Pumpkin Streusel Nut Muffins

• 1 12 cups hodgson mill white whole wheat flour
• 1 tablespoon baking powder
• 12 cup sugar
• 1 egg
• 12 teaspoon salt
• 1 12 teaspoons pumpkin pie spice
• 23 cup milk
• 23 cup canned pumpkin
• 34 cup nuts, chopped (optional)
• 13 cup oil
• 13 cup brown sugar, packed
• 12 teaspoon cinnamon
• 1 tablespoon butter
• 13 cup nuts, finely chopped

1. Preheat over to 400F
2. Lightly grease muffin cups or use paper liners.
3. In a small bowl, prepare streusel topping: blending together brown sugar, cinnamon and butter.
4. Stir in nuts and set aside.
5. In a large bowl, mix dry ingredients together.
6. In a smaller bowl, combine pumpkin, oil, milk and egg beating until well blended.
7. Stir into dry ingredients until just moistened and fold in nuts.
8. Fill muffin cups 2/3 full and top each muffin with a tablespoon of Streusel Topping.
9. Bake at 400F for 18-20 minutes or until done.
10. For 48 mini-muffins divide batter into mini-muffin pans and sprinkle with streusel topping.
11. Bake at 400F for 12 minutes or until done.

hodgson mill, baking powder, sugar, egg, salt, pumpkin pie spice, milk, pumpkin, nuts, oil, brown sugar, cinnamon, butter, nuts

Taken from www.food.com/recipe/pumpkin-streusel-nut-muffins-353733 (may not work)