Double Pumpkin Muffins

*note* I made these today without the streusel topping because I like a muffin to be more like bread and less like dessert. I also used all "best for bread" whole wheat flour and applesauce instead of butter (equal substitution amount). They are fabulous!

But here is the recipe as printed in Autumn 2007 Food&Drink, a magazine put out by the LCBO:

Streusel Topping
2/3 c. all-purpose flour
1/2 c. icing sugar
1/2 tsp. baking powder
1/4 c. butter, melted
1/4 tsp. pure vanilla extract
1/4 c. green (raw) pumpkin seeds

Muffins
1/2 c. green (raw) pumpkin seeds
3 c. all-purpose flour
3/4 c. granulated sugar
1 Tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp cinnamon
1/4 tsp each ground nutmeg and all-spice
1 small or 1/2 large orange
1 egg
1 c. pure pumpkin puree (not pie filling!)
1 c. buttermilk
1 tsp. pure vanilla extract
1/2 c. butter, melted
Icing sugar for garnish, optional.

1. To make streusel, stir flour with icing sugar and baking powder. Stir in melted butter and vanilla until moist crumbs form. Set aside with pumpkin seeds.

2. To make muffins, preheat oven to 375F.

3. Coat 12 standard muffin tin cups liberally with nonstick spray or butter, including top of pan for easy release of large muffins. Spread 1/2 c. pumpkin seeds on a shiny baking tray; bake for 5 to 6 minutes or until a few seeds turn colour. Cool on a rack.

4. Meanwhile, stir flour with sugar, baking powder, baking soda, salt and spices. Make a well. Finely grate zest from orange and squeeze 1/4 c. juice. Lightly beat egg; stir in pumpkin puree, buttermilk, juice, vanilla and zest.

5. Stir pumpkin mixture and butter into flour until mostly moistened. Then stir in toasted pumpkin seeds until well mixed; divide batter among cups, heaping slightly in centre (batter completely fills cups). Sprinkle with raw pumpkin seeds; then liberally with streusel crumbs. Press seeds and crumbs gently into muffin tops.

6. Bake in centre of preheated oven for 25 to 28 minutes or until a cake tester or skewer (or linguine!!!!) inserted into muffin centre comes out clean and tops are lightly golden. Rest on cooling rack for 5 minutes; then lift each muffin out of pan onto rack. Cool completely; to serve, lightly sieve a spoonful of icing sugar over muffin tops, if desired.

Makes 12 large muffins.

**Morgan's Tips**
Other than my substitutions (apple sauce for butter, whole wheat for white flour, and I didn't measure the OJ, I just squeezed til it was gone) I did press green pumpkin seeds into the tops of these (it makes them so pretty!). I also doubled this recipe well and it makes LARGE muffins, that's for sure. I made 24 plus one in a mini loaf pan! I filled the cups to the top and heaped more than a "slight" amount. I think my oven is quite hot so these cooked fully in under 25 minutes (more like 22) so just watch them. These taste delicious warmed with some peanut butter!!!