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Pumpkin Streusel Muffins




Source of Recipe


“Quick Cooking” Magazine - May, 2000
Exchanges
Yield: 1 dozen

1/4 c. margarine, softened
1/2 c. granular ‘Splenda’ sugar substitute
1/4 c. packed brown sugar
2/3 c. cooked or canned pumpkin
1/2 c. buttermilk
Egg substitute equivalent to 2 eggs
2 T. molasses
1 tsp. grated orange peel
2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. pumpkin pie spice

STREUSEL TOPPING:
1/3 c. flour
3 T. brown sugar
2 T. cold margarine

In a mixing bowl, cream margarine and sugars. Add the next 5 ingredients. Combine dry ingredients; gradually add to pumpkin mixture, just until blended.

Use paper-liners coated with nonstick cooking spray, 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 375-F for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool in pan for 5 minutes before removing to a wire rack.

One muffin equals: 196 calories…286 mg sodium…trace cholesterol…31 gm carbohydrate …4 gm protein…6 gm fat…1 gm fiber ++++ Exchanges: 2 starch…1 fat…1/2 fruit