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Pumpkin Streusel Nut Muffins
1 1/2 c HODGSON MILL WHITE WHOLE WHEAT FLOUR
1 Tbsp. baking powder
1/2 c sugar
1 egg
1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice
2/3 c milk
2/3 c canned pumpkin
3/4 c chopped nuts, optional
1/3 c oil
Steusel Nut Topping:
1/3 c brown sugar, packed
1/2 tsp. cinnamon
1 Tbsp. butter
1/3 c finely chopped nuts
Preheat over to 400°F. Lightly grease muffin cups or use paper liners.
In a small bowl, prepare streusel topping: blending together brown sugar, cinnamon and butter. Stir in nuts and set aside.
In a large bowl, mix dry ingredients together. In a smaller bowl, combine pumpkin, oil, milk and egg beating until well blended. Stir into dry ingredients until just moistened and fold in nuts.
Fill muffin cups 2/3 full and top each muffin with a tablespoon of Streusel Topping. Bake at 400°F for 18-20 minutes or until done. Yields: 12 muffins
For mini-muffins divide batter into mini-muffin pans and sprinkle with streusel topping. Bake at 400°F for 12 minutes or until done. Yields: 48 mini- muffins.
Makes 48 mini-muffins. 64 calories; 1 g dietary fiber; 7 g carbohydrates; 1 g protein; 4 g fat (0 g saturated fat); 5 mg cholesterol; 47 mg sodium.