This is a wonderfully portable fall treat that you're sure to enjoy. The muffins are less sweet than most, but they're so nicely spiced that you'll never miss the extra sugar. They are perfect for breakfast or brunch and they make a really nice afternoon snack. You've probably noticed that I've been using pumpkin pie spice a lot this fall. I first started to use it when I was actively participating in recipe contests. It cut down on the number of ingredients that had to be listed in the recipe and the judges of the contests usually appreciated brevity. These days I use it because I appreciate brevity. While there is absolutely nothing wrong with the commercial version of pumpkin pie spice, I make a big batch of my own at the start of the fall baking season. It saves some pennies, but, more importantly, it allows me to control the amount and type of spice I use without having to round up specific jars of spices every time I bake. My spice mix recipe appears in the Cook's Notes at the end of this post. These muffins keep well, and because they are not frosted, they also travel well. If you enjoy breads and pastries that are not too sweet, I hope you'll give this recipe a try. You won't be disappointed. Here's how the muffins are made.

Pumpkin Streusel Muffins

Ingredients:

Streusel

1/3 cup flour

3 tablespoons brown sugar

1/2 teaspoon pumpkin pie spice or cinnamon

2 tablespoons cold butter

Muffins

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 light molasses

1 teaspoon orange zest

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1-1/2 teaspoons pumpkin pie spice

1/4 teaspoon salt

Directions:

1) Preheat oven to 375 degrees F. Grease or line two standard muffin tins with paper liners.

2) To make streusel topping: Mix flour, brown sugar and pumpkin pie spice together in a small bowl. Cut in butter with a pastry blender until it resembles coarse meal.

3) To make muffins: cream butter and both sugar together in a large bowl. Add pumpkin, buttermilk, eggs, molasses and orange zest and stir to mix well. Place flour, baking powder, baking soda, pumpkin pie spice and salt to a separate bowl and whisk to combine. Gradually add dry ingredients to creamed mixture and stir just until combined. Fill prepared muffin cups two-thirds full with batter. Sprinkle streusel evenly over batter in each cup. Bake for 20 to 25 minutes, or until a toothpick inserted into center of cupcakes comes out clean. Cool in pan for 5 minutes, then remove to a wire rack to cool completely. Yield: 12 to 16 cupcakes.

Cook's Notes: Pumpkin Pie Spice Mix - Mix together 4 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground mace (optional), 1/2 teaspoon ground ginger, and 1/2 teaspoon allspice, or cloves, or cardamom. Store in an airtight container.

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