So Delicious You'd Better Make a Double Batch!!!

2 c pumpkin puree (1 sm/med pie pumpkin)
1 ¾ c flour
½ c organic cane sugar
¾ c brown sugar
¾ c melted butter
¼ c water
2 eggs
1 tsp vanilla extract
1 tsp salt
1 tsp baking soda
¼ tsp baking powder

Spices:
2 tsp pumpkin pie spice
1 tsp ground cinnamon
-or-
2 tsp cinnamon
1 tsp allspice
1/2 tsp nutmeg

____________________

Optional Crumble Topping:
1 c brown sugar
1/2 c flour
1/2 c rolled oats
1/4 c butter, diced

In small bowl, blend brown sugar, flour and oats until mostly mixed. Blend in butter in parts, being careful to keep butter from clumping together.
____________________

Preheat the oven to 400. Remove stem and cut pie pumpkin in half lengthwise. Remove seeds and pulp, then place face down in baking dish with 1/4" apple juice or water. Bake 35-40 minutes, until fork passes easily into flesh. Remove and let cool until able to be handled. Reduce oven to 350. Carefully scoop flesh from skins. Measure out 2 cups (packed) to a large bowl. Mash and press pumpkin until smooth and consistent.

Grease 14 muffin cups or line with paper liners sprayed with cooking spray. Add butter, brown sugar, water, eggs, and vanilla extract to pumpkin puree. Mix flour, white sugar, spices, salt, baking soda, and baking powder together in a separate bowl. Pour dry mix into pumpkin mixture and fold in until fully incorporated. Fill each muffin bay 3/4 full with final mix. If desired, sprinkle crumble mix over tops now. Bake at 350 until muffins are slightly browned on top and spring back easily when pressed (25-30 min).