Streusel Pumpkin Muffins

• 1/4 cup butter, softened
• 1/2 cup sugar
• 1/4 cup packed brown sugar
• 2/3 cup canned pumpkin
• 1/2 cup buttermilk
• 2 large eggs, lightly beaten
• 2 tablespoons molasses
• 1 teaspoon grated orange zest
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 to 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1/3 cup all-purpose flour
• 3 tablespoons brown sugar
• 2 tablespoons cold butter

1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the pumpkin, buttermilk, eggs, molasses and orange zest. Combine the flour, baking soda, baking powder, pumpkin pie spice and salt; gradually add to pumpkin mixture just until blended. Fill greased or paper-lined muffin cups two-thirds full.
2. For topping, combine flour and brown sugar; cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 375u0b0 for 20-25 minutes or until a toothpick inserted in the muffin comes out clean. Cool in pan for 5 minutes before removing to a wire rack.

butter, sugar, brown sugar, pumpkin, buttermilk, eggs, molasses, orange zest, flour, baking soda, baking powder, pumpkin pie spice, salt, flour, brown sugar, cold butter

Taken from www.tasteofhome.com/recipes/streusel-pumpkin-muffins/ (may not work)