SBM Streusel-Topped Pumpkin Muffins
From: Better Homes and Gardens Servings: 12 muffins Category: Muffin
1-1/2 cups all-purpose flour
3/4 cup rolled oats 2 teaspoons baking powder 1-1/2 teaspoons finely shredded lemon peel 1-1/2
teaspoons ground cinnamon
4/4 teaspoon baking soda
5/4 teaspoon ground allspice
6/8 teaspoon salt 1 beaten egg
7/4 cup milk
8/4 cup canned pumpkin
9/2 cup packed brown sugar
10/4 cup cooking oil
11/4 cup chopped dried figs or chopped pitted dates streusel topping
Lightly grease twelve 2-1/2-inch muffin cups; set aside. In a medium bowl, combine flour, oats,
baking powder, lemon peel, cinnamon, baking soda, allspice, and salt. Make a well in center of flour
mixture. In another medium bowl, combine egg, milk, pumpkin, brown sugar, and oil. Add all at once
to flour mixture. Stir just until moistened (batter should be lumpy). Fold in figs or dates. Spoon
batter into prepared muffin cups, filling each three-fourths full. Sprinkle batter with Streusel
Topping. Bake in a 400 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted in
center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups;
serve warm.
STREUSEL TOPPING
Stir together
12/3 cup packed brown sugar
13/4 cup all-purpose flour
14/2 teaspoon ground cinnamon 2 tablespoons butter
Stir brown sugar, flour, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Recipe
Courtesy of Sweet Baby Media
257 Calories 4 g Protein 43 g Carbohydrates 8 g Fat 24 mg Cholesterol 159 mg Sodium 3 g Fiber
This recipe is part of October's 2003 PUMPKIN CELEBRATION.
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