Pumpkin Streusel Muffins

• 1/4 cups Butter
• 1/2 cups Granulated Sugar
• 1/4 cups Brown Sugar
• 2/3 cups Canned Pumpkin
• 1/2 cups Buttermilk
• 2 whole Eggs
• 2 Tablespoons Molasses
• 1 teaspoon Orange Zest (optional)
• 2 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoons Baking Powder
• 1 teaspoon Cinnamon
• 1/4 teaspoons Ginger
• 1/4 teaspoons Salt
• 1/8 teaspoons Cloves
• _____
• FOR THE STREUSEL TOPPING:
• 1/3 cups All-purpose Flour
• 3 Tablespoons Brown Sugar
• 2 Tablespoons Rolled Oats (optional)
• 2 Tablespoons Butter

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 small bowl and mix into the batter. Stir just until combined. Fill greased or paper-lined muffin tins 2/3 full of batter.
2. For the topping, combine the flour and brown sugar and oats (if using) in a small bowl. Cut in the butter until the mixture is crumbly. Spoon streusel topping over the muffins and bake for 20 to 25 minutes or until a tester inserted in the center comes out clean. Cool in the pan for 5 minutes before removing to a wire rack. Enjoy!

ubc, sugar, ubc, pumpkin, buttermilk, eggs, molasses, orange zest, allpurpose, baking soda, baking powder, cinnamon, ubc, ubc, cloves, streusel, allpurpose, brown sugar, rolled oats, butter

Taken from tastykitchen.com/recipes/breads/pumpkin-streusel-muffins/ (may not work)