Crumble Top Pumpkin Muffins With Streusel Topping Recipes

Steps:

• In a large bowl, combine the flour, sugar, baking powder, pie spice and salt. In another bowl, combine the eggs, pumpkin, oil and vanilla. Stir into dry ingredients just until moistened. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter., For topping, combine the flour, sugar, brown sugar and pie spice; cut in shortening until crumbly. Sprinkle over batter. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean., Cool for 5 minutes before removing from pan to a wire rack. Dust with confectioners' sugar if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 muffin cups.
• Beat 3/4 cup brown sugar, white sugar, and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy. Add eggs; beat until incorporated. Beat in pumpkin puree and water.
• Mix 1 3/4 cup flour, baking soda, salt, 1 teaspoon cinnamon, ginger, and nutmeg in a separate bowl. Stir flour mixture into pumpkin mixture. Spoon batter into the prepared muffin cups.
• Combine 1/3 cup brown sugar, 1 tablespoon flour, 1 tablespoon butter, and 1/4 teaspoon cinnamon in a bowl using two forks until mixture is crumbly. Sprinkle streusel onto each muffin.
• Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes.

Steps:

• Preheat oven to 400 degrees F. Paper-line or grease 24 muffin cups. Combine baking mix, raisins, oats, sugar, and cinnamon in a large bowl. Combine pumpkin pie mix and eggs in a medium bowl; mix well. Stir in oat mixture until just moistened. Spoon batter into prepared muffin cups, filling 3/4 full. Sprinkle with Streusel Topping. Bake for 14-16 minutes or until wooden pick inserted in center comes out clean. Remove from pans to wire rack; cool slightly. Serve warm. Streusel Topping: Combine flour, sugar and cinnamon in small bowl. Cut in butter with pastry blender or 2 knives until mixture is crumbly.

Steps:

• PREHEAT oven to 400°F.
• Paper-line or grease 24 muffin cups.
• COMBINE baking mix, raisins, oats, sugar and cinnamon in large bowl.
• Combine pumpkin pie mix and eggs in medium bowl; mix well.
• Stir into oat mixture just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full.
• Sprinkle with Streusel Topping.
• BAKE for 14 to 16 minutes or until wooden pick inserted in center comes out clean. Remove from pans to wire rack; cool slightly.
• Serve warm.
• FOR STREUSEL TOPPING:.
• COMBINE 3 tablespoons all-purpose flour, 3 tablespoons granulated sugar and 3/4 teaspoon ground cinnamon in small bowl.
• Cut in 2 tablespoons butter with pastry blender or two knives until mixture is crumbly.

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. Beat in the pumpkin, buttermilk, eggs, molasses and orange zest. In a second bowl, combine the flour, baking soda, baking powder, pumpkin pie spice and salt; gradually add to pumpkin mixture just until blended. Fill greased or paper-lined muffin cups two-thirds full. , For topping, combine flour and brown sugar; cut in butter until mixture is crumbly. Sprinkle over batter. Bake until a toothpick inserted in the muffin comes out clean, 20-25 minutes. Cool in pan for 5 minutes before removing to a wire rack to cool completely.