Pumpkin Streusel Muffins

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 Tbsp. molasses

1 tsp. grated orange peel

2 cups all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. pumpkin pie spice

1/4 tsp. salt

Streusel topping:

1/3 cup all-purpose flour

3 Tbsp. brown sugar

2 Tbsp. 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 2/3 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.

Makes 1 dozen

One muffin – 229 calories, 336 mg sodium, trace chol., 39 gm carb, 4 gm protein, 6 gm fat, 1 gm fiber.


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