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Streusel Pumpkin Muffins

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By Betty Crocker Kitchens
Updated Jan 25, 2012
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Enjoy breakfast with these delightful pumpkin-gingersnaps muffins made using Gold Medal® all-purpose flour – ready in 45 minutes.

Streusel Pumpkin Muffins

  • Prep Time 20 min
  • Total 45 min
  • Servings 12
  • Ingredients 14
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. Spray baking cups with cooking spray.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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

218 Calories
6g Total Fat
3g Protein
38g Total Carbohydrate

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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