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Pumpkin Ale Muffins with Graham Cracker Streusel Topping

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Ingredients
  

For The Muffins

  • 2 cups flour
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • 1/2 tsp ground allspice
  • ¼ tsp ground ginger
  • ¾ cup pumpkin puree
  • 2/3 cup pumpkin ale
  • 2 egg
  • 1 tsp vanilla extract
  • ¼ cup melted butter
  • ¼ cup canola oil

For the Topping:

  • 5 standard sized graham cracker sheets
  • 2 tbs all purpose flour
  • 1 tbs brown sugar
  • pinch salt
  • 3 tbs melted butter

Instructions
 

  • Preheat oven to 350.
  • In a large bowl sort together the flour, brown sugar, white sugar, baking soda, baking powder, salt cinnamon, nutmeg, allspice, and ginger.
  • In a small bowl stir together the pumpkin puree, pumpkin ale, eggs, vanilla extract, melted butter and canola oil.
  • Add the wet ingredients to the dry ingredients and stir until just combined.
  • Spray 12 muffin tins with cooking spray.
  • Scoop the batter into the well of a muffin tin to about 2/3 full.
  • In a food processor, add the graham crackers and process until reduced to just crumbs.
  • Add the flour, brown sugar and salt, pulse to combine.
  • Add the melted butter and process until well combines.
  • Scoop about 1-2 tbs graham cracker mixture on top of the muffin batter.
  • Bake at 350 for 18-22 minutes or until top spring back when lightly touched.

Notes

Optional add in's (stir in the batter just before pouring into the muffin tins):
2/3 cup raisins,
2/3 cup chocolate chips,
2/3 cup dried cranberries or cherries,
1/2 cup chopped pecans