Streusel Pumpkin Muffins

Streusel Pumpkin Muffins

Enjoy breakfast with these delightful pumpkin-gingersnaps muffins made using Gold Medal® all-purpose flour – ready in 45 minutes.

Prep Time

20

Minutes

Total Time

45

Minutes

Makes

12

servings

1 1/2
cups Gold Medal® all-purpose flour
1
cup packed brown sugar
1
teaspoon baking soda
1
teaspoon pumpkin pie spice
1/4
teaspoon salt
1
cup canned pumpkin (not pumpkin pie mix)
1/2
cup buttermilk
2
tablespoons vegetable oil
1
egg
3/4
cup crushed gingersnaps (about 13 cookies)
3
tablespoons Gold Medal® all-purpose flour
3
tablespoons packed brown sugar
3
tablespoons butter, softened
Sliced almonds, if desired
  1. Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. Spray baking cups with cooking spray.
  2. 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.
  3. 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.
  4. 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.
Makes 12 servings (1 muffin)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 218
    • Total Fat 6g
      • (Saturated Fat 2g,),
    • Sodium 213mg;
    • Total Carbohydrate 38g
      • (Dietary Fiber 1g,
    • Protein 3g;
    Percent Daily Value*:
      Exchanges:
      • 1 Starch;
      • 1 Other Carbohydrate;
      • 1 Fat;
      Carbohydrate Choices:
      • 2;
      *Percent Daily Values are based on a 2,000 calorie diet.