Pumpkin Muffins with Streusel Topping

[Linda in MO]

I made these today and they are yummy! I love the hint of orange flavor from the orange zest.

* Exported from MasterCook *

Pumpkin Muffins with Streusel Topping

Recipe By :Midwest Living, Oct. '02
Serving Size : 0 Preparation Time :0:00
Categories : Breakfast , Muffin/Quick Bread


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
3/4 cup old-fashioned oats
2 t. baking powder
1 1/2 t. finely shredded orange zest
1 1/2 t. ground cinnamon
1/4 t. baking soda
1/4 t. allspice
1/8 t. salt
1 beaten egg
3/4 cup milk
3/4 cup canned pumpkin puree
1/2 cup packed brown sugar
1/4 cup oil
3/4 cup chopped pitted dates or figs
Streusel Topping:
1/3 cup packed brown sugar
1/4 cup all-purpose flour
1/2 t. cinnamon
2 T. butter

Grease 12 muffin cups and preheat oven to 400 degrees.

In a medium bowl, stir together flour through salt. Make a well in the center of the dry ingredients.

In another medium bowl, combine egg through oil. Add all at once to flour mixture. Stir till just moistened (batter will be lumpy). Fold in dates or figs.

Spoon batter into prepared muffin cups, filling each about 3/4 full.

Prepare streusel by stirring together brown sugar, flour, and cinnamon. Cut the butter in with a with a pastry blender. Sprinkle over batter.

Bake for about 20 minutes or so, until tops spring back when lightly touched. Cool in muffin cups on wire rack for 5 minutes before removing. Serve warm.

Yield: 12 muffins
257 cal, 8 g. fat, 3 g. fiber, 43 g. carbo



NOTES : The original recipe called for lemon zest. I will increase the amount of orange zest next time. I used 1 t. cinnamon and 1 t. pumpkin pie spice and omitted the allspice. I used the dates. I might try baking them at 375 next time, too.

[Canice]

Linda, these look great! I've been packing lunches for DBF lately and having fun with that (and he's really appreciating it). I'm going to make up a batch of these and include a couple for morning (or afternoon) snacks to go with tea. Thanks for posting!

[Mamasue]

Linda....I just used the remainder of can of pumpkin that I had from last week to made these muffins. They are Yum-O! I added the dates and orange zest and agree that the orange zest does compliment this one. I have another pumpkin recipe to add to my favorites. Thanks :)

[Linda in MO]

Canice, hope your boyfriend enjoys the muffins!
MamaSue, you're fast! Glad they turned out well for you. I love it when I come across a recipe that will use up extra ingredients I have lying around. I really loved the orange zest in these and can't really imagine lemon zest, which is what the original recipe called for.
Not that it makes much of a difference, but I forgot to mention I added a teaspoon or so of vanilla to the liquid ingredients.

[Mamasue]

Linda...these also worked up fast and I bet this batter would make a nice quick loaf bread to tuck away in the freezer. Somehow I find it easier to freeze loaf breads than muffins. :)

With one large can of pumpkin I made: 3 batches of Pumpkin Pie Biscotti, Pumpkin Scones, and these muffins.

[Linda in MO]

Just came across this old post while searching for something else and thought I'd bump it up. This would be a good use for that leftover pumpkin puree you might have lying around.

[alissa.z]

Made these this morning for breakfast to use up some pumpkin and some dates that I had in the fridge. Wow - they were great! I'm not a fan of orange flavor so I used the lemon zest. Couldn't really taste it, though, so I might eliminate it next time. They were also just a tad too sweet so I'd probably cut down on the brown sugar.

[Kathy B]

Thanks for the bump....I will definitely be trying these this week! :)