Streusel-Topped Pumpkin Muffins
- Yield: 12 muffins
- Cool 5 mins
- Bake 20 mins to 25 mins
For these muffins, we took the classic pumpkin bread, added dried fruit, lemon peel, and spices, and sprinkled on a crunchy sugar topping.
Ingredients
-
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
-
1/4
teaspoon
baking soda
-
1/4
teaspoon
ground allspice
-
1/8
teaspoon
salt
-
1
beaten egg
-
3/4
cup
milk
-
3/4
cup
canned pumpkin
-
1/2
cup
packed brown sugar
-
1/4
cup
cooking oil
-
3/4
cup
chopped dried figs or chopped pitted dates
-
Streusel Topping (see recipe below)
Directions
- 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. Makes 12 muffins.
Streusel Topping
Ingredients
- 1/3
cup
packed brown sugar
- 1/4
cup
all-purpose flour
- 1/2
teaspoon
ground cinnamon
- 2
tablespoons
butter
Directions
- Stir together brown sugar, all-purpose flour, and ground cinnamon. Cut in butter until mixture resembles coarse crumbs.
Nutrition Facts
(Streusel-Topped Pumpkin Muffins)
Fat, total (g) 8, chol. (mg) 24, pro. (g) 4, carb. (g) 43, cal. (kcal) 257, fiber (g) 3, sodium (mg) 159