Best Pumpkin Streusel Custard Recipes

PUMPKIN CUSTARD STREUSEL MUFFINS

Pumpkin Custard Streusel Muffins image

These are sooo easy and sooo delicious. I came up with this recipe (after much trial and error) while trying to make a really moist pumpkin muffin. These are not only moist but custardy, hence the name!

Provided by Hollyism

Categories Quick Breads

Time 40m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 13

Ingredients

1 (18 1/4 ounce) box vanilla cake mix (I like Betty Crocker Natural Vanilla or Betty Crocker SuperMoist Cinnamon Swirl Cake Mixes)
3/4 cup water
1/3 cup vegetable oil
3 large eggs
1 (15 ounce) can packed pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon ground ginger
3/4 cup sugar
3/4 cup flour
1 teaspoon water
1 teaspoon vanilla
1 1/2 teaspoons cinnamon
1/4 cup butter, softened

Steps:

Preheat oven to 350°.
Mix muffin batter ingredients with electric mixer on medium speed for two minutes or until smooth.
Spray muffin tin with nonstick spray and fill with batter nearly to the top (because these are so moist, they rise very little).
Mix together streusel ingredients until crumbly. Top each muffin with some streusel. (You can freeze any leftover streusel to use next time).
Bake for 30 minutes or until a toothpick comes out with moist crumbs.
Note: If using SuperMoist Cinnamon Swirl Cake Mix, swirl the cinnamon packet into batter after mixed and omit cinnamon and ginger from muffin batter.

Nutrition Facts : Calories 190.3, Fat 8.1, SaturatedFat 2.2, Cholesterol 31.9, Sodium 164.5, Carbohydrate 27.5, Fiber 0.6, Sugar 15.9, Protein 2.4

PUMPKIN STREUSEL CUSTARD

Pumpkin Streusel Custard image

This is a delectable dessert for chilly fall and winter days. The streusel topping complements the smooth, spicy custard to perfection. I adjusted a dessert recipe in my files to come up with this two-serving version. -Maxine Smith, Owanka, South Dakota

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 2 servings.

Number Of Ingredients 14

Ingredients

1 egg
1/4 cup packed brown sugar
1/4 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon each ground allspice, ginger and nutmeg
2/3 cup canned pumpkin
1/2 cup evaporated milk
TOPPING:
1 tablespoon brown sugar
2 teaspoons all-purpose flour
1/4 teaspoon ground cinnamon
1 teaspoon cold butter
2 tablespoons chopped pecans

Steps:

In a bowl, beat the egg. Add brown sugar, vanilla, salt and spices. Stir in pumpkin and milk. Pour into two greased 8- or 10-oz. custard cups. Bake at 325° for 20 minutes. Meanwhile, for topping, combine brown sugar, flour and cinnamon in a small bowl. Cut in butter until crumbly; stir in pecans. Sprinkle over custard. Bake 15 minutes longer or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 345 calories, Fat 14g fat (5g saturated fat), Cholesterol 131mg cholesterol, Sodium 420mg sodium, Carbohydrate 47g carbohydrate (43g sugars, Fiber 2g fiber), Protein 9g protein.

PUMPKIN STREUSEL CUSTARD RECIPE

Pumpkin Streusel Custard Recipe image

How to make Pumpkin Streusel Custard Recipe

Provided by @MakeItYours

Number Of Ingredients 15

Ingredients

Ingredients
1 egg
1/4 cup packed brown sugar
1/4 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon each ground allspice, ginger and nutmeg
2/3 cup canned pumpkin
1/2 cup evaporated milk
TOPPING:
1 tablespoon brown sugar
2 teaspoons all-purpose flour
1/4 teaspoon ground cinnamon
1 teaspoon cold butter
2 tablespoons chopped Diamond of California® Pecans

Steps:

In a bowl, beat the egg. Add brown sugar, vanilla, salt and spices. Stir in pumpkin and milk. Pour into two greased 8- or 10-oz. custard cups. Bake at 325° for 20 minutes. Meanwhile, for topping, combine brown sugar, flour and cinnamon in a small bowl. Cut in butter until crumbly; stir in pecans. Sprinkle over custard. Bake 15 minutes longer or until a knife inserted near the center comes out clean. Yield: 2 servings.