Leah, as promised, here's another....
Pumpkin Streusel muffins

Streusel :
2 TBSP.light brown sugar
2 TBSP. chopped nuts
1 TBSP. all-purpose flour
1/4 tsp. ground cinnamon
1 TBSP. margarine or butter,softened a little

Muffins:
1 large egg,beaten
1/2 cup milk ( whole or 2% )
1/2 cup canned pumpkin ( plain-NOT pie mix)
1/3 cup vegetable oil
1 3/4 cups all-purpose flour
1/2 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 cup chopped nuts
1/4 cup raisins ( optional- I don't use them**)

Grease or line with paper cups 6 Texas size or 12 regular size muffin tins.
In a small bowl ,combine all streusel ingredients;
cutting in the butter with a pastry blender or two knives to resemble fine crumbs (don't worry if it
sticks all together a bit).

In a large bowl, comine all the wet ingredients ; egg,
milk,pumpkin and oil. Mix well with a whisk.
In another large bowl, combine all the remaining ingredients,except the nuts and raisins, whisking well to combine.
Add the egg/pumpkin mixture all at once to the dry ingredeints, stirring just until all flour is moistened.
add the chopped nuts and raisins(if using).
Spoon batter into prepared muffin tins , dividing evenly. Sprinkle the streusel topping over muffins,
dividing evenly.
Bake muffins in a preheated 400°F. oven for 18-22 minutes or until centers test done and topping is golden brown.
** for convection ovens..380-385°F for 15-17 minutes
( at least this is what I bake at,at work).
Cool for several minutes,then remove from pans to a wire rack to cool completely.

This recipe doubles,triples,(up to 4 times) real good.
Enjoy!! Sharon