Categories: Breakfast, Muffins, Pumpkin

Ingredients

• 1/4 cup margarine, softened
• 1/2 cup sugar
• 1/4 cup packed brown sugar
• 2/3 cup cookedpumpkin 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

1. In a large bowl, cream together the margarine and the sugars.

2. Add the next 5 ingredients; stir to mix well. Mix together the dry ingredients; gradually add the dry ingredients to the creamed mixture and stir just until combined.

3. Fill greased or paper line muffin cups two-thirds full with batter.

4. For streusel topping: mix together the flour and brown sugar; cut in the margarine with a pastry blender until resembles coarse meal.

5. Sprinkle evenly over each cupcake batter.

6. Bake at 375 degrees for 20-25 minutes or until tests done.

7. Cool in pan for 5 minutes, then remove to a wire rack.

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