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 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

  • 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 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.