Pumpkin-Nut Muffins

There is something about having a can of pumpkin in the cupboard that turns on the creative juices . . . at least for me! I like finding uses for pumpkin other than just pumpkin pie. My older daughter, however, would probably exclaim, "What do you mean just pumpkin pie?" as that is a favorite of hers. Bowing to the superiority of a good pumpkin pie, I do want to share a muffin recipe that you can claim as being totally healthy as it has nuts and pumpkin in it. Okay, perhaps not in the category of a life-saving treat but the sugar content is somewhat lower and pumpkin and nuts are good for you, right?

Pumpkin-Nut Muffins

2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup canned pumpkin
1/2 cup buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 tablespoon grated orange zest
1/2 cup chopped walnuts or pecans - your choice!

Streusel Topping

1/2 cup packed brown sugar
1/2 cup finely chopped nuts
1/4 cup all-purpose flour
1/2 cup cold butter, cubed
1 teaspoon vanilla extract

Combine the flour, sugars, spices, baking powder, baking soda, and salt in a bowl. In another bowl, mix together the eggs, pumpkin, buttermilk, oil, extract, zest, and nuts. Stir the dry ingredients into the egg mixtures and mix until just combined. Don't overdo it!

To make the topping, combine all the ingredients, cutting in the butter until you have a crumbly texture.

Fill each muffin cup with 2/3rds of the batter and top with the Streusel topping.

Bake at 375 degrees for approximately 25-30 minutes depending on your oven and the size of your cupcake pan. Cool before removing from cupcake tin. Taste great warm and aren't bad at room temperature, either.

If you don't have buttermilk on hand, you can use 1/2 cup whole milk and add two teaspoons of either vinegar or lemon juice to approximate the same thing.

Chocolate chips or even butterscotch chips wouldn't be too bad in your muffins, either.

I'm thinking about trying some toasted coconut added to the Streusel Topping.