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1
Preheat oven to 350 F. Line a 12-count standard-sized muffin pan with liners or grease with butter. Set aside.
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2
In a medium sized bowl, whisk together flours, cinnamon, cloves, ginger, salt, baking powder and baking soda. Set aside.
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3
In a small bowl, whisk together milk and vanilla extract. Set aside.
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4
In another small bowl, mix together the walnut streusel topping ingredients. Set aside.
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5
Put the butter into the bowl of your stand mixer. Using the mixer, beat butter until creamy, about 30 seconds. Turn up mixer to high speed and slowly add granulated sugar until light in color, about 3-4 minutes. Beat in eggs one at a time.
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6
Turn mixer to low speed and add in pumpkin puree until just blended.
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7
Add flour mixture in 3 parts, alternating with 2 additions of the milk/vanilla mixture. Beat at low speed until just combined.
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8
Using a spoon, divide batter evenly among the muffin cups. Using your hand or a spoon, sprinkle the walnut streusel topping on top of each muffin. Lightly pat it down with your fingers.
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9
Bake at 350 F (on center rack) for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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10
Remove muffin tin from the oven and place it on a cooling rack and let to sit for 5 minutes. Remove muffins from pan, place on cooling rack, and allow them to come to room temperature.
