• 1/4 cup butter, softened
• 1/2 cup sugar
• 1/4 cup packed brown sugar
• 2/3 cup canned pumpkin puree
• 1/2 cup buttermilk
• 2 large eggs, room temperature, lightly beaten
• 2 tablespoons molasses
• 1 teaspoon grated orange zest
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2-1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt

Streusel Topping:

• 1/3 cup flour
• 3 tablespoons brown sugar
• 2 tablespoons cold butter

Preheat oven to 375 F. In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. Beat in the pumpkin, buttermilk, eggs, molasses and orange zest until blended. In a second bowl, combine flour, baking soda, baking powder, pumpkin pie spice and salt; gradually add to pumpkin mixture just until blended. Fill greased or paper-lined muffin cups two-thirds full. For topping, combine flour and brown sugar; cut in butter until mixture is crumbly. Sprinkle over batter. Bake until a toothpick inserted in the muffin comes out clean, 20-25 minutes. Cool in pan for 5 minutes before transferring to a wire rack to cool completely. This fall breakfast favorite is perfect with a hot cup of coffee or spiced chai tea.