Pumpkin Pistachio Muffins from Shelly at Vegetarian ‘Ventures - Turntable Kitchen

Ingredients

• 2 cups whole-wheat flour
• 1 cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 ¼ cup pumpkin puree
• 3 eggs, lightly beaten
• 1/3 cup coconut oil, melted
• 1 teaspoon vanilla extra or seeds from 1 vanilla bean
• ½ cup chopped pistachios
• 1/3 cup brown sugar
• ½ cup whole-wheat flour
• ¼ cup chopped pistachios, shelled
• 3 Tablespoons unsalted butter