Ingredients
-
-
1
-
3/4
-
1/3
-
3
-
1
-
1
-
1/2
-
-
3/4
-
3/4
-
1
-
1
-
1 1/2
-
1/4
Directions
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!, I baked this in a sheet pan for 15 min and it was great I put a glaze on half for my parents but I did not think it was needed, Great muffins!! Moist, tasty and unbelievably light Three out of five people who tasted them asked for the recipe
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Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Mix Muffin Batter Ingredients With Electric Mixer on Medium Speed For Two Minutes or Until Smooth. |
|
3
Done
|
Spray Muffin Tin With Nonstick Spray and Fill With Batter Nearly to the Top (because These Are So Moist, They Rise Very Little). |
|
4
Done
|
Mix Together Streusel Ingredients Until Crumbly. Top Each Muffin With Some Streusel. (you Can Freeze Any Leftover Streusel to Use Next Time). |
|
5
Done
|
Bake For 30 Minutes or Until a Toothpick Comes Out With Moist Crumbs. |
|
6
Done
|
Note: If Using Super Moist Cinnamon Swirl Cake Mix, Swirl the Cinnamon Packet Into Batter After Mixed and Omit Cinnamon and Ginger from Muffin Batter. |
