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Pumpkin Apricot Muffins

3 star rating
 

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Submitted by: ustacook

 

Muffins with canned pumpkin, cinnamon, brown sugar, eggs and dried apricot sprinkled with a sugar, walnuts and cinnamon mixture.
 

Ingredients

  • 1 2/3 cups all-purpose flour
  • 1 tbsp. baking powder
  • 3/4 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 2 eggs, beaten
  • 1 cup canned pumpkin
  • 3/4 cup milk
  • 1/2 cup packed brown sugar
  • 1/2 cup dried apricots, chopped
  • 1/4 cup (1/2 stick) butter, melted
  • Streusel Topping:
  • Combine 3 tbsp. finely chopped walnuts, 2 tbsp. sugar, and 1/8 tsp. ground cinnamon in a small bowl.

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Method

Preheat oven to 375F. Grease or paper-line 12 muffin cups. Combine flour, baking powder, cinnamon and salt in medium bowl. Mix eggs, pumpkin, milk, brown sugar, apricots and butter in a small bowl; add to flour mixture, stirring just until moistened. Spoon into prepared muffin cups. Sprinkle with Streusel Topping. Bake for 20 to 25 minutes or until done. Remove to a wire rack; cool slightly. Serve warm.

 

Notes:

 

Number of Servings: 12 muffins

 

Submitted by: ustacook ()

 

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