Streusel Topped Pumpkin Chocolate Chip Muffins

Brianna's recipe from a blog can be found if you click HERE  There's a whole tutorial on the link, but here's a glance at the recipe:

Streusel-Topped Pumpkin Chocolate Chip MuffinsRecipe by Our Best Bites

Ingredients:

1 Duncan Hines spice cake mix
1 15-oz. can pumpkin
1 cup sour cream
1/4 cup vegetable oil
3 eggs
1 teaspoon vanilla
1 12-ounce package chocolate chips

Streusel Topping

1/2 cup sugar
1/4 cup all-purpose flour
1 teaspoon pumpkin pie spice
3 tablespoons butter

Instructions:

Ignore the directions on the box. Preheat oven to 350. Line 2 12-cup muffin tins with cupcake liners and set aside.

In a large bowl or the bowl of a stand mixer, combine the cake mix, pumpkin, sour cream oil, eggs, and vanilla. Mix on low for 30 seconds or until all the ingredients have been moistened, then beat on medium speed for 2-3 minutes or until the batter is smooth. Mix in the chocolate chips.

Divide the batter evenly in the cupcake liners. Whisk together the flour, sugar, and pumpkin pie spice, then cut in the butter with two knives until the mixture resembles coarse crumbs. Sprinkle the topping over the batter. Bake the muffins for 20-30 minutes or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out completely clean. Cool on a wire rack before serving. Makes 24 muffins.

Pumpkin Spice Baked Donut Holes

If you click HERE you'll get to the blog where Sally got her recipe. There's way more details in the link, but if you want a quick glance, here's some info:

Dry Ingredients

1. 1 3/4 cups of all purpose flour
2. 2 tsp of baking powder
3. 1/2 tsp of salt
4. 3/4 tsp of cinnamon
5. 1/2 tsp of nutmeg
6. 1/2 tsp of pumpkin spice
7. 1/2 cup of vegetable oil
8. 1/2 cup of packed brown sugar
9. 1 egg
10. 1/2 tsp of vanilla extract
11. 1/2 a can of pumpkin puree (about 6 oz.)
12. 1/2 cup milk

Donut coating

1. 1/2 cup sugar
2. 2 tbsp cinnamon
3. 1/2 a stick of unsalted butter

Instructions

1. Preheat the oven at 350 degrees.
2. With a whisk, mix together the flour, baking powder, salt, cinnamon, nutmeg, and pumpkin spice.
3. In a separate bowl mix the pumpkin, vegetable oil, brown sugar, egg, milk, and vanilla extract.
4. Combine all ingredients and mix together to create your dough.
5. In a WELL GREASED mini muffin pan spoon in the batter evenly. (You will probably have some left over to save for the next batch).
6. Bake for 10-12 minutes or until you can stick with a toothpick and pull out clean.
7. Allow muffins to cool for about 2 minutes. If you would like to have the donuts look more like holes than muffins you can remold them as long as they are still warm (don't burn yourself!).
8. For the coating: In one bowl melt the butter. In a separate bowl mix the cinnamon and sugar. Dip the donut holes in the butter and then roll around in the cinnamon sugar mixture. If you are sticking with more muffin like donuts you can dip just the top of the donut in the butter and coat only the top with cinnamon sugar. Don't over do the sugar as it will take away from the delicious pumpkin taste!