5 tablespoons unsalted butter, at room temperature, cut into 1/2-inch piece
1/2cup chopped pecans
Preheat oven to 350°F.
Line a muffin pan with paper liners or spray with cooking spray.
In a large bowl, combine, all-purpose flour, baking powder, baking soda, kosher salt and pumpkin pie spice. Set aside.
In a bowl of a stand mixer with the paddle attachment, combine the brown sugar, pumpkin puree, buttermilk, Greek yogurt, egg and vanilla extract. Beat well.
Stir dry ingredients into pumpkin mixture.
Gently stir in oats and dark chocolate chips.
Spoon the batter into muffin tin liners, filling them 2/3 full.
Make the streusel topping: In a small bowl, whisk the flour, oats, brown sugar, kosher salt and baking powder together until well combined. Cut in the butter with a fork or pastry cutter until there are pea-sized crumbs. Fold in chopped pecans.
Sprinkle each muffin with streusel topping.
Bake in a preheated oven for 15-20 minutes, until a toothpick inserted into the center of the muffins comes out with a few moist crumbs.
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