Recipe: Pumpkin Spice Muffins with Streusel Topping (using reduced fat Bisquick)

PUMPKIN SPICE MUFFINS

FOR THE MUFFIN BATTER:
1/2 cup canned pumpkin puree (unsweetened)
1/2 cup fat free milk
1 egg
2 cups reduced fat baking mix (Bisquick)
1/4 cup sugar
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground ginger

FOR THE STREUSEL TOPPING:
1 Tbsp reduced fat baking mix (Bisquick)
2 Tbsp sugar
1/4 tsp ground cinnamon
2 tsp soft margarine

Preheat oven to 400 degrees F. Coat muffin pan with nonstick cooking spray. 

Combine pumpkin, milk and egg with a fork; set aside. 

Combine the dry ingredients for the muffin batter and add to pumpkin mixture. Stir until moist. Fill prepared muffin cups 2/3 full. 

Combine streusel ingredients and sprinkle over muffins. 

Bake for 15 minutes. Serve warm.

From: Kathy, IN

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