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Prep 20min
Total45min
Servings12
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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
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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.
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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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