Pumpkin Muffins

INGREDIENTS

1/4 cup	Softened butter
1/2 cup	Splenda sugar or sugar
1/4 cup	Splenda brown sugar or brown sugar
2	Eggs, lightly beaten
2 tablespoons	Molasses
2 tablespoons	Grated orange peel
2/3 cup	Canned pumpkin
1/2 cup	Buttermilk
2 cups	Flour
1 teaspoon	Baking soda
1/2 teaspoon	Baking powder
1 teaspoon	Pumpkin pie spice
1/4 teaspoon	Salt

STREUSEL TOPPING INGREDIENTS

1/3 cup	Flour
3 tablespoons	Splenda brown sugar
2 tablespoons	Cold butter

DIRECTION

1. In a large mixing bowl, cream together the butter and sugars until fluffy. Beat in the pumpkin, buttermilk, eggs, molasses, and orange zest.
2. In a separate bowl, combine flour, baking soda, baking powder, pumpkin pie spice, and salt. Slowly add to the pumpkin mixture just until blended.
3. Fill paper-lined or greased muffin tin 2/3 full.

STREUSEL TOPPING DIRECTIONS

1. In a bowl, combine the flour and sugar. Add the cold butter and cut it in until the mixture is crumbly. Sprinkle the mixture over the tops of the muffins.
2. Bake in a 375 degree oven for 20 to 25 minutes or until a toothpick comes out clean. Remove from the oven and cool for about 5 minutes, then remove them from the pan and cool on a wire rack.

Hollis, Lee. The Death of a Pumpkin Carver. Kensington Publishing, New York, 2018.