Crumble Top Pumpkin Muffins Recipes

ISAIAH'S PUMPKIN MUFFINS WITH CRUMBLE TOPPING

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.

PUMPKIN MUFFINS WITH STREUSEL TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.
• Combine 2 1/2 cups flour, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well. Fold in raisins.
• Beat 1/4 cup brown sugar with butter in a bowl until creamy and smooth. Whisk 2 tablespoons oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until streusel topping is crumbly.
• Pour the batter into the prepared muffin tin. Sprinkle each muffin with streusel topping.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes.

PUMPKIN CRUMB CAKE MUFFINS

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.

CRUMBLE TOP PUMPKIN MUFFINS

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.

CRUMBLE TOP PUMPKIN MUFFINS

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.

PUMPKIN MUFFINS WITH CRUMBLE TOPPING (G/F)

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.