Ingredients
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1/4 cup margarine, softened
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1/2 cup sugar
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1/4 cup packed brown sugar
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2/3 cup cooked pumpkin or 2/3 cup canned pumpkin
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1/2 cup buttermilk
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2 eggs
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2 tablespoons molasses
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1 teaspoon orange zest
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2 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon pumpkin pie spice
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1/4 teaspoon salt
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1/3 cup flour
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3 tablespoons brown sugar
Instructions
- In a large bowl, cream together the margarine and the sugars.
- Add the next 5 ingredients; stir to mix well.
- Mix together the dry ingredients; gradually add the dry ingredients to the creamed mixture and stir just until combined.
- Fill greased or paper line muffin cups two-thirds full with batter.
- For streusel topping: mix together the flour and brown sugar; cut in the margarine with a pastry blender until resembles coarse meal.
- Sprinkle evenly over each cupcake batter.
- Bake at 375 degrees for 20-25 minutes or until tests done.
- Cool in pan for 5 minutes, then remove to a wire rack.