Crumble Top Pumpkin Muffins Recipe

Name: Crumble Top Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups baking mix; ⅔ cup wheat germ; ⅔ cup granulated sugar; 1 teaspoon ground cinnamon; 1 cup raisins; 3 ¼ cups pumpkin (or 30 oz can); 2 eggs; 3 tablespoons flour; 3 tablespoons sugar; ¾ teaspoon ground cinnamon

Servings: persons

4 cups baking mix
⅔ cup wheat germ
⅔ cup granulated sugar
1 teaspoon ground cinnamon
1 cup raisins
3 ¼ cups pumpkin (or 30 oz can)
2 eggs
3 tablespoons flour
3 tablespoons sugar
¾ teaspoon ground cinnamon

1
In large bowl, combine baking mix, wheat germ, sugar, cinnamon, and raisins.
2
Set aside.
3
In medium bowl with fork, combine pumpkin and eggs.
4
Add liquid ingredients to dry ingredients.
5
Stir til moist.
6
Spoon batter into 24 greased or paper cups.
7
Sprinkle streusel over batter.
8
Bake at 400 for 14-16 min or til toothpick comes out clean.
9
Cool 5 minutes.
10
Remove from pans.
11
Cool on wire rack.
12
To make streusel, use pastry blender or 2 knives to cut in 2 T margarine until mix is crumbly.
13
Sprinkle over muffins.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups baking mix, ⅔ cup wheat germ, ⅔ cup granulated sugar, 1 teaspoon ground cinnamon, and more.

Yes, Crumble Top Pumpkin Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crumble Top Pumpkin Muffins

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