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Categories:
sugar pumpkin buttermilk eggs molasses orange zest all-purpose baking soda baking powder cinnamon cloves _____ Streusel all-purpose brown sugar rolled oats butter
Viewed: 39 - Published at: 8 years agoIngredients
- 1/4 cups Butter
- 1/2 cups Granulated Sugar
- 1/4 cups Brown Sugar
- 2/3 cups Canned Pumpkin
- 1/2 cups Buttermilk
- 2 whole Eggs
- 2 Tablespoons Molasses
- 1 teaspoon Orange Zest (optional)
- 2 cups All-purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoons Baking Powder
- 1 teaspoon Cinnamon
- 1/4 teaspoons Ginger
- 1/4 teaspoons Salt
- 1/8 teaspoons Cloves
- _____
- FOR THE STREUSEL TOPPING:
- 1/3 cups All-purpose Flour
- 3 Tablespoons Brown Sugar
- 2 Tablespoons Rolled Oats (optional)
- 2 Tablespoons Butter
Method
- Preheat oven to 375 degrees. Cream together butter and sugars until creamy. Beat in pumpkin, buttermilk, eggs, molasses, and orange peel. Combine the dry ingredients in a small bowl and mix into the batter. Stir just until combined. Fill greased or paper-lined muffin tins 2/3 full of batter.
- For the topping, combine the flour and brown sugar and oats (if using) in a small bowl. Cut in the butter until the mixture is crumbly. Spoon streusel topping over the muffins and bake for 20 to 25 minutes or until a tester inserted in the center comes out clean. Cool in the pan for 5 minutes before removing to a wire rack. Enjoy!
