Pumpkin Streusel Muffins

 

 Remember when I said I am pumpkin obsessed. I really meant it. I mean you can make anything pumpkin flavored and it will be awesome. Summer, Spring, Fall,  Winter, any season and I'm up for using pumpkin in the kitchen. I am great fully thankful Libby's Pumpkin is available year round. Pumpkin+Muffins=you cant go wrong, but add a buttery walnut filled streusel to the top, and why yes, it's almost as decadent as a cupcake. Don't let these little baby's make you feel guilty, they are muffins, NOT cupcakes! 

Pumpkin Streusel Muffins

1 1/2 cup flour

1/2 cup sugar

2 tsp baking powder

1 tsp pumpkin pie spice

1/2 tsp cinnamon 

1/2 tsp carmel extract 

1/2 cup milk 

1/2 cup + 2 tbs Libby's Pumpkin 

1/2 cup melted butter

1 egg       

  As much as I love my twins( and by that I mean my 2 kitchen aid stand mixers, Well 1 is my own and the second I legally adopted the 1st day I realized Anthony had one as well.) Love at first sight. Anyways, no need for a mixer here, dump all those ingredients into a big ole bowl and mix until combined. Lumps are perfectly ok, you don't want this batter to be silky smooth. Line 12 muffin cups and, scoop the batter one by one until they are all full ( leave room on top for the streusel)  Preheat oven to 400 degrees. 

Streusel Topping

Half a stick melted butter

1 cup rolled oats

1/4 cup brown sugar

1 tsp cinnamon

1/3 cup copped walnuts

Melt the butter in a microwave safe bowl. Cool for 5 minutes, then add the Oats, Cinnamon, Walnuts and Brown sugar, mix until combined. 

Assembly Line

Ok this is an easy one. Top each one of the muffins with a spoonful of this deliciousness, try not to eat it all before topping the muffins, but the leftovers, their fair game! Bake for 18 to 20 minutes, until a knife comes out clean.