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Pumpkin Pie Muffins

I have yet to find a shop here that sells pumpkin in a tin or jar, but actually on reflection I prefer using fresh pumpkin as there is nothing added and it only took 4 minutes in the microwave then a quick blitz and it was dome. Win win!Ingredients
425g pumpkin puree
220g plain flour
1 teaspoon bicarbonate of soda
100g caster sugar
100g light brown sugar
1/2 teaspoon salt
3 teaspoons ground cinnamon
2 teaspoons ground all spice
1 teaspoon ground nutmeg
1/2 cup vegetable oil
60ml milkCrumble topping
100g plain flour
50g caster sugar
50g light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground all spice
1 teaspoon ground nutmeg
90g butter, meltedMethod
Preheat the oven to 220°C and line your muffin tins wh paper cases.
Sift together the flour, bicarbonate of soda, salt nutmeg, all spice, cinnamon and sugars.
Into another bowl add the eggs, vegetable oil, milk and whisk together. Add the pumpkin puree and mix again.
Pour the wet mix into the dry and fold in until just combined.
Pour into the paper cases filling up 3/4 way to the top. Set aside.To make the crumble topping add the flour and sugars into a bowl, then add the spices. Whisk together then add the melted butter.
Mix to form clumps of dough then add to the top of the paper cases.
Bake for 7 minutes at 220°C then reduce to 180°C for 17 to 20 minutes, oven depending.
Once cooked they will be crispy on top and a skewer will come out clean.
Cool then sprinkle with icing sugar.

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