Crumble-Top Pumpkin Muffins

By melanieroe

Prep: 25 min
Cooking: 16 min
Yields: 24 muffins (2 dozen)

NUTRITION FACTS
Serving Size 1/24 of recipe
Calories 180
Calories from Fat. 20
% Daily Value
Total Fat 2g 3%
Saturated Fat 1g 4%
Cholesterol 20mg 7%
Sodium 270mg 11%
Carbohydrates 38g 13%
Dietary Fiber 3g 12%
Sugars 16g
Protein 5g
Vitamin A 40%
Vitamin C 0%
Calcium 4%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet

Ingredients

• 4 cups all-purpose baking mix
• 1 cup raisins, (optional)
• 2/3 cup quick or old-fashioned oats
• 2/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 can (30 oz.) LIBBY'S® Easy Pumpkin Pie Mix
• 2 large eggs
• Streusel topping (recipe follows)

Details

Servings 24
Adapted from verybestbaking.com

Preparation

Step 1

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.