Pumpkin Custard Streusel Muffins

Recipe by Hollyism
READY IN: 40mins
SERVES: 24
YIELD: 24 muffins
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 34
    cup water
  • 13
    cup vegetable oil
  • 3
    large eggs
  • 1
    (15 ounce) can packed pumpkin puree
  • 1
    teaspoon cinnamon
  • 12
    teaspoon ground ginger
  • Streusel Topping
  • 34
    cup sugar
  • 34
    cup flour
  • 1
    teaspoon water
  • 1
    teaspoon vanilla
  • 1 12
    teaspoons cinnamon
  • 14
    cup butter, softened
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DIRECTIONS

  • Preheat oven to 350°.
  • Mix muffin batter ingredients with electric mixer on medium speed for two minutes or until smooth.
  • Spray muffin tin with nonstick spray and fill with batter nearly to the top (because these are so moist, they rise very little).
  • Mix together streusel ingredients until crumbly. Top each muffin with some streusel. (You can freeze any leftover streusel to use next time).
  • Bake for 30 minutes or until a toothpick comes out with moist crumbs.
  • Note: If using SuperMoist Cinnamon Swirl Cake Mix, swirl the cinnamon packet into batter after mixed and omit cinnamon and ginger from muffin batter.
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