I love muffins and will take them over cupcakes any day (which is funny since I love frosting and that's often all that separates the two). I've made this recipe before without Allspice and called them "Snickerdoodle Muffins" for my Snickerdoodle-loving brother. I'd never tried Allspice before but really liked the flavor of these muffins (it reminded me of cloves), especially with the subtle, clean taste from the lemon zest. I guess it goes without saying that my son LOVED these muffins since he couldn't hardly keep hands off them (and now you can see that tried to use my rug as a back drop, my apologies). You can find the recipe here, on page 16, or at Kayte's blog.
I'd suggest making half the crumb topping, not overfilling the muffin tins, which you should well grease (I should have made 15 or so instead of 12), and using cinnamon or nutmeg if you are scared of the allspice. Really though, I'd spring for a new jar next time you're at the store. And if you're feeling sneaky- sub half the flour for whole wheat flour and with the spice coloring the muffins, your husband will be none the wiser. See the other (surely more beautiful) versions at the Tuesdays with Dorie site.
I also have the giveaway winner to announce. Congrats Liz (I want the recipe for your vanilla cream, by the way) and thanks to everyone for their yummy snack suggestions. I'm going to try to implement some of them because as much as I wish muffins and pudding were the perfect snack, they aren't going to get me into my skinny jeans any time soon! And you all know that isn't going to stop me from making them both, haha!