STREUSEL PUMPKIN MUFFINS
Enjoy breakfast with these delightful pumpkin-gingersnaps muffins made using Gold Medal® all-purpose flour - ready in 45 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. Spray baking cups with cooking spray.
- In large bowl, mix 1 1/2 cups flour, 1 cup brown sugar, the baking soda, pumpkin pie spice and salt. Stir in pumpkin, buttermilk, oil and egg just until moistened. Divide batter evenly among muffin cups.
- In small bowl, mix gingersnaps, 3 tablespoons flour, 3 tablespoons brown sugar and the butter with fork until crumbly. Sprinkle evenly over batter in each cup.
- Bake 24 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Sprinkle with sliced almonds. Serve warm.
Nutrition Facts : Calories 218, Carbohydrate 38 g, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 213 mg
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Dushtume Mishtihasimithu
[email protected]Overall, I really enjoyed these muffins. They're easy to make, delicious, and perfect for fall.
Harsh Brijmohun
[email protected]These muffins are a great make-ahead breakfast. I like to make a batch on the weekend and then grab one on my way out the door in the morning.
Noah Haggard
[email protected]These muffins are perfect for a fall morning. They're warm, comforting, and just the right amount of sweet.
Wajid Rehman
[email protected]I love the pumpkin flavor in these muffins. It's not too overpowering, but it's definitely there.
SpicyAlexis_16
[email protected]These muffins are a bit too dense for my taste. I think I'll try a different recipe next time.
Aziel Kapiza
[email protected]These muffins are a great way to get your kids to eat their vegetables. They're so delicious, they'll never guess they're eating pumpkin.
Dylan Hoffman
[email protected]I've made these muffins several times now and they're always a hit. They're so easy to make and they always turn out perfectly.
Samuel Jimenez
[email protected]These muffins are so moist and fluffy. I love the way the pumpkin and streusel flavors complement each other.
Mozam Mozam
[email protected]These muffins are a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Kathleen Livingston
[email protected]I'm not a big fan of pumpkin, but these muffins were surprisingly good. The streusel topping really makes them.
Arthur Shorter
[email protected]These muffins are perfect for a quick and easy breakfast or snack. They're also great for packing in lunches.
Proxy_Gamer_ 9206
[email protected]I made these muffins for a bake sale and they were a huge success! Everyone loved them.
Trey King
[email protected]These muffins are a great way to use up leftover pumpkin puree. They're also a delicious and festive treat for Thanksgiving.
Philip Kihanya
[email protected]The streusel topping on these muffins is amazing! It's the perfect balance of sweet and crunchy.
Arbaz Ejaz
[email protected]These muffins were a bit dry for my taste. I think I'll add some extra pumpkin puree next time.
Arghawan faizi
[email protected]These muffins were easy to make and turned out great! I used a gluten-free flour blend and they still came out moist and fluffy.
Beth Snyder
[email protected]I love the combination of pumpkin and streusel in these muffins. They're perfect for fall!
Francisca Francis Castelino
[email protected]These muffins were a hit with my family! They're moist, flavorful, and have the perfect amount of streusel topping. I'll definitely be making them again.