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

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Streusel-Topped Pumpkin Muffins

Ingredients

Directions

  • 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.

  • 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; 8 g total fat; 24 mg cholesterol; 159 mg sodium. 43 g carbohydrates; 4 g protein;

Streusel Topping

Ingredients

Directions

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

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