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Bread-Muffin: Pumpkin Streusel Muffins

Source of Recipe

Connie Pietila


List of Ingredients

1/4 cup margarine -- softened
1/2 cup sugar
1/4 cup packed brown sugar
2/3 cup cooked or canned pumpkin
1/2 cup buttermilk
egg substitute equivalent to 2 eggs
2 tablespoons molasses
1 teaspoon grated orange peel
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt

STREUSEL TOPPING:
1/3 cup all-purpose flour
3 tablespoons brown sugar
2 tablespoons cold margarine


Recipe

In a mixing bowl, cream margarine and sugars. Add pumpkin, buttermilk, egg substitute, molasses and orange peel; mix well. Combine dry ingredients; gradually add to pumpkin mixture just until blended. Use paper liners or coat muffin cups with nonstick cooking spray; fill two-thirds full. For topping, combine flour and brown sugar; cut in margarine until crumbly. Sprinkle over batter. Bake at 375ºF for 20-25 minutes or until a toothpick comes out clean. Cool in pan for 5 minutes before removing to a wire rack. Yield: 1 dozen.