Makes 12

These delicious muffins may be enjoyed any time of year, however they are an especially tasty and comforting way to celebrate the arrival of Autumn and the harvest.  They are on of my families favorites.

2 cups all-purpose flour

1 tablespoon baking powder

2 teaspoons powdered cinnamon

1 teaspoon ground nutmeg

1 teaspoon powdered ginger

1/4 teaspoon powdered cloves

1 cup sugar

1 cup pumpkin puree

2 eggs

1/4 cup (half a stick) melted and cooled butter or margarine

1/2 cup buttermilk (link to substitute)

1 tablespoon vanilla flavoring

Streusel topping

Baker's syrup

Preheat oven to 375°.  Prepare muffin tins with non-stick spray.  Sift all dry ingredients together into a large bowl.  Add the wet ingredients and using as few strokes as possible, stir only until most of the dry ingredients have been moistened.  Over mixing will produce dough muffins.  Coat muffin tins with non stick spray and fill each cup about 2/3 full.  Put about 1 tablespoon of streusel topping on top of each muffin and place in the center of the oven.  Bake for 25 to 30 minutes or until a slim bamboo skewer inserted in the center comes out clean.  Remove from the oven and immediately enhance with warm Baker’s syrup; about a tablespoon full drizzled over each muffin.  Allow muffins to sit in their pans for a few minutes before removing to a basket or bowl lined with a clean cloth.