Crumble-Top Pumpkin Muffins
Recipe

Crumble-Top Pumpkin Muffins

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Recién sacados del horno, estos panecillos cubiertos de migajas son para chuparse los dedos.

25 mins. to Prepare

16 mins. Cooking Time

0 mins. Standing Time

41 mins. Total

Servings: 24 muffins (2 dozen)

Difficulty: Intermediate

This recipe is: Low Fat

Ingredients

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Directions

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.

 

Amount Per Serving
Servings: 24 muffins (2 dozen)
Calories180
Calories from Fat20
%Daily Value*
Total Fat 2g3%
Saturated Fat 1g4%
Cholesterol 20mg7%
Sodium 270mg11%
Carbohydrates 38g13%
Dietary Fiber 3g12%
Sugars 16g
Protein 5g
Vitamin A40%
Vitamin C0%
Calcium4%
Iron8%
* Percent Daily Values are based on a 2,000 calorie diet.
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