1
: Preheat oven to 375°F (190°C). Grease 12 muffin cups or line with paper liners.
2
: Topping: Mix dry ingredients together in a medium bowl. Blend in softened butter until mixture resembles coarse crumbs.
3
: Muffins: Stir together flour, baking powder, cinnamon, nutmeg, ginger and salt in a separate medium bowl.
4
: Whisk eggs, brown sugar blend, oil, evaporated milk and vanilla in a large bowl, Add pumpkin purée and blend. Add dry ingredients and stir until well combined.
5
: Spoon batter into prepared muffin cups and sprinkle with topping. Bake 20 to 25 minutes, or until a toothpick inserted in centre comes out clean. Transfer to a wire rack and cool.