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Olive Oil Pumpkin Muffins with Cinnamon Crunch Topping

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Ingredients

1 1/3 cups flour
1/4 cup ground flax seeds, or flax meal (optional)
1/4 cup millet (optional)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon, ground
1/2 teaspoon ginger,ground
1/4 teaspoon cloves, ground
several grinds of black pepper
1 cup pumpkin puree
1/2 cup extra virgin olive oil
3/4 cup brown sugar
2 eggs
Cinnamon Crunch Topping
4 ounces butter, room temperature
1/2 cup granulated sugar
1/2 cup flour
1/2 teaspoon cinnamon, ground

Instructions

For the muffins:
Heat the oven to 375F.
Line a muffin tin (12) with cupcake liners.
In a large bowl combine the flour, flax meal, millet, baking soda salt, cinnamon, ginger, cloves, and black pepper.  Make a well in the middle and set aside.
In a medium bowl combine the pumpkin puree, olive oil, brown sugar, and eggs and whisk until smooth.
Pour the wet ingredients into the dry ingredients and thoroughly mix.
For the Cinnamon Crunch Topping:
In a small bowl combine the butter, sugar, flour, and cinnamon and mix until it resembles coarse crumbs.
To Assemble:
Scoop the batter into the lined muffin tin.
Top each muffin with a generous spoonful of the cinnamon topping.
To Bake:
Place in a preheated oven and bake for 25 minutes or until a toothpick inserted in the middle comes out dry.

Notes

Cool 10-15 before eating.

Nutrition

Find it online: https://dorothyeats.com/olive-oil-pumpkin-muffins-with-cinnamon-crunch-topping/