Directions

1. Preheat oven to 350°. Grease 12-cup muffin pan or line with paper cupcake liners; set aside.
2. For Crumb Topping, combine all ingredients in medium bowl with pastry blender until blended and crumbly. Press crumbs together with hands to form larger crumbs; set aside.
3. For Crumb Cakes, beat Brummel & Brown® Spread, sugar and salt in large bowl with electric mixer on medium-high speed until light and fluffy, about 5 minutes. Gradually beat in eggs, one at a time, beating well after each addition. Beat in vanilla, scraping down sides as needed. On low speed, gradually beat in flour, then milk just until blended. Gently fold in cinnamon with spatula, just until marbled. Evenly spoon batter into prepared pan. Evenly sprinkle crumb topping over cakes, lightly pressing into batter.
4. Bake 30 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pan and serve warm or cool completely.