Pumpkin Streusel Muffins

I haven't met a streusel muffin I didn't like. These pumpkin ones are no exception. I'm so happy that I'm finally learning my oven's personality because these baked up just beautifully. I love the puffy top. The original recipe didn't say how many muffins this made, but I was able to make 17 of them. I'm sure if I scraped the rest of the bowl out, I could have gotten 18 muffins out of it. These are very addicting. I had to put them in the freezer so I wouldn't snack on them. These will make for a good breakfast for the next week or so. I'll just pull out what I need the night before and let it thaw. I may even put a slab of "I can't believe it's not butter" on it and stick it in the microwave for several seconds. Yum!

Ingredients:
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 eggs

2 Tablespoons molasses

1 teaspoon orange zest

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon ginger

1/8 teaspoon cloves

1/4 teaspoon salt

Streusel Topping
1/3 cup all-purpose flour

3 Tablespoons brown sugar

2 tablespoons cold butter

2 tablespoons rolled oats (optional)

Directions:
Pre-heat 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.

For topping, combine the flour and brown sugar and oats (if using) in a small bowl. Cut in 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 pan for 5 minutes before removing to a wire rack.

Source: Buns in My Oven