Pumpkin Streusel Muffins

Submitted by Julie Twitchell

I found this recipe in a Taste of Home magazine. It was quite good. I think next time I make it, I will add some cinnamon to the Streusel topping and maybe even double the topping :)

• 1/2 Cup butter, softened
• 1/2 Cup sugar
• 1/4 Cup packed brown sugar
• 2/3 Cup canned pumpkin
• 1/2 Cup buttermilk
• 2 eggs
• 2 TB molasses
• 1 tsp. orange zest
• 2 Cup all purpose flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1 tsp. cinnamon
• 1/4 tsp. ginger
• 1/8 tsp. cloves
• 1/4 tsp. salt

Streusel topping:

• 1/3 Cup all-purpose flour
• 3 TB brown sugar
• 2 TB cold butter
• 2 TB rolled oats (optional)

1. Preheat oven to 375 degrees. Cream together butter and sugars until creamy. Beat in pumpkin, buttermilk, eggs, molasses, and orange peel. Combine the dry ingredients in a separate small bowl. Slowly mix in dry ingredients into wet mixture. Stir until combined. Fill greased or paper-lined muffin tins 2/3 full of batter.
2. For topping, combine the flour and brown sugar and oats in a small bowl. Cut in butter with a fork until the mixture is crumbly. Spoon Streusel topping over the muffins and bake for 20-25 minutes or until a toothpick comes out clean. Cool in pan for 5 minutes before removing to a wire rack.