Pumpkin Streusel Muffins (Ontario)

½ cup sugar pumpkin purée (125 mL)
½ cup whole milk (125 mL)
1/3 cup vegetable oil (80 mL)
½ cup raw sugar (125 mL)
1 egg, beaten
1¾ cups all-purpose flour, unbleached (430 mL)
2 tsp. baking powder (10 L)
½ tsp. sea salt (2.5 mL)
1 tsp. cinnamon (5 mL)
¼ cup brown sugar (60 mL)
½ tsp. cinnamon (2.5 mL)
2 Tbsp. butter (30 mL)
1/3 cup walnuts, chopped (80 mL)

Pre-heat oven to 400°F (200°C). Grease a 12-muffin tin.

In a bowl of an electric mixer, combine pumpkin, milk, oil, sugar and egg. Mix on medium until well blended. In another bowl, whisk together the flour, unbleached, baking powder, salt and cinnamon. Mix until batter is still a little lumpy.

Pour batter into muffin cups to about ¾ full. Combine brown sugar, cinnamon, butter and walnuts. Work the mixture until it resembles crumbs. Sprinkle streusel topping over muffins.

Bake for 18-22 minutes, until golden brown.

Makes 12 muffins.