Maple Pumpkin Muffins

I made these muffins this morning for breakfast and they were a hit. My kids loved them and I thought they were pretty tasty as well. They will be added to my pile of recipes we love.

Maple Pumpkin Muffins
1 (15 oz) can pumpkin puree
1 cup maple syrup
1/2 cup sour cream
1 cup butter, melted
3 eggs
1 T. Maple extract
1 tsp vanilla
4 cups flour(I used half whole wheat half all purpose)
3/4 cup brown sugar
4 tsp baking powder
1 tsp salt
1 tsp baking soda
1 tsp cinnamon

In a large bowl mix the pumpkin, maple, syrup, sour cream, butter, and eggs until well combined. Add the extracts. Add the flour, sugar, baking soda, powder, salt, and cinnamon and mix just until combined. Fill your greased or lined muffin tins 2/3 the way full with batter then sprinkle each with crumb topping(recipe below) and bake at 350 for 20 minutes or until toothpick inserted in middle comes out clean.

Crumb topping:
6 T. flour
6 T. sugar
4 T. nuts, chopped(i used pecans)
1 tsp cinnamon
4 T. butter

Mix all these together with two knives or a pastry blender until crumbly.