Pumpkin Streusel Muffins

I'm a little behind in posting today.  We had a minor freezer setback.  When we opened it last night to get ice for my wine (don't be mean) the ice tray was filled with water.  For some reason our freezer decided to die and then revive itself, just long enough to melt the ice, ruin our frozen food, and most horrifying of all, defrost all the berries I had lovingly packed away in baggies for this winter's baking.

Now I'm off my pins, I don't know what food is fit to eat, and what we need to throw,  I'm confused.  So I basically left the refrigerator and freezer door closed all day and tried not to think about it.  Except to grab some butter, eggs and buttermilk to make these feel good Pumpkin Streusel Muffins.  

These muffins are great. They're moist and they rise well. The topping adds an extra bit of crunch and sweetness.  They're like something you'd get at a fabulous B&B, you know, where they leave a little tea towel lined basket of muffins and a big pot of hot coffee outside your door and you can sleep in and not worry about mundane things like freezers defrosting...

Pumpkin Streusel Muffins

set your oven to 375, and grease a 12 muffin pan or use paper liners

• 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 1/2 cups all-purpose flour
• 1/2 cup oat flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/8 tsp cloves
• 1/8 tsp nutmeg
• pinch of allspice
• 1/4 teaspoon salt

Streusel Topping:

• 1/4 cup all-purpose flour
• 3 tablespoons brown sugar
• 2 tbsp rolled oats
• 1/2 cup chopped pecans
• 2 tablespoons cold butter

Cream the sugar and the butter, and then beat in the eggs, pumpkin, buttermilk and molasses.  In another bowl, mix the dry ingredients together.  Make the streusel topping in a third bowl, using your hands to cut in the butter until the whole thing is thoroughly combined and crumbly.  
When you're ready to bake, mix the dry ingredients into the wet, stirring just enough to combine.  Fill the muffin cups fairly full, and sprinkle the streusel topping liberally over the muffins.
Bake for about 20 minutes until a toothpick inserted in the center comes out clean.  Let them cool for a few minutes in the pan before taking them out.

Now that I've had a delicious pumpkin muffin I'm feeling a little better.  It's time to open that freezer door.  

UPDATE:  These muffins are extra special.  Had one two the next morning and I can say they are even better than I originally thought.  Very fluffy.  And the mix of spices is especially good.  They're keepers, just thought you'd want to know.

Inspired by: Taste of Home Pumpkin Muffins