Pumpkin Streusel Muffins from Penzy's Spices online recipes

• 1/2 Cup butter, softened (1 stick)
•  1 Cup packed brown sugar
• 1 egg
• 1 Cup canned plain pumpkin 
• 1/4 Cup evaporated milk
• 1 tsp. baking soda
• 1/2 tsp. SALT (Kathy likes KOSHER-STYLE FLAKE SALT)
• 11/4 tsp. CINNAMON (Kathy likes CHINA CINNAMON)
• 1/4 tsp. POWDERED GINGER
• 1/8 tsp. GROUND CLOVES
• 12/3 Cups flour

Preheat oven to 375°. Cream together the butter  and brown sugar. Add the egg and blend. Mix  together the pumpkin and evaporated milk and  then mix into the butter/sugar mixture. Add the  baking soda and SPICES and gently mix. Lastly,  add the flour and stir; don't over stir, it makes  the muffins tough. Pour the batter into 8 greased  large muffin tin cups or 12 regular. In a small bowl,  blend the streusel ingredients together with a fork  until the topping is about the size of small peas.  Sprinkle the topping over the muffins and then  bake at 375° for approximately 22-25 minutes  for an 8-muffin batch, 18-22 for a smaller 12-muffin batch. Prep. time: 10 minutes Baking time: 18-25 minutes Serves: 8-12 Nutritional Information: Servings 12; Serving Size 1 muffin (92g); Calories 280;  Calories from fat 100; Total fat 11g; Cholesterol 45mg;  Sodium 260mg; Carbohydrate 43g; Dietary Fiber 2g;  Sugars 25g; Protein 4g.