Thursday, November 14, 2013

Libby's Pumpkin Crumble-Top Muffins

We all know about Libby's pumpkin pie... but do you know about Libby's pumpkin crumble-top muffins?? Oh my word... they are amazing.  I mean really, I can't think of a better November morning breakfast.

My sweetest friend, Hannah, sent me a lovely Michigan-fall care package from Plymouth Orchards which included a pumpkin cookie mix and pumpkin butter.  The cookie mix called to use the pumpkin butter, but I couldn't bring myself to use the pumpkin butter all at once.  As a substitute, I used Libby's pumpkin pie mix.  On the inside of the pumpkin pie mix wrapper, I found this lovely recipe... it was fate.



What you need:

  • 4 cups all-purpose baking mix (I used Bisquick)
  • 1 cup raisins (optional)
  • 2/3 cup quick or old-fashioned oats
  • 2/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 can (30 oz.) Libby's Pumpkin Pie Mix
  • 2 large eggs
  • Streusel topping (recipe follows)

How to:
1.  Combine raisins, baking mix, sugar, oats, and cinnamon into a large bowl.
2.  Combine pumpkin pie mix and eggs into a medium bowl.
3.  For the streusel topping, combine 3 tablespoons of all-purpose flour, 3 tablespoons of sugar, and 1 teaspoon of cinnamon into a small bowl. Cut in 2 tablespoons of butter, using a knife, until the mixture is crumbly (don't over mix the butter).
4.  Stir the pumpkin pie and egg mixture into the large bowl.
5.  Fill a lined muffin tin 3/4 full with the batter and sprinkle with streusel topping.
6.  Bake for 15 minutes or so, at 400 degrees.




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