INGREDIENTS

• 1/4 cup butter, softened
• 1/2 cup sugar
• 1/4 cup packed brown sugar
• 2/3 cup canned pumpkin
• 3/4 cup Josh Pond's frozen organic wild Maine blueberries
• 1/2 cup buttermilk
• 2 large eggs, room temperature, lightly beaten
• 2 tablespoons molasses
• 1 teaspoon grated orange zest
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 to 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt

Streusel topping

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

INSTRUCTIONS

• Preheat oven to 375°. 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. In a second bowl, combine the flour, baking soda, baking powder, pumpkin pie spice and salt; gradually add to pumpkin mixture just until blended. Stir together the frozen wild Maine blueberries until mixed throughout the batter. 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 removing to a wire rack to cool completely.