• Preheat oven to 350 degrees F.
• In a large bowl sift the flour, salt, baking powder, baking soda, cinnamon, pumpkin pie spice and ground ginger. In a medium bowl whisk the eggs with the white and brown sugar, pumpkin puree, oil and vanilla.
• Pour the wet ingredients into the dry mixture and gently stir to combine. Mix until there are no clumps of flour remaining, being careful not to overmix. Spray a medium sized muffin pan with oil and fill each muffin cup with about 3 heaping tablespoons of batter, leaving a little room at the top of each cup. Start on the streusel.
• In a small bowl add the chilled butter, flour, brown sugar, cinnamon and chopped pecans. If the butter is too warm, you can place the butter in the freezer for 5-10 minutes. Using your fingers, fork or a pastry cutter, cut the butter into the flour and combine until the mixture resembles small peas. Generously top each muffin with about 1-2 tablespoons of streusel.
• Bake the muffins in the preheated oven for 16-20 minutes, or until a tester inserted in the middle comes out clean. Allow the muffins to cool for 10 minutes in the muffin pan, carefully remove and repeat with remaining batter and streusel mixture. While the muffins bake start on the whipped maple butter.

Whipped Maple Butter:

• In a stand mixer fitted with a paddle attachment add the room temperature butter, pure maple syrup, brown sugar and cinnamon. Beat the butter on high speed for 3-5 minutes until the butter and maple are fully incorporated, scraping down the sides of the bowl as needed.
• Serve the muffins with the fresh maple butter. Store leftover maple butter in an airtight container in the refrigerator for up to one month for optimal freshness. ENJOY!