3/4 : c Butter or margarine
1/4 : c Sugar
1 : ts Almond extract
2 : c Sifted all-purpose flour
1/8 : ts Salt
1 : Egg white; slightly beaten
1/8 : ts Cinnamon
1/4 : c Sugar
1/3 : c Canned; toasted, diced
-buttered : -buttered almonds
-Nancy : -Nancy Speicher DPXX20A
1 : c Butter or margarine
1 : c Granulated sugar
1/3 : c Packed brown sugar
2 : tb Water
1 : c Sliced unblanched almonds
1/2 : ts Baking soda
1/3 : c Semisweet chocolate pieces
1/2 : c Mock Pistachios* (optional)
3/4 : c Butter
3/4 : c Confectioner's sugar
1/2 : ts Almond extract
3 : tb Milk
1 : c Almonds, slivered;blanched
1/2 : c Butter
1/2 : c Sugar
1 : tb Corn syrup, light
0: Preheat oven to 350 and spray muffin cups with cooking spray
1: Cream together magarine, sugar, and molasses
2: Add egg whites and pumkin
3: Add dry ingredients and stir until moistened
4: Add almonds
5: Fill muffin cups 3/4 full
6: Combine struessel topping ingredients, cutting in margarine until mixture is crumbly
7: Sprinkle struessel topping over muffin batter
8: Bake for 35-40 minutes until wooden pick comes out clean
9: