Pumpkin Walnut Muffins

I was really surprised when I bit into these muffins - they have a wonderful nutty, gingerbread-y flavor.  They're quite sweet - better for dessert than breakfast, but I think you could cut the sugar by up to half without a problem.   I used frozen pumpkin that I grew in the garden this summer.  If you have any leftover, store them loosely covered - they're so moist they get soggy if sealed tightly.

Pumpkin Walnut Muffins

Streusel Topping:

• 1/3  c flour


• 1/4 c sugar


• 1/4 c packed brown sugar


• 1/4 tsp cinnamon


• pinch allspice


• pinch salt


• 2 T butter, diced


• 1/4 c walnuts, toasted and chopped

Muffins

• 1 c sugar


• 3/4 c whole wheat flour


• 1/2 c toasted ground walnuts


• 2 tsp cinnamon


• 2 tsp ground ginger


• 1/8 tsp allspice


• 3/4 tsp baking soda


• 1/2 tsp salt


• 1 c pumpkin puree


• 2 eggs


• 1/4 c butter, melted and cooled


• 1/4 c unsweetened applesauce

For streusel: whisk together flour, sugar, cinnamon, allspice, and salt.  Cut in butter with a pastry blender under mixture resembles small crumbs.  Stir in chopped walnuts.

For muffins: Heat oven to 350°.  Line or grease 12 muffin cups.

In a medium bowl, combine flour, sugar, ground walnuts, cinnamon, ginger, allspice, baking soda, and salt.

In a large bowl, whisk together pumpkin, eggs, butter, and applesauce.  Add flour mixture all at once and stir just until moistened.  Fill muffin cups 3/4 full.  Sprinkle about 1 T streusel over each muffin.  Bake 15-20 minutes until golden brown.  Cool in pan 10 minutes.

*Toast walnuts in 350° oven on a baking sheet in a single layer 5-10 minutes.  Stir once or twice while baking, then cool and chop.