Crumble-Top Pumpkin Muffins
Recipe

Crumble-Top Pumpkin Muffins

4.4 79 Recipe Reviews | Rate this Recipe | 1453 Saves
Crumble-Top Pumpkin Muffins are delicious and you'll love the streusel topping.

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

Check all

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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5 Stars47
4 Stars24
3 Stars3
2 Stars4
1 Star1

I really didn't expect these to turn out so bland, especially with the majority of the reviews being so positive. I agree with many of the posters that rated it a 3 or less, you CAN taste the baking mix. If you are planning on making this recipe (because it received so many positive reviews), I'd suggest adding pumpkin pie spice to the dry ingredients, that should help hide the baking mix taste and give it a more pumpkin-y taste.

We all love pumpkin goodies and this was a great find. To get it to the table quicker, I used a loaf pan,baking at 350 degrees for 60-70 minutes. Yum!

I made these over the weekend, I substituted frozen cranberries for the raisins. I used Baking Mix, the taste is good, I don't notice the taste of the baking mix like some others stated. It was a little hard to get everything mixed up, I still ended up with a few "spots" of baking mix that I didn't get mixed in good enough.

I just made these for the first time and they're great, but I can definitely taste the Bisquik a little. They're much more moist than the Pumpkin Oat Muffins on the site, and have a lot more flavor. I doubled the amount of cinnamon in the batter, and used brown sugar instead of white for the streusel topping.

My husband claims to "hate" pumpkin. But, he gobbled these muffins up...my children too. It's a delicious way to get my family to eat pumpkin with all of it's vitamins and minerals. Now, my daughter even requests these muffins over cup-cakes! What more can you ask for?

I am not a Bisquik fan and sure enough, it spoiled the taste a bit as you can taste the Bisquik. I also found them a bit too dense. I really liked the raisins, I used large raisins, the crumble top turned out well, and I liked someone's suggestion of adding chopped nuts, that would have worked out well. Overall, a solid recipe but it could be lighter.

This recipe is missing liquid of some sort. Not a good recipe. It needs fixing.

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