Almond-pumkin muffins with struesel topping
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Margarine (reduced calorie) |
| 1 | cup | Brown sugar |
| ⅓ | cup | Light molasses |
| 2 | 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 |
Directions
STRUESSEL TOPPING
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.