STREUSEL PUMPKIN MUFFINS

Streusel Pumpkin Muffins image

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 45m

Yield 12

Number Of Ingredients 14

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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

Steps:

Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. Spray baking cups with cooking spray.
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.
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.
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 Facts : Calories 218, Carbohydrate 38 g, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 213 mg