WCLV RecipesWCLV 104.9 FM Presents "Bev's Kitchen"WCLV is presenting a new feature on food and cooking with Bev Shaffer, Cooking
School Director for Mustard Seed Market and Café and food writer for
the Plain Dealer. |
- Pumpkin Streusel Muffins
- Ingredients:
- Ingredients:
- 1 egg, beaten
- 1/2 cup milk
- 1/2 cup canned pumpkin
- 1/3 cup oil
- 1 3/4 cups unbleached all purpose flour
- 1/2 cup granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 3-ounce package cream cheese
- STREUSEL TOPPING
- 1/4 cup firmly packed light brown sugar
- 1/2 teaspoon cinnamon
- 1 Tablespoon unsalted butter
- 1/4 cup finely chopped nuts
Heat oven to 400°F. Grease bottoms only of 12 muffin cups or line with paper baking cups. In medium bowl, combine egg, milk, pumpkin and oil; mix well. Lightly spoon flour into measuring cup; level off. Stir in flour, sugar, baking powder, cinnamon, salt, and nutmeg until dry ingredients are moistened. Batter will be lumpy.
Fill prepared muffin cups about half full (reserve remaining batter). Divide cream cheese into 12 equal pieces. Place 1 piece on batter in each cup; top with reserved batter filling each cup about three-fourths full. Combine streusel ingredients; mix well. Sprinkle streusel evenly over each muffin. Bake at 400°F. for 18 to 22 minutes. Serve hot. Makes 12 muffins