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½ cup125 mLRobin Hood® Original All Purpose Flour
¼ cup50 mLSUGAR IN THE RAW® Natural Turbinado Sugar
¼ cup50 mLRobin Hood Oats
¼ cup50 mLtoasted sliced almonds
½ tsp2 mLcinnamon
¼ cup50 mLbutter, softened
1 ¾ cups425 mLRobin Hood® Original All Purpose Flour
2 tsp10 mLbaking powder
½ tsp2 mLeach; cinnamon, nutmeg, ginger, salt
½ cup125 mLbrown sugar
½ cup125 mLCrisco® Vegetable or Canola Oil
½ cup125 mLCarnation® Regular, 2% or Fat Free Evaporated Milk
1 tsp5 mLvanilla extract
1 cup250 mLpure pumpkin purée
1 : Preheat oven to 375°F (190°C). Grease 12 muffin cups or line with paper liners.
2 : Topping: Mix dry ingredients together in a medium bowl. Blend in softened butter until mixture resembles coarse crumbs.
3 : Muffins: Stir together flour, baking powder, cinnamon, nutmeg, ginger and salt in a separate medium bowl.
4 : Whisk eggs, brown sugar blend, oil, evaporated milk and vanilla in a large bowl, Add pumpkin purée and blend. Add dry ingredients and stir until well combined.
5 : Spoon batter into prepared muffin cups and sprinkle with topping. Bake 20 to 25 minutes, or until a toothpick inserted in centre comes out clean. Transfer to a wire rack and cool.
For a sweeter topping, mix 3 tbsp (45 mL) brown sugar with 1 tsp (5 mL) cinnamon and sprinkle evenly over muffins before baking.
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