Cuisinart DLC-XP manual Pumpkin Streusel Muffins

Insert the metal blade in the processor. Process the zest with the brown sugar until finely chopped, about 20-30 seconds. Remove and reserve. Add 4 tablespoons of the cinnamon to the work bowl with the maple syrup, orange juice, melted butter and vanilla; process 10 seconds. Remove and reserve, pouring 1 cup of the mixture into one bowl/cup and dividing the rest among the 4 prepared baking pans.

Working with one ball of dough at a time, roll out the dough on a lightly floured surface to a 10 x 12 inch rectangle. Leaving a 1/2 inch border all around, sprinkle with one quarter of the cinnamon mixture, and top evenly with 3/4 cup of the raisins and 1/2 cup of the walnuts. Starting from a short end, roll the dough tightly, jelly-roll style. Use a serrated knife to cut into 9 even slices. Arrange the slices cut side down in one of the prepared pans. Repeat with the remaining dough and filling ingredients. Cover and let rise in a warm place until doubled in volume, about 45-60 minutes. Alternatively, the covered buns may be placed in the refrigerator to rise. About 30 minutes before baking, preheat the oven to 350°F. Heat the unused syrup mixture if the butter has solidified. Drizzle 1/4 cup of the maple syrup mixture evenly over each pan of buns. Bake for 25-30 minutes, until the buns are browned on the top and spring back when pressed. Let cool in the pans for 5 minutes, then invert on a plate to serve. The sticky buns are best served warm.

Nutritional analysis per bun:

Calories 358 (24% from fat) • carbo. 77g • pro. 6g • fat 12g •

sat. fat 1g • chol. 29mg • sod. 88mg • fiber 1g

PUMPKIN STREUSEL MUFFINS

Yield: 30 regular size muffins

Preparation: 20 minutes; 25 minutes to bake For the streusel topping:

1/3 cup all-purpose flour

1/2 cup granulated sugar

1 teaspoon cinnamon

1 tablespoon unsalted butter

For the muffins: Cooking spray

3-1/4 cups all-purpose flour

1 cup pecan halves

1-1/2 teaspoons baking soda

3/4 teaspoon salt

1-1/2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon ground allspice

1/4 teaspoon freshly ground nutmeg

2cups pumpkin purée

(solid pack pumpkin, not pumpkin pie filling)

3cups granulated sugar

3 large eggs

2/3 cup vegetable oil

1/3 cup milk (regular, reduced fat, lowfat or fat-free)

1 cup chocolate chips

To make the streusel topping:

Insert the metal blade. Process the flour, sugar and cinnamon for 5 seconds to combine. Add the unsalted butter; pulse until the mixture resembles crumbs, about 10 times. Remove and reserve. Do not wash work bowl or blade.

To make the muffins:

Evenly coat 30 standard muffin cups with cooking spray. Preheat the oven to 375°F.

With the metal blade, pulse to combine the flour, pecan halves, baking soda, salt, cinnamon, ginger, allspice, and nutmeg,

10 times; remove and reserve. Combine the pumpkin purée and sugar and process 10 seconds; scrape the work bowl. Add the eggs, vegetable oil and milk; process until smooth, 10-15 sec- onds; scrape the work bowl. Add the reserved flour mixture and chocolate chips; pulse until just combined, about 10 pulses. Divide the mixture evenly among the prepared muffin cups. Top each muffin with a well-rounded teaspoon of the streusel mixture. Bake in the preheated oven for 20-25 minutes, until a tooth pick inserted into a muffin comes out clean. Let cool in the pan for

5 minutes, then remove from the pans and cool on a rack. May be served warm or cool.

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