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Crumble-Top Pumpkin Muffins are delicious and you'll love the streusel topping.
Original reipce makes 2 dozen Change Servings
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.
| Calories | 180 |
| Calories from Fat | 20 |
| %Daily Value* | |
| Total Fat 2g | 3% |
| Saturated Fat 1g | 4% |
| Cholesterol 20mg | 7% |
| Sodium 270mg | 11% |
| Total Carbohydrate 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 2,000 calorie diet. |
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