almond-pumkin muffins with struesel topping

12 Servings
⅓ cup Margarine (reduced calorie)
1 cup Brown sugar
⅓ cup Light molasses
Egg whites
1 cup Pumpkin
1 cup Oat bran
1 cup Flour
1 tablespoon Pumkin pie spice
½ teaspoon Baking soda
¼ teaspoon Baking powder
¼ teaspoon Salt (optional)
½ cup Whole almonds (chopped)
¼ cup Sugar
½ teaspoon Cinnamon
2 tablespoons Flour
1 tablespoon Margarine


Preheat oven to 350 and spray muffin cups with cooking spray. Cream together magarine, sugar, and molasses. Add egg whites and pumkin.

Add dry ingredients and stir until moistened. Add almonds. Fill muffin cups ¾ full. Combine struessel topping ingredients, cutting in margarine until mixture is crumbly. Sprinkle struessel topping over muffin batter. Bake for 35-40 minutes until wooden pick comes out clean.

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