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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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These nicely spiced muffins are a great accompaniment to any meal - or try them for breakfast, dessert or a snack. The pumpkin flavor is complemented by a sweet brown sugar topping. You'll never know they're made with egg substitute. -Connie Pietila, Atlantic Mine, Michigan More Pumpkin Muffins » Ingredients:
1/4 cup butter, softened |
1/2 cup sugar |
1/4 cup packed brown sugar |
2/3 cup canned pumpkin |
1/2 cup buttermilk |
2 eggs, lightly beaten |
2 tablespoons molasses |
1 teaspoon grated orange peel |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 to 1 teaspoon pumpkin pie spice |
1/4 teaspoon salt |
streusel topping: |
1/3 cup king arthur unbleached all-purpose flour |
3 tablespoons brown sugar |
2 tablespoons cold butter |
Directions:
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the pumpkin, buttermilk, eggs, molasses and orange peel. Combine the flour, baking soda, baking powder, pumpkin pie spice and salt; gradually add to pumpkin mixture just until blended. Fill greased or paper-lined muffin cups two-thirds full.
2. For topping, combine flour and brown sugar; cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 375° for 20-25 minutes or until a toothpick inserted in the muffin comes out clean. Cool in pan for 5 minutes before removing to a wire rack. Yield: 1 dozen.
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