Pumpkin Muffins with Streusel Topping

Preheat oven to 375 degrees. Prepare muffin tins with paper liners or lightly butter and flour.

For the muffins, cream butter and sugars in a mixer. Add buttermilk, pumpkin, eggs, and molasses. Meanwhile, combine dry ingredients (salt, ground cloves, ginger, cinnamon, baking soda, baking powder, and flour. Add dry ingredients to wet ingredients and mix until just combined (do not over mix). Fill muffin tins two-thirds of the way full with batter.

For the streusel top, combine ice cold butter, sugars, rolled oats, and 1/3 cup white flour. Mix until crumbly. (Note that I use my hands to fully incorporate the streusel at the end.). Spoon mixture over muffins. Bake 25 minutes or until a tester comes out clean; cool on wire racks for 5-10 minutes.

Enjoy the yummy taste of fall.