Pumpkin Orange Streusel Muffins

I used this recipe from RecipeZaar.com, but made some adjustments to it, based on comments from other reviewers that the recipe was bland, and also because I wanted to increase the fibre content.  My changes were inspired by a Pumpkin Orange Streusel Recipe in Anne Lindsay’s “New Light Cooking” cookbook.  It’s not actually that new (it was published in 1998) but it is new to me, as I just picked it up at Value Village last week.  I’d recommend it – we have enjoyed several recipes already, and there’s a bunch more we are hoping to try soon.

But back to the recipe – I used 1/4 cup light flavoured olive oil instead of margerine, and no sugar or molasses.  Instead, I used 1/2 cup of corn syrup.  I didn’t have any pumpkin, so I substituted cooked sweet potato.  Instead of the 1/2 cup of buttermilk, I used up the last of an outdated milk jug and then topped up the rest with orange juice (so about 1/4 cup sour milk and 1/4 cup orange juice).  Instead of orange zest I put in a tablespoon of orange marmalade.  I put in 2 tsp. of cinnamon, and then about 1/2 tsp each of nutmeg and ginger and left out the teaspoon of pumpkin spice.  Oh, and I added a cup of craisins (dates would have been good, too, or raisins but craisins are a favourite of  my daughter’s).

My version of Pumpkin Orange Streusel Muffins:


  • 1/4 cup light olive oil
  • 1/2 cup corn syrup
  • 1 cup cooked, mashed sweet potato
  • 1/4 cup sour milk or buttermilk
  • 1/4 cup orange juice
  • 2 eggs
  • 1 tablespoon orange marmalade
  • 1 1/3 cups wholewheat flour
  • 3/4 cup bran
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1/2 tsp each nutmeg and ginger
  • 1/4 teaspoon salt

Streusel topping

  • 1/3 cup white flour
  • 3 tablespoons brown sugar
  • 2 tablespoons butter (or light flavoured olive oil)
  • 1 tsp cinnamon

Just follow the mixing directions from the RecipeZaar.com site – which is basically mix dry ingredients and wet ingredients separately, and then mix the two together, making sure you don’t overmix.  Sprinkle the streusel topping on before putting muffins in the oven.  Bake at 400 degrees F or 200 degrees C for about 20 minutes.

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