• Preheat the oven at 170C / 340 F
• Line a muffin tin with cupcake liners

Streusel

• In a bowl combine the oats, flour, sugar, salt, and chilled cubed butter
• Rub between your fingers or a pastry blender until you have a crumbly texture.

  Tip - you can also use a food processor and pulse it all for just a few seconds
• Place it in the fridge to keep it chilled while you prepare the batter.

Muffins

• In a bowl, combine flour, baking powder, baking soda, salt, and pumpkin spice - set aside.
• In the bowl of a stand mixer with whisk attachment whip the eggs with the sugar until light and foamy
• Add the pumpkin puree, buttermilk, and vanilla extract
• Finally, add the flour mixture and combine well.
• Divide the batter between the muffin liners and top with the chilled streusel
• Bake on the middle rack for 18 to 20 minutes or until a skewer inserted comes clean.
• Cool on a wire rack for 10 minutes before serving.