Crumble Top Pumpkin Muffins |
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Prep Time: 25 Minutes Cook Time: 16 Minutes |
Ready In: 41 Minutes Servings: 1 |
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My DH accidentally came home with Pumkin Pie Mix instead of canned Pumpkin - sometimes the best things come out of mistakes. The vote has been to favor the white chocolate chips and cinnamon chips, so I usually make a batch of each, but the raisins, Craisins, or semi sweet chocolate chips would all be terrific. Ingredients:
4 cups baking mix, all-purpose |
1 cup raisins (optional) or 1 cup white chocolate chips (optional) or 1 cup cinnamon baking chips (optional) or 1 cup semi-sweet chocolate chips (optional) |
2/3 cup quick oats or 2/3 cup old fashioned oats |
2/3 cup granulated sugar |
1 teaspoon ground cinnamon |
1 (30 ounce) can pumpkin pie mix, such as libby's easy pumpkin pie mix (not canned pumpkin, they are different) |
2 large eggs |
3 tablespoons all-purpose flour |
3 tablespoons granulated sugar |
3/4 teaspoon ground cinnamon |
2 tablespoons butter |
Directions:
1. PREHEAT oven to 400°F.
2. Paper-line or grease 24 muffin cups.
3. COMBINE baking mix, raisins, oats, sugar and cinnamon in large bowl.
4. Combine pumpkin pie mix and eggs in medium bowl; mix well.
5. Stir into oat mixture just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full.
6. Sprinkle with Streusel Topping.
7. BAKE for 14 to 16 minutes or until wooden pick inserted in center comes out clean. Remove from pans to wire rack; cool slightly.
8. Serve warm.
9. FOR STREUSEL TOPPING:.
10. COMBINE 3 tablespoons all-purpose flour, 3 tablespoons granulated sugar and 3/4 teaspoon ground cinnamon in small bowl.
11. Cut in 2 tablespoons butter with pastry blender or two knives until mixture is crumbly.
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