Pumpkin Streusel Muffins

Submitted By: Downhome

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Difficulty: easy Prep Time: More than 15 Minutes Total Time: More than 1 hour

For the streusel topping:
1 cup flour
3/4 cup brown sugar
1/2 tsp cinnamon
Pinch salt
1/2 cup butter, out of the fridge 10 min or so, just to take the chill off
For the muffins:
2 cups flour
1/2 cup kamut flour(whole wheat or whole grain flour)
3 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1 tsp ginger
1/2 tsp allspice
1/4 tsp cloves
Pinch salt
1/4 cup white sugar
1/3 cup brown sugar
3/4 cup milk
1 cup pure pumpkin puree
1/2 cup vegetable oil
Splash vanilla
1 cup (total) nuts, pumpkin seeds (optional)

Make the streusel topping: If using a food processor, pulse flour, sugar, cinnamon and salt until combined. Add butter and pulse until random-sized clumps (pea to dime sizes) form. Spread on a parchment-lined pan and chill in the fridge while you prepare the muffins. If working by hand, cut butter into flour-cinnamon mixture with a fork or pastry blender. Set aside.
To make the muffins: Preheat oven to 350F. Whisk together dry ingredients in a large mixing bowl. Whisk together wet ingredients in a separate bowl. Combine wet and dry, mixing with a spoon until just incorporated - do not beat. If using, fold in nuts and seeds last. Spoon into 12 paper-lined muffin cups.
Bake for 15 minutes at 350F. Remove from oven and sprinkle streusel topping generously on top of muffins, then return to oven and bake 10-15 minutes more until a toothpick inserted in the muffins comes out clean.