Shelly's Recipe

PUMPKIN GINGERBREAD MUFFINS WITH STREUSEL TOPPING

Category: Muffins

2 cups flour
1/2 cup brown sugar, packed
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1 cup canned pumpkin
1/2 cup molasses
2 eggs
1/3 cup butter, softened
1/4 cup milk
1 tsp ground ginger

Streusel Topping:
3/4 cup flour
1/2 cup packed brown sugar
1/2 cup butter
1 tsp cinnamon
1/2 cup chopped pecans

Prepare 24 muffin cups by spraying generously with cooking spray; set aside.

In a large bowl stir together 1 cup of the flour, the brown sugar, baking powder, cinnamon, and baking soda. Add pumpkin, molasses, eggs, margarine, milk, and ginger. Beat with an electric mixer on low speed for 30 seconds or till combined. Beat on medium to high speed for 2 minutes, scraping bowl often. Add remaining flour; beat about 2 minutes or till mixed.

Divide batter evenly among muffin cups. For Streusel topping: Combine flour, brown sugar and cinnamon. Cut in butter with pastry blender and stir in nuts. Sprinkle evenly over batter in muffin cups. Bake at 350 for 25 minutes, or until tops spring back when lightly touched. Cool in pans until muffins come out easily, about 20 minutes. Makes 24 muffins