Streusel Pumpkin Muffins Recipe
Enjoy breakfast with these delightful pumpkin-gingersnaps muffins made using Gold Medal® all-purpose flour – ready in 45 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bettycrocker.com.
Cooking tools:
- Muffin tin
- Cupcake liner
- Cooling rack
- Pastry cutter
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Spoon
- Spatula
- Oven
- Toothpick
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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