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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 »
This recipe is:
Contest Winning
Diabetic Friendly
Nutritional Analysis: One serving equals 229 calories, 6 g fat (0 saturated fat), trace cholesterol, 336 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat, 1/2 fruit.
Originally published as Pumpkin Streusel Muffins in Quick Cooking May/June 2000, p31
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Reviewed on Feb. 15, 2012 by AnnieLynn
This recipe is great. Everyone who had a taste of it, keeps asking for more.
Reviewed on Nov. 26, 2011 by levick20
Made these for my family because I had extra pumpkin in the refrigerator. I over beat them by accident, instead of hand mixing them, but they were still a big hit! Also, I had a lot of left over topping, so I'm going to half that next time. Very good overall! Will make again most likely
Reviewed on Oct. 29, 2011 by angelasandoval
Best pumpkin muffin recipe I've ever made! Not only best tasting, but not too dense and heavy. I did prepare it in the quick bread method (combine dry ingredients, combine wet ingredients including melted butter, and stir the wet into the dry ingrendients). I also added a handful of chopped walnuts to the batter.
Reviewed on Dec. 22, 2010 by Diana_Deeno
easy and very delicious.Loved the streusel topping!
easy and very delicious.
Loved the streusel topping!
Reviewed on Nov. 11, 2010 by lisamaria
Wow..these are so good!! They tasted even better the next day. Moist and flavorful I did use a full tsp of pumpkin pie spice and subbed a cup of whole wheat pastry flour (for extra fiber). Love the streusel on top! These are excellent and going in my keeper file!
Reviewed on Nov. 08, 2010 by autumvaught
This are divine!!!! I tasted one this morning fresh from the oven...YYUUUMJMMMM!!!I did make a couple substitutions based on what I had...I used just plain fat free milk instead of buttermilk and I didn't have an orange, so I used just a smidge of orange extract (use lightly, because extracts are very strong!). Even with these changes, they were amazing! I will definately be making these again!!!!!
This are divine!!!! I tasted one this morning fresh from the oven...YYUUUMJMMMM!!!
I did make a couple substitutions based on what I had...I used just plain fat free milk instead of buttermilk and I didn't have an orange, so I used just a smidge of orange extract (use lightly, because extracts are very strong!). Even with these changes, they were amazing! I will definately be making these again!!!!!
Reviewed on Oct. 20, 2009 by ltlbit41
it says in the recipe it is made with egg substitute am I missing something? i do not see that anywhere..How did they base the healthy and contest winning? It is a good recipe but I cant figure out the comment and then the ingredients
Reviewed on Oct. 04, 2009 by julybaby
this recipe was a big hit. I used my own pumpkin from my garden and these were easy to make and my family loved them
Reviewed on Sep. 30, 2009 by lindaconnie
when and where does the egg substitute come in? I don't see it in the recipe.
Reviewed on Mar. 29, 2009 by Marketing
These are one of my favorite pumpkin muffin recipes. The molasses and orange are wonderful components of flavor and the buttermilk makes it tender like an old fashioned muffin.
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