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Streusel Pumpkin Muffins
Streusel Pumpkin Muffins
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Prep Time:
20 minutes
Total Time:
45 minutes
Whip up a batch of tasty pumpkin-gingersnap muffins with Gold Medal® flour for a quick and delicious breakfast treat. Ready in just 45 minutes!
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 cup canned pumpkin (not pumpkin pie mix)
  • 1/2 cup buttermilk
  • 2 tablespoons vegetable oil
  • 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
Instructions:
  • Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners and spray them with cooking spray.
  • Combine 1 1/2 cups flour, 1 cup brown sugar, baking soda, pumpkin pie spice, and salt in a large bowl. Gently fold in pumpkin, buttermilk, oil, and egg until just combined. Portion batter evenly into muffin cups.
  • Combine gingersnaps, 3 tablespoons flour, 3 tablespoons brown sugar, and butter in a small bowl, using a fork to mix until crumbly. Sprinkle the mixture evenly over the batter in each cup.
  • Bake for 24 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from the pan and sprinkle with sliced almonds. Serve warm.

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