Streusel Pumpkin Muffins

  • Prep 20 min
  • Total 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

Steps

  • 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.

Nutrition Facts

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