Pumpkin Cranberry Muffins With Streusel Topping
|Flour||1 1⁄4 Cup (20 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Nonfat dry milk||1⁄2 Cup (8 tbs)|
|Baking powder||1 Tablespoon|
|Packed brown sugar||1 1⁄2 Cup (24 tbs)|
|Egg||1 , beaten|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Pumpkin puree/Canned pumpkin||2 Cup (32 tbs)|
|Cranberries||1 Cup (16 tbs), finely chopped|
|Chopped walnuts/Chopped pecans /other nuts||1 1⁄2 Cup (24 tbs)|
|Streusel||1⁄4 Cup (4 tbs)|
Combine the flour, sugar, dry milk, baking powder, cinnamon, nutmeg, salt and brown sugar in a large bowl; mix well.
Combine the egg, vegetable oil and pumpkin puree in a separate bowl; mix well.
Add the egg mixture to the flour mixture and blend.
The batter should be scoopable, sliding off the spoon, but not runny.
If batter is the consistency of mashed potatoes, it is too thick; add water, milk, or pumpkin to thin it.
Stir in the cranberries and chopped walnuts.
Fill greased or paper-lined muffin cups 2/3 full.
Bake at 325 degrees for 40 to 45 minutes or until muffins spring back when lightly pressed in the center Sprinkle a small amount of Streusel Topping over each muffin.