Pumpkin Muffins

I made these the other day for breakfast and I think they are pretty good. I really like the streusel topping. You could easily make these a dessert by adding cream cheese frosting or whipped cream.

1 1/4 cups all purpose flour
1/2 cup white sugar
2 tsp. baking powder
1 1/2 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt
4 Tbsp. cold butter cut into pieces
1 1/4 cups pumpkin
1/4 cup apple butter
1/2 cup evaporated milk
1 large egg
1 1/2 tsp vanilla

Preheat oven to 400. Grease 12 muffin cup pan. Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg and salt into medium bowl. Cut butter in with pastry blender.
In another bowl, combine pumpkin, apple butter, evap. milk, egg and vanilla. Combine this with flour mixture. Fold gently-don't beat this to death!
Fill muffin cups 1/2 to 2/3 full. Make sure they are all pretty evenly filled so they cook at the same rate. Sprinkle with topping below.

1 Tbsp white sugar
1 Tbsp brown sugar
1 tsp cinnamon
1/4 tsp nutmeg

Bake about 20 minutes then check with cake tester. If not done, check in 5 minute intervals until tester comes out clean. Let cool. Enjoy