Categories: Breakfast, Muffins, Pumpkin
Ingredients
- 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
- Streusel topping:
- 1/3 cup flour
- 3 tablespoons brown sugar
- 2 tablespoons cold margarine
Directions
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In a large bowl, cream together the margarine and the sugars.
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Add the next 5 ingredients; stir to mix well.
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Mix together the dry ingredients; gradually add the dry ingredients to the creamed mixture and stir just until combined.
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Fill greased or paper line muffin cups two-thirds full with batter.
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For streusel topping: mix together the flour and brown sugar; cut in the margarine with a pastry blender until resembles coarse meal.
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Sprinkle evenly over each cupcake batter.
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Bake at 375 degrees for 20-25 minutes or until tests done.
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Cool in pan for 5 minutes, then remove to a wire rack.