Instructions

1. Preheat oven to 350F F. Grease cupcake pan with baking spray and set aside.
2. To make the topping in a medium bowl or in the bowl of a food processor, whisk to combine flour, sugar, cinnamon, nutmeg and salt. Add butter and process or cut in with a pastry cutter until mixture resembles coarse sand. Remove the mixture from the food processor and place in the fridge until ready to use.
3. In a food processor (you don’t have to clean it after making the topping) whisk 2 cups all-purpose flour, 6 Tablespoons granulated sugar, pinch of salt, pinch of nutmeg, and ¼ teaspoon cinnamon. Add ½ cup + 2 Tablespoons unsalted butter-cold and cut in small cubes, and pulse. Add a teaspoon of cold water at the time to form a dough that holds together. Be careful not to over-work dough or add too much water.
4. Divide the mixture in 12 equal portions. Roll each portion into a ball. Place each ball in a prepared muffin cup. Press dough evenly against the bottoms and up the sides of cups. Use tart tamper dusted with flour if you have it. Place the pan in the fridge.
5. In a large, heat-proof bowl, combine boiling water, molasses, and baking soda. Stir well, then add egg beaten with the fork and stir well to combine. Cool for 5-l 10 minutes.
6. Spoon about 1 ½ Tablespoons filing in each crust, then add 3-4 teaspoons topping. The cups should be maximum ¾ full because the filling will rise and it might overflow the cups. Save remaining topping for later.
7. Bake 22-25 minutes then remove from the oven. The filling will absorbed most of the crumbs. Now sprinkle remaining crumbs on top. Put the oven rack on the top position, place the pies back into the oven and broil for 2-3 minutes, until the toping is golden brown.
8. Cool 10 minutes in the pan before remove them on a rack or serving plate.
9. Serve topped with whipped cream if desired.