Pumpkin Harvest Muffins

Let me start off by telling you I will try anything pumpkin flavored any time of year.  I am that weirdo that goes into the coffee shop in July asking if I can get a pumpkin latte and hoarding cans of pumpkin puree when they finally start stocking them in the fall so I can have pumpkin pie in march.  I am also a mother too though, which means I have two little mouths to feed and it better taste good or it is not going to get eaten. So I have been working on a recipe for muffins for a while trying to get it just right. 

TOPPING
1/4 C. Butter (softened)
1 tsp. pumpkin spice
1/4 tsp. ground ginger
1/2 c. brown sugar

Mix all of this together just until it resembles a crumble. and set aside, this will go on top of the muffins just before putting in the oven.( You could also opt not to do this part, and just sprinkle a little powdered sugar on top of the muffins, after they have cooled, which is pretty tasty too)


MUFFIN
1/4 c. butter (softened)
3/4 c honey
1 egg
1 c. Pumpkin puree

mix all of this together first and then assemble your dry ingredients

1 1/2 c. flour (all purpose)
1 1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg

You will get the best result if you sift these ingredients into a bowl and mix before adding to your wet ingredients. If you like you can also add 1 cup of walnuts if you like nuts in your bread or muffins. We opt not to since I am sending these to school where there are children with nut allergies.  Spoon the crumble on top of the muffins before putting them in a 350 degree oven for 20-30 minutes if you are making regular size muffins. Or until the edges start to brown just a tad.  We make them in the snack size since they fit perfectly in our little snack Tupperware for school lunches. They don't last long here either.