Pumpkin Custard Streusel Muffins
These are sooo easy and sooo delicious. I came up with this recipe (after much trial and error) while trying to make a really moist pumpkin muffin. These are not only moist but custardy, hence the name!
Ingredients
24 serv.- Muffin Batter
- vanilla cake mix1 box
(18 1/4 ounce) box vanilla cake mix (I like Betty Crocker Natural Vanilla or Betty Crocker SuperMoist Cinnamon Swirl Cake Mixes)
- water↗3⁄4 cup
- vegetable oil↗1⁄3 cup
- eggs↗3
large
- pumpkin puree↗1 can
(15 ounce) packed
- cinnamon↗1 teaspoon
- ground ginger↗1⁄2 teaspoon
- Streusel Topping
- sugar↗3⁄4 cup
- flour↗3⁄4 cup
- water↗1 teaspoon
- vanilla↗1 teaspoon
- cinnamon↗1 1⁄2 teaspoons
- butter↗1⁄4 cup
softened
Step-by-step instructions
- 1
Preheat oven to 350°.
- 2
Mix muffin batter ingredients with electric mixer on medium speed for two minutes or until smooth.
- 3
Spray muffin tin with nonstick spray and fill with batter nearly to the top (because these are so moist, they rise very little).
- 4
Mix together streusel ingredients until crumbly. Top each muffin with some streusel. (You can freeze any leftover streusel to use next time).
- 5
Bake for 30 minutes or until a toothpick comes out with moist crumbs.
- 6
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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