Categories: Breakfast, Muffins, Pumpkin
Ingredients
- Muffin Batter:
- 1 (18 1/4 ounce) box vanilla cake mix (I like Betty Crocker Natural Vanilla or Betty Crocker SuperMoist Cinnamon Swirl Cake Mixes)
- 3/4 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 (15 ounce) can packed pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- Streusel Topping:
- 3/4 cup sugar
- 3/4 cup flour
- 1 teaspoon water
- 1 teaspoon vanilla
- 1 1/2 teaspoons cinnamon
- 1/4 cup butter , softened
Directions
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Preheat oven to 350°.
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Mix muffin batter ingredients with electric mixer on medium speed for two minutes or until smooth.
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Spray muffin tin with nonstick spray and fill with batter nearly to the top (because these are so moist, they rise very little).
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Mix together streusel ingredients until crumbly. Top each muffin with some streusel. (You can freeze any leftover streusel to use next time).
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Bake for 30 minutes or until a toothpick comes out with moist crumbs.
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Note: If using SuperMoist Cinnamon Swirl Cake Mix, swirl the cinnamon packet into batter after mixed and omit cinnamon and ginger from muffin batter.