Pumpkin Streusel Muffins

It has been lovely and cool the past few days which has put us in the mood for PUMPKIN! King of the Gourds! These are moist, super pumpkiny, and easy to add personalize (try other mix-ins!).

Wet:
1 1/4 c brown sugar
1/4 c maple syrup
1/2 c vegetable oil
4 eggs
1 can (15 oz) pumpkin puree
1/2 c water

Dry:
3 c all-purpose flour
1 1/2 t baking powder
1 t baking soda
1/2 t ground cloves
1 t ground cinnamon
1/2 t salt
1/2 t ground nutmeg

1 c chocolate chips, semisweet

Streusel Topping
1/2 c butter, melted
1 c flour
3/4 c sugar
1/2 t ground cinnamon
1/2 t salt

Preheat oven to 400*.

Mix together wet ingredients (including sugar). In a separate bowl, mix together dry ingredients. Gently fold dry ingredients into wet ingredients until just blended, then fold in chocolate chips.

Divide into greased and floured cupcake tins (or use cupcake liners). In separate bowl (or in the dry ingredient bowl that is now empty), mix together streusel topping until it resembles coarse crumbs, Top muffins with a generous tablespoon or so of streusel, gently pressing down.

Bake as follows**:
Large muffins - 20 minutes
Regular muffins - 18 minutes
Mini muffins - 14 minutes

(**Or until toothpick inserted in center comes out clean.)