Thursday, February 16, 2012

Crumb Cake Muffins

You'll love these muffins! They are moist, soft, and delicious! I had to experiment with this recipe a few times before I was completely satisfied. For these muffins I used pumpkin as my egg substitute. I love using pumpkin! Pumpkin makes an excellent egg substitute in baked goods!


Crumb Cake Muffins

Batter:
1 3/4  cups flour
3/4 cup sugar
1 3/4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 cup milk
1/2 cup butter, melted
1/4 cup + 1/8 cup pumpkin
1 teaspoon vanilla

Topping:
1 cup flour
1/3 cup butter, softened
1/3 cup light brown sugar
1/2 teaspoon cinnamon

Preheat oven to 400°.
Stir together topping and set aside.
In a large bowl, mix flour, sugar, baking powder, salt, and cinnamon. In a medium bowl, stir together milk, butter, pumpkin, and vanilla. Make a well in the center of the dry ingredients and add wet ingredients. Stir just to combine. Pour batter into muffin cups. Sprinkle on topping. Bake for 25 minutes. When cooled, sift powdered sugar over the tops of the muffins.
Yield: Makes 12 muffins.

JB