Pumpkin Streusel Muffins

Ok, y’all. I’ve got a cold and it’s dragging me down. So, I’m going to make this one snappy. These muffins are tasty, moist, and fairly nutritious for a baked good. Whip up a batch the day before Thanksgiving so you have something hearty to snack on while cooking everything else. The first of my two Thanksgiving celebrations is this Thursday which means my recipe poll will be closed on Wednesday morning. If you haven’t cast your vote already, check it out and give me your opinion!

Pumpkin Streusel Muffins
makes 24 muffins

For muffins:
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
3/4 cup brown sugar
1 cup rolled oats
1 1/2 cups unsweetened pumpkin puree
3 tbsp olive oil
1 tsp vanilla
1/4 cup milk
2 eggs
1/3 cup chopped walnuts

For streusel:
1/3 cup flour
1/4 cup firmly packed light brown sugar
1/2 cup roughly chopped walnuts
4 tbsp softened butter
1 tsp cinnamon

Preheat oven to 375º and line muffin tin with muffin cups. To make the muffins, sift flour, baking soda, and spices into a large mixing bowl. Stir in oats and brown sugar. In a separate bowl, combine pumpkin, oil, vanilla, milk, and eggs and whisk well. Incorporate wet ingredients into dry, mixing until combine but still a slightly lumpy. Stir in walnuts.

To make the streusel, combine dry ingredients in small bowl and cut in butter until mixture is crumbly and only a few small lumps of butter remain visible.

Fill each muffin cup with approximately 1/4 cup batter and top with about a teaspoon of streusel. Bake for 20-30 minutes, or until a toothpick inserted into the muffins comes out with a few crumbs, but no raw batter.