Pumpkin Spice Muffins

Directions

1. Preheat the oven to 350°F and, if desired, line a muffin tin. (You can also grease with cooking spray. I use a silicone muffin tin so they pop out easily!)

2. Add the pumpkin, eggs, sugar, maple syrup, oil, and vanilla to a blender and pulse until smooth.
3. Pour the mixture into a large bowl and stir in the cinnamon, ginger, nutmeg, cloves, turmeric, baking powder, baking soda, salt, and flour.
4. Make the crumble. In a mixing bowl, combine the sugar, flour, vanilla, salt, nutmeg, ginger, cinnamon, and cloves. Add oil a tablespoon at a time, until the mixture is the consistency of wet sand.
5. Portion the batter into a muffin tin, filling the sections about ½” from the top (this gives it more of a muffin top). If you want smaller muffins, fill it about 3/4 of the way. Add about a tablespoon of crumble on top of each well.
6. Bake for 30 minutes, or until a toothpick inserted comes out clean.