Orange Pumpkin Muffins

• 23 cup all-purpose flour
• 12 cup icing sugar
• 12 teaspoon baking powder
• 14 cup butter, melted
• 14 teaspoon pure vanilla extract
• 14 cup pumpkin seeds, raw
• 12 cup pumpkin seeds, raw
• 3 cups all-purpose flour
• 34 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 12 teaspoon salt
• 1 teaspoon cinnamon
• 14 teaspoon nutmeg, ground
• 14 teaspoon allspice, ground
• 1 orange
• 1 egg
• 1 cup pumpkin puree, canned
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 12 cup butter, melted

1. For the streusel: stir flour with icing sugar and baking powder.
2. Add melted butter and vanilla & mix lightly with a fork until moist crumbs form.
3. Set aside with 1/4 cup of pumpkin seeds.
4. For the muffins: preheat oven to 375F Spread 1/4 cup of pumpkin seeds on a cookie sheet & toast 5 to 7 minutes - until a few begin to brown & they smell good - watch them closely.
5. Cool them off the cookie sheet.
6. Grease a 12 muffin tin, including the top (make big muffin topps release easily too).
7. Sift dry ingredients into a large bowl.
8. In a second bowl, grate the zest of the orange.
9. Squeeze 1/4 cup orange juice in with the zest.
10. add the egg & beat lightly.
11. Stir in pumpkin puree, buttermilk, juice, vanilla and butter.
12. Fold wet pumpkin mixture into flour until mostly moistened.
13. Then stir in toasted pumpkin seeds until well mixed; divide batter among cups, heaping slightly in centre (batter completely fills cups).
14. Sprinkle with raw pumpkin seeds; then top liberally with streusel crumbs.
15. Press seeds and crumbs gently into muffin tops.
16. Bake in center of preheated oven for 25 to 28 minutes or until a toothpick inserted into muffin centre comes out clean and tops are lightly golden.
17. Rest on cooling rack for 5 minutes; then lift each muffin out of pan onto rack.
18. Cool completely; to serve, lightly sieve a spoonful of confectioner's sugar over muffin tops, if desired.

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Taken from www.food.com/recipe/orange-pumpkin-muffins-308524 (may not work)