Ingredients:
1/4 cup margarine, softened
1/2 cup sugar
1/4 cup packed brown sugar
2/3 cup cooked pumpkin or 2/3 cup canned pumpkin
1/2 cup buttermilk
2 eggs
2 tablespoons molasses
1 teaspoon orange zest
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/3 cup flour
3 tablespoons brown sugar
2 tablespoons cold margarine
Directions:
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.
Servings: 12
Time preparation: 25 min.
Time total: 50 min.