"The belly rules the mind."--Spanish Proverb


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This recipe for PUMPKIN STREUSEL MUFFINS, by , is from Bennett's & Beyond: A Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maribeth Bennett


1/4 c margarine, softened
1/2 c sugar
1/4 c packed brown sugar
2/3 c cooked or canned pumpkin
1/2 c buttermilk
2 eggs (or egg substitute equal to)
2 T molasses
1 tsp grated orange peel
2 c flour
2 tsp baking powder
1 tsp baking soda
1 tsp pumpkin pie spice
1/4 tsp salt

1/3 c flour
3 T brown sugar
2 T cold margarine

In mixing bowl, cream margarine and sugars. Add pumpkin, buttermilk, egg, molasses and orange peel; mix well. Combine dry ingredients; gradually add to pumpkin mixture just until blended. Use paper liners or coat muffin cops with nonstick cooking spray; fill two-thirds full. For topping, combine flour and brown sugar; cut in margarine until crumbly. Sprinkle over batter. Bake at 375F for 20 - 25 minutes or until a toothpick comes out clean. Cool in pan for 5 minutes before removing to a wire rack.

Number Of Servings:
Number Of Servings:
1 dozen




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