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Streusel Pumpkin Muffins

 Streusel Pumpkin Muffins
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 »
12 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 2/3 cup canned pumpkin
  • 1/2 cup buttermilk
  • 2 eggs, lightly beaten
  • 2 tablespoons molasses
  • 1 teaspoon grated orange peel
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 to 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • STREUSEL TOPPING:
  • 1/3 cup all-purpose flour
  • 3 tablespoons brown sugar
  • 2 tablespoons cold butter

Directions

  • In a large bowl, cream butter and sugars until light and fluffy. Beat
  • in the pumpkin, buttermilk, eggs, molasses and orange peel. Combine
  • the flour, baking soda, baking powder, pumpkin pie spice and salt;
  • gradually add to pumpkin mixture just until blended. Fill greased or
  • paper-lined muffin cups two-thirds full.
  • For topping, combine flour and brown sugar; cut in butter until

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Streusel Pumpkin Muffins (continued)

Directions (continued)

  • mixture is crumbly. Sprinkle over batter. Bake at 375° for 20-25
  • minutes or until a toothpick inserted in the muffin comes out clean.
  • Cool in pan for 5 minutes before removing to a wire rack. Yield: 1
  • dozen.
Nutritional Facts: 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.