Pumpkin Streusel Muffins

This is the Straight-haired girl's week to be chef. She has the menu all planned out. Cereal for breakfast seems to be her personal favorite. She's not a morning person, and breakfast had best be slammed down on the table in 3.2 seconds or else it's not going to cut it. Thank you very much.

Wonder where she gets that trait...

Anyway, for those mornings when we actually get a head start on the day, here's a great recipe for fall. My good friend, the mother of the Huns (a.k.a. Kipper and Spike Boy), gave it to me. She's a great cook, and this is a family favorite. Right up there next to pumpkin pancakes! And since the Huns grow pumpkins to sell to friends and neighbors, they happen to like this recipe, too.

1 3/4 c. flour
1/2 c. sugar
1 T. baking powder
1 t. cinnamon
1/2 t. salt
1/2 t. nutmeg
1 egg
1/2 c. milk
1/2 c. pumpkin
1/3 c. vegetable oil

Mix the dry ingredients. Mix the wet ingredients. Mix them together, stirring as little as possible, until they are moist all through. Place them in muffin tins, and top with streusel [1/4 c. brown sugar, 1/4 c. chopped pecans, 1 t. cinnamon, 1 T. butter. Crumble together until well mixed crumbs form.] Bake muffins at 400 degrees for 18-22 minutes. Cool 5 minutes before removing from pan.