• Preheat oven to 375°F and fill a muffin pan with liners (or grease with nonstick spray).

Oat Streusel Topping

• In a small/medium bowl, whisk together the flour, oats, brown sugar, and cinnamon. Mix in the melted butter until completely combined.
  ⅓ cup all-purpose flour, ¼ cup old-fashioned oats, ¼ cup brown sugar, ½ teaspoon ground cinnamon, 2 tablespoons unsalted butter

Pumpkin Oatmeal Muffins

• In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, and salt.
  1¾ cups all-purpose flour, 2 teaspoons baking powder, 1½ teaspoons pumpkin pie spice, ½ teaspoon ground cinnamon, ½ teaspoon salt
• In a large bowl, whisk together the eggs, vegetable oil, kefir, vanilla extract, pumpkin puree, and sugars until combined well.
  2 large eggs, ½ cup vegetable oil, ⅓ cup Lifeway Plain Organic Whole Milk Kefir, 1½ teaspoons vanilla extract, 1 cup pumpkin puree, ½ cup granulated sugar, ½ cup brown sugar
• Fold the dry ingredients into the wet ones with a spatula just until a couple of flour streaks remain.
• Fold in the oats until everything is combined evenly.
  1 cup old-fashioned oats
• Distribute the muffin batter equally throughout your muffin pan (each muffin cup should be about ¾ full).
• Sprinkle the oat streusel topping equally across the muffin tops.
• Bake on your oven's middle rack until a toothpick comes out clean (about 18-23 minutes).
• Let the muffins cool in the pan for about 10 minutes, then transfer to a cooling rack.