Streusel-topped pumpkin spice muffins

A neighbor of a friend gave me this recipe when I was telling her about some delicious pumpkin spice muffins I had on a quilting retreat once. Her face immediately lit up with glee as she passed this recipe on to me and informed me that “if you want to make the best pumpkin muffins on earth…” I made them and I agreed—they were sublime—but there is nothing more fun than taking sublime and making it even better. I added my favorite quick and easy streusel topping, and the result was every bit as good (if not better) than something you’d pay an arm and a leg for at your favorite corner coffee shop. Go ahead, impress someone with your culinary skills today. Just make sure you hide the cake mix box in the very bottom of your trash can. I know, the ingredients just seem too easy for this recipe, but I promise it works. Besides, as busy as you are, easy is never a bad thing.

muffins
• 1 box spice cake mix
• One 15-ounce can solid-pack pumpkin
• ½ cup water
  topping
  • 1 cup all-purpose flour
  • 1 cup brown sugar
  • ½ cup (1 stick) margarine, softened
    
    
    muffins
    • Preheat the oven to 350 F. Grease a 12-cup muffin pan.
    • In a large bowl, combine all the ingredients and mix until well blended. Scoop into the muffin pan.
    topping
    • Make the topping: In a large bowl, stir together the flour and brown sugar, breaking up any lumps. Cut in the margarine.
    • Spoon or sprinkle on top of the muffins, and pat down slightly.
    • Bake for 20 to 24 minutes, or until a toothpick inserted in the center comes out clean.
    • 12 muffins