ISAIAH'S PUMPKIN MUFFINS WITH CRUMBLE TOPPING
These tender muffins have a subtle pumpkin flavor and sugary topping that make them special. Fabulous warm, they make a quick gluten-free breakfast your whole family can love. -Silvana Nardone, New York, New York
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 306 calories, Fat 15g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 229mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 3g fiber), Protein 3g protein.
PUMPKIN CRUMB CAKE MUFFINS
These pumpkin crumb cake muffins just scream autumn to me. I love a rich, moist muffin that's topped with plenty of crumb topping. Honestly, the topping may be the best part. -Andrea Potischman, Menlo Park, California
Provided by Taste of Home
Categories Breakfast
Time 45m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first 7 ingredients. In another bowl, whisk egg, pumpkin, melted oil and sour cream until blended. Add to flour mixture; stir just until moistened. Fill 8 greased or paper-lined muffin cups., For topping, in a small bowl, mix flour, sugars and cinnamon; stir in melted butter until crumbly. Sprinkle over batter; press lightly into batter. Bake until a toothpick inserted in center comes out clean, 22-25 minutes. Cool 5 minutes before removing from pan to a wire rack., Combine glaze ingredients; drizzle over muffins. Serve warm.
Nutrition Facts : Calories 342 calories, Fat 19g fat (15g saturated fat), Cholesterol 31mg cholesterol, Sodium 131mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN MUFFINS WITH CRUMBLE TOPPING (G/F)
I found this recipe in one of my mom's magazines and thought how great it would be to make a GF muffin recipe for my church class. I love the idea of a crumb topping on a pumpkin muffin too. I hope you enjoy. Based on what I've read if you want to use general all purpose flour it should be an equal swap between GF baking flour to all-purpose flour.
Provided by HokiesMom
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- MUFFINS: 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 the wet ingredients into the dry ingredients just until moistened.
- Coat muffin pans with non-stick spray or use muffin liners and fill each three-fourths full with batter.
- CRUMBLE TOPPING: Combine the flour, sugar, brown sugar and pie spice. Cut in the shortening until crumbly.
- Sprinkle crumble topping over each muffin batter.
- Bake at 350F for 25-30 minutes or until a toothpick test passes clean.
- Cool for 5 minutes in pan before removing from pan to wire rack to cool completely or you may serve warm.
CRUMBLE TOP PUMPKIN MUFFINS
Make and share this Crumble Top Pumpkin Muffins recipe from Food.com.
Provided by Recipe Junkie
Categories Quick Breads
Time 24m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, combine baking mix, wheat germ, sugar, cinnamon, and raisins.
- Set aside.
- In medium bowl with fork, combine pumpkin and eggs.
- Add liquid ingredients to dry ingredients.
- Stir til moist.
- Spoon batter into 24 greased or paper cups.
- Sprinkle streusel over batter.
- Bake at 400 for 14-16 min or til toothpick comes out clean.
- Cool 5 minutes.
- Remove from pans.
- Cool on wire rack.
- To make streusel, use pastry blender or 2 knives to cut in 2 T margarine until mix is crumbly.
- Sprinkle over muffins.
Nutrition Facts : Calories 157, Fat 3.9, SaturatedFat 1, Cholesterol 18, Sodium 262.3, Carbohydrate 28.2, Fiber 1.3, Sugar 13.3, Protein 3.3
CRUMBLE TOP PUMPKIN MUFFINS
This is my spin on a delicious muffin recipe I found on Libby's website. My DH accidentally came home with Pumkin Pie Mix instead of canned Pumpkin -- sometimes the best things come out of mistakes!! The vote has been to favor the white chocolate chips and cinnamon chips, so I usually make a batch of each, but the raisins, Craisins, or semi sweet chocolate chips would all be terrific!!!
Provided by Mommy Diva
Categories Quick Breads
Time 41m
Yield 24 muffins
Number Of Ingredients 11
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.
Nutrition Facts : Calories 177.2, Fat 4.7, SaturatedFat 1.6, Cholesterol 20.6, Sodium 341.7, Carbohydrate 31.5, Fiber 3.7, Sugar 9.5, Protein 3
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PUMPKIN MUFFINS WITH CRUMB TOPPING RECIPE - FOOD
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4/5 (1)Category Bread + DoughServings 12Total Time 1 hr
- In a small bowl, mix all of the ingredients together. Cover and freeze until chilled, about 30 minutes.
- In a bowl, combine the flour, brown sugar, cinnamon and salt. Work in the butter with your fingers. Press the mixture into small clumps. Refrigerate the topping until chilled, about 15 minutes.
- Preheat the oven to 350° and line a 12-cup muffin tin with paper or foil liners. In a medium bowl, whisk the flour with the cinnamon, nutmeg, cloves, baking soda, baking powder and salt. In a large bowl, using an electric mixer, beat the eggs with the brown sugar, oil and pumpkin puree. Beat in the dry ingredients until evenly incorporated.
- Spoon half of the batter into the prepared muffin cups. Drop heaping teaspoons of the cream cheese filling in the center of each cup and spoon the remaining batter on top. Sprinkle the crumb topping over the batter. Bake for about 30 minutes, until a toothpick inserted in the center of the muffins comes out clean. Let the muffins cool for 10 minutes before turning them out onto a rack to cool completely.
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