Streusel Pumpkin Muffins

 


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

  • Steps

1 Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. Spray baking cups with cooking spray.

    2 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.

      3 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.

      4 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.

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