Pumpkin Streusel Muffins

1/2 Cup butter, softened (1 stick) 1 Cup packed brown sugar 1 egg 1 Cup canned plain pumpkin 1/4 Cup evaporated milk 1 tsp. baking soda 1/2 tsp. Salt 11/4 tsp. Cinnamon 1/4 tsp. Powdered Ginger 1/8 tsp. Ground Cloves 1 2/3 Cups flour 1/2 - 3/4 cup chocolate chips Streusel Topping: 2 TB. flour 2 1/2 TB. white sugar 1 tsp. 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