Desserts recipes
Pumpkin Apricot Muffins
1 2/3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup libby's® solid pack pumpkin
3/4 cup milk
2 eggs
1/2 cup packed brown sugar
1/2 cup dried apricots -- chopped
1/4 cup butter or margarine -- melted
Streusel Topping
3 tablespoons finely chopped walnuts
2 tablespoons granulated sugar
1/8 teaspoon ground cinnamon

COMBINE flour, baking powder, cinnamon and salt in medium bowl. Mix pumpkin, milk, eggs, brown sugar, apricots and butter in small bowl; add to flour mixture and stir just until moistened. Spoon into 12 greased or paper-lined muffin cups. Sprinkle with Streusel Topping.

BAKE in preheated 375°F oven for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove to wire rack; cool slightly. Serve warm. Makes 1 dozen.

For Streusel Topping: COMBINE 3 tablespoons finely chopped walnuts, 2 tablespoons granulated sugar and 1/8 teaspoon ground cinnamon in small bowl.

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