First, I just want to say that I have not abandoned my little recipe blog. I started working on my Master's degree this past September and it has consumed me! I haven't been cooking much and what I have cooked has not been "blog worthy."
However....I am on break until January and I am so excited to get back in the kitchen! I started yesterday by making these muffins. They involve a few extra steps compared to the run-of-the-mill muffin--but let me tell you...this is not your run-of-the-mill muffin! The extra time is SO worth it!
To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.