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1
For the streusel: stir flour with icing sugar and baking powder.
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2
Add melted butter and vanilla & mix lightly with a fork until moist crumbs form.
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3
Set aside with 1/4 cup of pumpkin seeds.
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4
For the muffins: preheat oven to 375F Spread 1/4 cup of pumpkin seeds on a cookie sheet & toast 5 to 7 minutes - until a few begin to brown & they smell good - watch them closely.
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5
Cool them off the cookie sheet.
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6
Grease a 12 muffin tin, including the top (make big muffin topps release easily too).
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7
Sift dry ingredients into a large bowl.
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8
In a second bowl, grate the zest of the orange.
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9
Squeeze 1/4 cup orange juice in with the zest.
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10
add the egg & beat lightly.
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11
Stir in pumpkin puree, buttermilk, juice, vanilla and butter.
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12
Fold wet pumpkin mixture into flour until mostly moistened.
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13
Then stir in toasted pumpkin seeds until well mixed; divide batter among cups, heaping slightly in centre (batter completely fills cups).
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14
Sprinkle with raw pumpkin seeds; then top liberally with streusel crumbs.
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15
Press seeds and crumbs gently into muffin tops.
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16
Bake in center of preheated oven for 25 to 28 minutes or until a toothpick inserted into muffin centre comes out clean and tops are lightly golden.
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17
Rest on cooling rack for 5 minutes; then lift each muffin out of pan onto rack.
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18
Cool completely; to serve, lightly sieve a spoonful of confectioner's sugar over muffin tops, if desired.
