Pumpkin Streusel Muffins

½ Cup butter, softened (1 stick) 1 Cup packed brown sugar 1 egg 1 Cup canned plain pumpkin ¼ Cup evaporated milk 1 teaspoon. baking soda ½ teaspoon. Salt 1¼ teaspoon. Cinnamon ¼ teaspoon. Powdered Ginger ⅛ teaspoon. Ground Cloves 1⅔ Cups flour ½ - ¾ cup chocolate chips Streusel Topping: 2 TB. flour 2½ TB. white sugar 1 teaspoon. Cinnamon 1 TB. butter

Preheat oven to 375°. Cream together the butter and brown sugar. Add the egg and blend. Mix together the pumpkin and evaporated milk and then mix into the butter/sugar mixture. Add the baking soda and spices and gently mix. Lastly, add the flour and stir; don't over stir, it makes the muffins tough. Stir in the chocolate chips. Pour the batter into 8 greased large muffin tin cups or 12 regular. In a small bowl, blend the streusel ingredients together with a fork until the topping is about the size of small peas. Sprinkle the topping over the muffins and then bake at 375° for approximately 22-25 minutes for an 8-muffin batch, 18-22 for a smaller 12-muffin batch. Prep. time: 10 minutes Baking time: 18-25 minutes Serves: 8-12