Prep 25 mins
Cook 25 mins
Another great pumpkin muffin recipe. Made these last night--ooh baby!!
- 1⁄4 cup margarine, softened
- 1⁄2 cup sugar
- 1⁄4 cup packed brown sugar
- 2⁄3 cup cooked pumpkin or 2⁄3 cup canned pumpkin
- 1⁄2 cup buttermilk
- 2 eggs
- 2 tablespoons molasses
- 1 teaspoon orange zest
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1⁄4 teaspoon salt
- 1⁄3 cup flour
- 3 tablespoons brown sugar
- 2 tablespoons cold margarine
- In a large bowl, cream together the margarine and the sugars.
- Add the next 5 ingredients; stir to mix well.
- Mix together the dry ingredients; gradually add the dry ingredients to the creamed mixture and stir just until combined.
- Fill greased or paper line muffin cups two-thirds full with batter.
- For streusel topping: mix together the flour and brown sugar; cut in the margarine with a pastry blender until resembles coarse meal.
- Sprinkle evenly over each cupcake batter.
- Bake at 375 degrees for 20-25 minutes or until tests done.
- Cool in pan for 5 minutes, then remove to a wire rack.
I cook with pumpkin a lot during the fall. These muffins were excellent and I used fresh pumpkin, making the flavor more intense. Soft and tender with a yummy streusel topping. Made a good after-school snack for the kids. Thanks.
The kids gobbled them up! I thought at first taste they weren't quite sweet enough but with the crumble topping it was really fine. I didn't have buttermilk so used lemon & milk and didn't have mollasses but they still turned out great! I added walnuts to the topping for the adults- extra yum! Kids loved them!
Perfect for us because they are not as sweet as other pumpkin recipes. Don't make a lot of pumpin breads because they are usually too sweet and heavy so these fill the bill. Am also going to try substituting corn syrup for molasses and adding extra orange zest.