PUMPKIN MUFFINS WITH STREUSEL TOPPING
This is a moist and hearty breakfast muffin made with fresh pumpkin, oatmeal, and brown sugar.
Provided by BRETTNSHARA
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 55m
Yield 18
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.
- Combine 2 1/2 cups flour, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well. Fold in raisins.
- Beat 1/4 cup brown sugar with butter in a bowl until creamy and smooth. Whisk 2 tablespoons oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until streusel topping is crumbly.
- Pour the batter into the prepared muffin tin. Sprinkle each muffin with streusel topping.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes.
Nutrition Facts : Calories 291.5 calories, Carbohydrate 46.6 g, Cholesterol 34.4 mg, Fat 10.7 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 2.4 g, Sodium 371.5 mg, Sugar 28.8 g
PUMPKIN STREUSEL CUPCAKES
A delicious crumb filling becomes the center of attention inside these yummy confections that taste like pumpkin bread. -Donna Gish, Blue Springs, Missouri
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the cake mix, water, eggs and pumpkin. Beat on low speed just until moistened. Beat on medium for 2 minutes., In a small bowl, combine brown sugar and cinnamon; cut in butter until crumbly. Fill paper-lined muffin cups one-fourth full with batter. Drop streusel by heaping teaspoonfuls into center of each cupcake. Cover with remaining batter., Bake at 350° for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cupcakes. Store in the refrigerator.
Nutrition Facts : Calories 204 calories, Fat 8g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 213mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.
PUMPKIN STREUSEL COFFEE CAKE
A simple, spiced pumpkin cake with an irresistibly crunchy streusel topping that you'll want to make all the time, and not just because it's easy. Cut out a piece for an afternoon snack, grab a bit for a morning pick-me-up, or bring it out for a comforting chaser to a fall dinner-it'll get raves every time.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
- In medium bowl, mix 1 cup Bisquick™ mix, the oats and brown sugar. Cut in cold butter, using fork or pastry blender, until mixture is crumbly; set aside.
- In small bowl, mix 1 1/2 cups Bisquick™ mix and the pumpkin pie spice; set aside. In medium bowl, beat eggs, granulated sugar, milk, oil and pumpkin with whisk until well blended. Beat in Bisquick™ and spice mixture until blended. Pour batter in pan. Sprinkle streusel over top.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Let stand 20 minutes. Cut into 4 rows by 4 rows.
- Store loosely covered.
Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 14 g, TransFat 0 g
SURPRISE PUMPKIN CUPCAKES
I like to share these little pumpkin cakes at work. Cupcakes are the perfect workplace treat because they're already wrapped up and so easy to eat. -Kathleen Dimmich, Easton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. In small bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended. , For filling, in another small bowl, beat cream cheese and sugar until smooth. Add egg; beat on low just until combined. , Fill paper-lined muffin cups one-third full. Drop filling by tablespoonfuls into center of each cupcake. Cover with remaining batter. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the pumpkin portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Dust with confectioners' sugar if desired. Refrigerate leftovers.
Nutrition Facts : Calories 250 calories, Fat 14g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 179mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON-PUMPKIN STREUSEL BUNDT® CAKE
The streusel lines the Bundt® cake pan which in turn bakes into the cake, yielding a slightly crunchy texture, but tender, crumbed cake. The supreme Saigon cinnamon is more robust than brands sold in stores. I highly recommend it!
Provided by thedailygourmet
Time 1h35m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick cooking spray, paying attention to crevices.
- Whisk flour, baking soda, cinnamon, nutmeg, pumpkin pie spice, and salt for cake together in a medium bowl.
- Beat sugar, oil, and vanilla bean paste together in a separate mixing bowl for 2 minutes. Add eggs, one at a time, beating well after each addition. Alternate adding pumpkin and flour mixture to the sugar mixture. Set cake batter aside.
- Combine flour, all of the brown sugar, melted butter, cinnamon, and salt for streusel in a bowl. Sprinkle half of the streusel on the interior of the prepared Bundt® pan, lightly pressing streusel against the sides of the pan. Pour 1/3 of the cake batter into the pan and sprinkle some streusel onto the batter; repeat two more times.
- Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.
Nutrition Facts : Calories 503.3 calories, Carbohydrate 71.6 g, Cholesterol 51.6 mg, Fat 22.3 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 3.1 g, Sodium 425.6 mg, Sugar 41.4 g
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