Desserts recipes |
Pumpkin Streusel Muffins |
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 Topping: 1/3 cup all-purpose flour 3 tablespoons brown sugar 2 tablespoons cold margarine |
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 375° 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. |