Hot from-the-oven, these streusel-topped pumpkin muffins are scrumptious.
Estimated Times: Preparation - 25 min Cooking - 16 min Yields - 24 muffins (2 dozen)
Ingredients:
4 cups all-purpose baking mix (Bisquick)
Estimated Times: Preparation - 25 min Cooking - 16 min Yields - 24 muffins (2 dozen)
Ingredients:
4 cups all-purpose baking mix (Bisquick)
1 cup raisins or chocolate chips, (optional )
2/3 cup quick or old-fashioned oats
2/3 cup granulated sugar
1 teaspoon ground cinnamon
1 can (30 oz.) pumpkin pie mix
2 large eggs (or 3 medium eggs)
Streusel topping:
COMBINE 3 tablespoons all-purpose flour, 3 tablespoons granulated sugar and 3/4 teaspoon ground cinnamon in small bowl. Cut in 2 tablespoons butter with pastry blender or two knives until mixture is crumbly.Directions:
COMBINE 3 tablespoons all-purpose flour, 3 tablespoons granulated sugar and 3/4 teaspoon ground cinnamon in small bowl. Cut in 2 tablespoons butter with pastry blender or two knives until mixture is crumbly.Directions:
PREHEAT oven to 400° F. Paper-line or grease 24 muffin cups.
COMBINE baking mix, raisins, oats, sugar and cinnamon in large bowl. Combine pumpkin pie mix and eggs in medium bowl; mix well. Stir into oat mixture just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full. Sprinkle with Streusel Topping.
BAKE for 14 to 16 minutes or until wooden pick inserted in center comes out clean. Remove from pans to wire rack; cool slightly.
Serve warm.
COMBINE baking mix, raisins, oats, sugar and cinnamon in large bowl. Combine pumpkin pie mix and eggs in medium bowl; mix well. Stir into oat mixture just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full. Sprinkle with Streusel Topping.
BAKE for 14 to 16 minutes or until wooden pick inserted in center comes out clean. Remove from pans to wire rack; cool slightly.
Serve warm.
(Chrsitine made these for book club and they were SCRUMPTIOUS!!)
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