White Chocolate Chip Pumpkin Crumble Muffins

Preheat oven to 350℉ and spray either a muffin tin or loaf pan. The creator used a 12-count muffin tin and a loaf pan. 

**For the Cinnamon Crumble:**

Combine all the crumble ingredients (1/2 cup all-purpose flour, 1/3 cup light brown sugar, 1/4 tsp ground cinnamon, 4 tbsps butter) in a small bowl. Using your fingers, mix together until it resembles coarse wet sand. Set aside.

**For the Pumpkin Muffins:**

1. In a small bowl, toss the white chocolate chips in a couple tablespoons of flour until covered. Set aside.
2. In a large bowl, add eggs, sugar, melted butter, and pure pumpkin. Beat until combined.
3. In a separate bowl, combine 2 cups all-purpose flour, baking powder, baking soda, 1 tsp cinnamon, pumpkin pie spice, and salt.
4. Add half of the dry ingredients into the wet ingredients and beat together. Add the other half and mix until just combined.
5. Fold in the white chocolate chips.
6. Pour the batter into the prepared baking dish(es) and sprinkle the cinnamon streusel over top.
7. Cook for 30-38 minutes or until an inserted toothpick comes out clean. 
8. Let the muffins cool completely on a cooling rack. Optional: add a glaze after muffins have cooled.