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Streusel Pumpkin Muffins

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

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  • Prep Time 20 min
  • Total Time 45 min
  • Servings 12

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.
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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
218
,
% Daily Value
Total Fat
6g
6%
(Saturated Fat
2g,
2%
),
Sodium
213mg
213%;
Total Carbohydrate
38g
38%
(Dietary Fiber
1g
1%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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