The original recipe calls for 1/2 cup oil, but I substitute 1/2 cup unsweetened applesauce.
Ingredients:2½ c. flour
2 c. sugar
1 Tbsp. pumpkin pie spice
1 tsp. baking soda
½ tsp. salt
2 eggs, slightly beaten
1 can pumpkin
1/2 cup unsweetened applesauce
Combine 2 Tbsp. flour, ¼ c. sugar and ½ tsp. cinnamon. Cut in 3 Tbsp. butter until mixture is combined.
In a large bowl combine first 5 ingredients; set aside. In medium bowl, combine eggs, pumpkin and oil. Add liquid ingredients to dry ingredients; stir just until moistened. Spoon batter into greased or paper-lined muffin cups, filling ¾ full. Sprinkle streusel topping over batter. Bake at 350 degrees for 35-40 minutes or until a toothpick comes out clean.
***Melissa’s note: When I’m using the cupcake liners, I go ahead and fill the muffin cups as full as I can, using the all the batter for just 12 muffins. It will make 12 jumbo size muffins. If I don’t have the cupcake liners, I only fill ¾ of the way full because the tops will pull off when trying to get them out of the pan if they get too big.