Streusel-Topped Pumpkin Muffins
1-1/2 cups all-purpose flour
3/4 cup rolled oats
2 teaspoons baking powder
1-1/2 teaspoons finely shredded lemon peel
1-1/2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground allspice
1/8 teaspoon salt
1 beaten egg
3/4 cup milk
3/4 cup canned pumpkin
1/2 cup packed brown sugar
1/4 cup cooking oil
3/4 cup chopped dried figs or chopped pitted dates
Makes 12 muffins
Bake: 20 to 25 minutes
Cool: 5 minutes
Stand: 5 minutes
1. Lightly grease twelve 2-1/2-inch muffin cups; set aside. In a medium bowl, combine flour, oats, baking powder, lemon peel, cinnamon, baking soda, allspice, and salt. Make a well in center of flour mixture.
2. In another medium bowl, combine egg, milk, pumpkin, brown sugar, and oil. Add all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in figs or dates.
3. Spoon batter into prepared muffin cups, filling each three-fourths full. Sprinkle batter with Streusel Topping. Bake in a 400 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.
Streusel Topping: Stir together 1/3 cup packed brown sugar, 1/4 cup all-purpose flour, and 1/2 teaspoon ground cinnamon. Cut in 2 tablespoons butter until mixture resembles coarse crumbs