pumpkin spice muffins with crumble

muffins;
Granulated Sugar, .5 cup
Light Brown Granulated Sugar, 24 tsp
Butter, unsalted, 6 tbsp
Cinnamon, ground, 2 tsp
Vanilla Extract, 2 tsp
Ginger, ground, 1.5 tsp
Cloves, ground, .5 tsp
Baking Powder, 1 tsp
Baking Soda, 1 tsp
Salt, .75 tsp
Egg, fresh, 2 large
egg white, fresh, 2 large
100% Pure Pumpkin Puree, 1.25 cup
*Flour,100% Whole Wheat, 2.5 cup
Milk, 2%, .5 cup

crumble on top;
Cinnamon, ground, .5 tsp
*Flour,100% Whole Wheat, .25 cup
Butter, unsalted, .25 stick

You can add more or less topping as needed

Heat oven to 350°F. You'll need 20 muffin cups lined with paper liners. Beat sugars, butter, spices, vanilla, baking powder, baking soda, and salt in a large bowl with mixer on medium speed 2 minutes until blended.
Beat in eggs and whites. Beat in pumpkin purée on low speed until just combined. Alternately beat in flour, then milk, until just blended.
put crumble on top and bake 30 minutes.

Serving Size: 1 muffin

Number of Servings: 24

Recipe submitted by SparkPeople user KELLYZ86.