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

Breads - Muffins, Quick Breads
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
MsgID: 0226583
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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More recipes:

Morning Muffins
Make 12 regular size muffins or 6 large "bakery" style muffins. "Regardless of size, they'll be delicious!" - From: Mazola Oil
"we add molasses and use wild blueberries; we like the lower water content of the wild ones. The muffins are topped with almond streusel, for more flavor and texture." - From: Bouchon Bakery
"A great whole grain treat to start the morning off right." - From: Mazola Oil
"These muffins are filled to the brim with dried fruit and flaxseeds. If cranberry isn't your fruit, use dried cherries or dried apricots instead." - From: Canadian Living Best Recipes Ever
"This batter will keep in the refrigerator, covered airtight, for up to two weeks." - From: The Times-Picayune
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