Ingredients:

1/3 cup flour

firmly packed light brown sugar

1 tsp cinnamon

salt

4 1/2 tbsp cold unsalted butter

2 tsp baking powder

1/2 tsp baking soda

t tsp ground ginger

1/2 tsp ground nutmeg

1 stick- 4 oz unsalted butter

2 large eggs, room temp

1/2 cup pumpkin puree

1/2 cup sour cream

1/4 cup cinnamon chips, coated lightly in flour

1/2 cup confectioner's sugar

1-2 tsps whole milk

1 tsp pure vanilla extract

Directions:

1. Fill a 12 cup muffin pan with liners, or spray with baking spray.

2. Preheat oven to 350 degrees with a rack in the middle of the oven.

3. For streusel, in a medium bowl, mix the flour, sugar, cinnamon and salt.

4. Cut in the butter pieces into the dry mix with your fingers or a pastry cutter, until the mixture looks like coarse crumbs. Set aside.

5. For batter, sift together the flour, baking powder, baking soda, ginger, nutmeg and salt.

6. In the bowl of a stand mixer fitted with a paddle, beat the butter and brown sugar on med speed until well combined.

7. Beat in the eggs one at a time, and scrape down the sides of the bowl as needed with a rubber spatula.

8. Add the pumpkin and sour cream and blend.

9. Add the flour mixture and blend on low until combined.

10. Fold in the cinnamon chips with a spatula until distributed throughout batter.

11. Scoop batter into pan, filling a little over 1/2 way.

12. Then generously sprinkle streusel on top.

13. Bake for about 20 minutes or until toothpick cups out clean.

14. For glaze stir ingredients in a small bowl with a fork until smooth, drizzle over cooled muffins.

Bon Appetit!