American Traveler Press
Cookbooks The West Easy Field Guides Ghost Books American Traveler New Releases

Fruits, Nuts, & Vegetables

Pumpkin Lovers Cookbook

Author:  GWP

ISBN:  978-1-885590-11-4

Pub Date:  9/1/1995

Size:  5 1/2" x 8 1/2"

Binding:  Comb

Price:   $10.95

Click to enlarge
From the Publisher
It's pumpkin time again! More than 175 recipes for soups, breads, muffins, pies, cakes, cheesecakes, cookies and ice cream. Pumpkin trivia, carving tips and more!
Pumpkin Streusel Muffins
1 egg, beaten
1/2 cup milk
1/2 cup canned pumpkin
1/3 cup oil
1 3/4 cups unbleached flour or all-purpose flour
1/2 cup sugar
3 tsp. baking powder
1/2 to 1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
3 oz. pkg. cream cheese

Streusel Topping:
1/4 cup firmly packed brown sugar
1/2 tsp. cinnamon
1 Tbsp. margarine
1/4 cup finely chopped nuts

Heat oven to 400°. Line with paper baking cups or grease bottoms of 12 muffin cups. In medium bowl, combine egg, milk, pumpkin and oil; mix well; lightly spoon flour into measuring cup; level off. Stir in flour, sugar, baking powder, 1 teaspoon cinnamon, salt and nutmeg just until dry ingredients are moistened. (Batter will be lumpy). Fill prepared muffin cups about half full (reserve remaining batter). Divide cream cheese into 12 equal pieces. Place 1 piece on batter in each cup; top with reserved batter filling each cup about 3/4 full. Combine streusel topping ingredients, mix well. Sprinkle evenly over each muffin. Bake at 400° for 18 to 22 minutes or till golden brown. Serve warm.

< < < Back

Follow us on
follow us on Facebook

Search our site

Cart Total:  $0.00
View Cart Checkout