Pumpkin Streusel Muffins

We have been loving our fall weather here in middle Tennessee, the crisp mornings are so nice after such a hot summer. I love sitting out on our porch with the telescope and looking at the bright stars snuggled up in a sweatshirt with a mug of something hot that tastes like fall. 

This recipe is AMAZING, soft and pumpkin spicey (that is a word right?) and covered with delicious crumbles. These are perfect for your fall get together's or to go with a cup of coffee first thing in the morning. 

Batter:

3 1/2 Cups Organic Unbleached Flour

2 Teaspoons Baking Soda

1 Teaspoon Celtic Sea Salt

3 Cups Organic Raw Sugar

1 Teaspoon Organic Cinnamon

1 Teaspoon Organic Nutmeg 

1/2 Teaspoon Organic Allspice 

2 Cups Organic Mashed Pumpkin 

2/3 Cups Spring Water

4 Organic Free Range Eggs

1 Cup Coconut Oil 

1 Teaspoon Organic Vanilla

In large mixing bowl combine your dry ingredients. Mix well. In an electric mixer mix wet ingredients. Slowly add dry ingredients to wet until completely combined. 

Topping:

3/4 cup all-purpose flour
1/4 cup organic raw sugar
1/4 cup packed brown sugar
1 teaspoon pumpkin pie spice
6 Tablespoons unsalted butter, melted

In a bowl mix ingredients, pour in butter and stir. 

To Finish:

Cut baking paper to fit muffin tin. Pour your batter into muffin tin, sprinkle crumbles over the top. Bake your bread at 350 F. for 15 minutes or until a toothpick when inserted comes out clean. 

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