/2 cup canola oil
3 teaspoons vanilla extract

Topping:
1/4 cup flour
1/4 cup sugar
1/4 cup packed brown sugar
1/4 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
1/4 cup shortening

In a large bowl, combine the flour, sugar, baking powder, pumpkin pie spice, and salt.

In another bowl, combine the eggs, pumpkin, oil, and vanilla.

Stir wet ingredients into dry ingredients until just moistened.

Coat muffin cups with cooking spray or use paper liners; fill 3/4 full with batter.

For the topping, combine the flour, sugar, brown sugar, pie spice, and cinnamon. Cut in shortening until crumbly.

Sprinkle over batter.

Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean. Enjoy!