Streusel-Topped Pumpkin Muffins |
|
 |
Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 24 |
|
The inspiration for this one came from HollyGolightly's Pumpkin Muffin submission, /recipe/light-pumpkin-muffins-211760. I only have one muffin pan, so I, essentially, made two versions of this and experimented with the topping. The first time I baked the muffins, took them out to add the topping and then finished baking; the second time I put the topping on the muffins as soon as they were in the tin and baked them. I liked the topping a little more crumbly than baked, hence the directions. But you have options. :) Ingredients:
1 3/4 cups all-purpose flour |
1 cup whole wheat flour |
1 cup granulated sugar |
1 tablespoon baking powder |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1/2 teaspoon salt |
1 cup pumpkin |
3/4 cup low-fat sour cream |
1/3 cup low-fat milk |
1/4 cup unsweetened applesauce |
1 teaspoon vanilla extract |
1 egg |
1 egg white |
1/4 cup brown sugar |
1/4 cup flour |
1 1/2 tablespoons butter |
Directions:
1. Preheat oven to 375 degrees.
2. Mix the dry ingredients in a large bowl; mix the wet ingredients in a medium bowl. Combine the wet and dry mixtures until just mixed together.
3. Spray a muffin pan with cooking spray and spoon the muffin mixture into the cups. Put the muffins into the preheated oven for about 8 minutes.
4. While the muffins begin to bake, mix the streusel topping in a small bowl: Measure the sugars and then cut in the butter until crumbs form.
5. Remove the muffins from the oven and spoon the streusel onto the muffins. Put the muffins back into the oven and continue baking until the muffins are lightly brown and spring back up when touched, about 10-12 more minutes.
6. Cool on wire racks.
|
|