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Preheat oven to 400°. Line 12 medium muffin cups with paper baking cups or lightly grease bottoms only. Combine dry ingredients, including nuts. Add pumpkin, milk, oil and egg; mix just until moistened. Fill muffin cups almost full. Sprinkle tops of muffins evenly with streusel mixture. Bake 22 to 25 minutes or until golden brown. Let muffins stand a few minutes; remove from pan. Serve warm or cool on wire rack.
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Milled whole oats — pancakes, muffins, cookies, porridge bread
Roll fresh oat flakes — porridge, granola, muesli from whole grain
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Milled whole oats — pancakes, muffins, cookies, porridge bread
Roll fresh oat flakes — porridge, granola, muesli from whole grain