Ingredients
1/4 cup butter, softened1/2 cup sugar1/4 cup packed brown sugar2/3 cup canned pumpkin1/2 cup buttermilk2 large eggs, room temperature, lightly beaten2 tablespoons molasses1 teaspoon grated orange zest2 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon baking powder1/2 to 1 teaspoon pumpkin pie spice1/4 teaspoon saltSTREUSEL TOPPING:1/3 cup all-purpose flour3 tablespoons brown sugar2 tablespoons cold butter
Preparation
Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. Beat in the pumpkin, buttermilk, eggs, molasses and orange zest. In a second bowl, combine the flour, baking soda, baking powder, pumpkin pie spice and salt; gradually add to pumpkin mixture just until blended. Fill greased or paper-lined muffin cups two-thirds full.
For topping, combine flour and brown sugar; cut in butter until mixture is crumbly. Sprinkle over batter. Bake until a toothpick inserted in the muffin comes out clean, 20-25 minutes. Cool in pan for 5 minutes before removing to a wire rack to cool completely.
