For these muffins, we took the classic pumpkin bread, added dried fruit, lemon peel, and spices, and sprinkled on a crunchy sugar topping.

Source: Midwest Living

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Recipe Summary

cool:
5 mins
bake:
20 mins to 25 mins at 400°
Yield:
12 muffins
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Streusel-Topped Pumpkin Muffins

Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

Nutrition Facts (Streusel-Topped Pumpkin Muffins)

257 calories; total fat 8g; cholesterol 24mg; sodium 159mg; carbohydrates 43g; fiber 3g; protein 4g.

Streusel Topping

Ingredients

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Directions

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  • Stir together brown sugar, all-purpose flour, and ground cinnamon. Cut in butter until mixture resembles coarse crumbs.

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