Pumpkin Streusel Nut Muffins

Charlotte J's Note:

Pumpkin a fruit or vegetable? I'll let you call. But what I read it is a fruit because it has seeds inside. I decided to check both Fruit and Vegetable in the main ingredient category. With my bargain purchases of canned pumpkin last month, I went to see what recipes Hodgson Mill's had available for me.

• Total Time: 33 mins
• Prep Time: 15 mins
• Cook Time: 18 mins

Ingredients:

Yield: 12 mini mu ...

• 1 ½ cups hodgson mill white whole wheat flour
• 1 tablespoon baking powder
• ½ cup sugar
• 1 egg
• ½ teaspoon salt
• 1 ½ teaspoons pumpkin pie spice
• 2⁄3; cup milk
• 2⁄3; cup canned pumpkin
• ¾ cup nuts , chopped (optional)
• 1⁄3; cup oil

Steusel Nut Topping

• 1⁄3; cup brown sugar , packed
• ½ teaspoon cinnamon
• 1 tablespoon butter
• 1⁄3; cup nuts , finely chopped

Directions:

1. Preheat over to 400°F
2. Lightly grease muffin cups or use paper liners.
3. In a small bowl, prepare streusel topping: blending together brown sugar, cinnamon and butter.
4. Stir in nuts and set aside.
5. In a large bowl, mix dry ingredients together.
6. In a smaller bowl, combine pumpkin, oil, milk and egg beating until well blended.
7. Stir into dry ingredients until just moistened and fold in nuts.
8. Fill muffin cups 2/3 full and top each muffin with a tablespoon of Streusel Topping.
9. Bake at 400°F for 18-20 minutes or until done.
10. For 48 mini-muffins divide batter into mini-muffin pans and sprinkle with streusel topping.
11. Bake at 400°F for 12 minutes or until done.