Thursday, November 25, 2010

Pumpkin spice streusel muffins

Sometimes the name says it all. I found a shortcut recipe for pumpkin muffins online somewhere a while back and thought it sounded too interesting not to try. I'm always up for a culinary adventure including something prepared or packaged to turn it into something much more than it was ever meant to be. However, true to form, I am genetically incapable of following a recipe so mid-mix, I changed it up and I'm glad I did.

Make these. You'll be happy.

In an enormous bowl, combine:

1 box spice cake mix (really, Duncan Hines rocks here)
1 15 oz can pumpkin puree (not pie filling!)
1/2 cup of water
1 egg

*the original "recipe" doesn't include an egg. I thought these needed the additional lightness and the egg supplies that beautifully. I also sometimes sprinkle a light dusting of cinnamon on the dry mix, not always, but I'm trying to keep it real and confess to the little somethings I do to recipes to make them a little more than they were.

Fill 12 papered and greased (trust me here) muffin tin.

You can bake them off like this, if you're dull, boring and pedantic when really all they need to take you to outer space is a streusel topping!


1 stick butter (or a stick of margarine will work here actually)
1 cup flour
1 cup brown sugar

Combine until it's crumbly and yummy, lightly pack it high on the muffins and press down slightly to be sure it's stuck into the batter. There is more topping than you need here so you can pop any leftover into a ziploc and toss it in the freezer for next time you need a streusel 'hit'.

Bake at 375 until a knife comes clean, mine too 25 minutes today.

Trust me, always have the cake mix and pumpkin on hand, a $1.64 investment will give you substantially more joy every time you make them!!


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