Zutaten für Pumpkin Custard Streusel Muffins
- Vanilla Cake Mix
- Water
- Vegetable Oil
- 2 large eggs
- 1 (15-ounce) can pumpkin puree
- 1 teaspoon ground cinnamon
- Ground Ginger
- 1 cup granulated sugar
- 2 cups all-purpose flour
- Vanilla
- Butter
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Zubereitung von Pumpkin Custard Streusel Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the pumpkin puree, eggs, oil, sugar, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- In a medium bowl, combine the streusel topping ingredients: flour, brown sugar, oats, cinnamon, and butter. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Fill each muffin liner about ¾ full with batter.
- Sprinkle each muffin generously with the streusel topping.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs attached.
- Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
63g
Fat
10g
Carbs
9g
