These muffins are like little pieces of pumpkin pie. They are perfect for fall; we start making them around Halloween and don't stop until Thanksgiving.

Streusel Muffin Topping

1/4 cup all-purpose flour
2 tablespoons sugar
2 tablespoons firmly packed brown sugar
1/8 teaspoon ground cinnamon
3 tablespoons very cold butter, cut into 1/2 inch pieces

Muffins

3 large eggs
2 1/4 cup sugar
3/4 cup butter, melted & cooled
1 2/3 cup canned pumpkin pureé
3 1/3 cup all-purpose flour
1 tablespoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
3/4 cup coarsely chopped walnuts
1/3 cup raisins

Preheat the oven to 400 degrees. Butter one large or two small muffin pans.

To make the streusel, combine all of the dry ingredients in the bowl of a food processor fitted with the metal blade. Pulse to mix. Add the butter and pulse several times, or until the mixture is crumbly. Be careful not to overmix or you will end up with dough instead of a batter. Set aside.

In a large bowl, mix the eggs, sugar, butter, and pumpkin pureé with a wooden spoon until smooth.

In a small bowl, combine the flour, baking soda, salt, and spices, tossing to mix well. Add the dry ingredients, along with the walnuts and raisins, to the wet ingredients, mixing just until incorporated and a few dry spots remain; do not overmix.

Scoop or spoon the batter into the prepared muffin pan(s), fillling 18 of the cups three-quarters full. Sprinkle 1 tablespoon of the streusel mixture over each muffin. Place the muffin pan(s) on the center rack in the oven and bake for approximately 15 to 20 minutes. The topping should be golden brown and the muffins should spring back when gently pressed. Let the muffins cool in the pan(s) on a wire rack.

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