1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with liners.

2. In a medium bowl combine nuts, 1/3 cup granulated sugar, 3 tablespoons brown sugar, 3 tablespoons flour, 2 tablespoons butter, 1/4 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves and mix with fingers until moist and crumbly; set aside.

3. In a separate medium bowl, whisk together eggs, pumpkin, espresso, milk, vanilla, and remaining 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves.

4. In a large bowl, combine remaining 2 1/2 cups flour, 1 cup granulated sugar, 3/4 cup brown sugar, baking powder, baking soda, and salt and beat with an electric mixer on low until combined. Slowly add oil and continue to mix until incorporated. With mixer running, gradually add pumpkin mixture. Increase speed to medium and beat until batter is slightly fluffy, 1 to 2 minutes.

5. Fill muffin cups halfway with batter, then sprinkle evenly with 2 teaspoons streusel topping. Fill cups two-thirds to the top with remaining batter and sprinkle evenly with 2 teaspoons streusel. Bake muffins until a toothpick inserted into the center comes out clean, 25 to 30 minutes, rotating tin halfway through baking.

6. Let sit 10 minutes before transferring muffins to a wire rack to cool completely. Re-line muffin tin with 4 liners and repeat with remaining batter and streusel.

Source: Hannaford fresh Magazine, November - December 2017