Pumpkin Spice Muffins
Yield
1 dozenPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
canned pumpkin purée
|
|
| ½ | cup |
milk
|
|
| 1 | each |
eggs
|
|
| 2 | cups |
biscuit baking mix (bisquick)
|
*
|
| ¼ | cup |
sugar
|
|
| ½ | teaspoon |
nutmeg
ground |
|
| ½ | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
ginger
ground |
|
| Streusel topping | |||
| 1 | tablespoon |
biscuit baking mix (bisquick)
|
|
| 2 | tablespoons |
sugar
|
|
| ¼ | teaspoon |
cinnamon
ground |
|
| 2 | teaspoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
canned pumpkin purée
|
|
| 118 | ml |
milk
|
|
| 1 | each |
eggs
|
|
| 473 | ml |
biscuit baking mix (bisquick)
|
*
|
| 59 | ml |
sugar
|
|
| 2.5 | ml |
nutmeg
ground |
|
| 2.5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
ginger
ground |
|
| Streusel topping | |||
| 15 | ml |
biscuit baking mix (bisquick)
|
|
| 3E+1 | ml |
sugar
|
|
| 1.3 | ml |
cinnamon
ground |
|
| 1E+1 | ml |
butter
|
|
Directions
In a mixing bowl, combine pumpkin, milk and egg with a fork. Combine dry ingredients; add to mixing bowl and stir just until moistened.
Spoon into 12 well greased muffin cups.
Combine streusel ingredients; sprinkle over muffins.
Bake at 400℉ (200℃) for 15 minutes or until golden brown.
