It’s pumpkin time! Most people think pie or bread when you think pumpkin. I am looking for different ways to use the pumpkin. Broaden our experience. I posted a vinaigrette earlier. I am looking for other ways to use pumpkin puree!
These spiced muffins are a great breakfast or snack. They are very tender. Not dense like a lot of muffins. The pumpkin flavor is complemented by a sweet brown sugar topping. And they have perfect amount of sweetness. Not too sweet. That means Jim will eat them!
Streusel Pumpkin Muffins Recipe
Makes 12 muffins
1/4 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
2/3 cup canned or freshly roasted 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
1/3 cup all-purpose flour
3 tablespoons brown sugar
2 tablespoons cold butter
Preheat oven to 375 degrees
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 mixture is crumbly. Sprinkle over batter. Bake 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.
Note: For the pumpkin spice, I am sure that you have all the ingredient in you cupboard! Just use equal parts of ground, cinnamon, ground ginger, ground allspice, and ground cloves.
And here’s how to roast your pumpkin!
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.