Sunday, December 2, 2012

Crunchy Topped Pumpkin Muffins

I know there are a lot of muffin recipes on this blog but what can I say? I love muffins! They are easy to make. They are easily shared. They are easily frozen. They are easily packed to go. They are easy to eat too!

Preheat oven to 400. Grease muffin cups or line with paper liners.

Muffins

1 egg replacer egg
1/2 cup Very Vanilla Soymilk
1/2 can pumpkin
1/3 cup oil
1-3/4 cups GF baking mix
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt

Mix the wet ingredients in large bowl until smooth. Add the dry ingredients until just moistened. It will be lumpy. Remember the tip for adding just a dribble of Soymilk to the dry areas without over mixing the whole bowl. Fill muffin cups.

Topping

1/4 cup sugar
1/2 teaspoon cinnamon
1 tablespoon margarine
1/4 chopped nuts

Combine topping ingredients until crumbly. Top the muffins generously. Bake for 12 minutes. Cool on wire rack.

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