Pumpkin carving for our twosome is the same every year… Ryan cuts into the pumpkin and removes the seeds (which we save and I later bake) and I carve the face! Here’s a picture of one of our previous creations:
Since the wonderful hostess Merri has promised homemade chili at the event this year, I wanted to bring something festive and tasty to share.
After browsing the internet for pumpkin-inspired breads, desserts, cheesecakes and more, I stumbled upon a recipe for Crumble Top Pumpkin Muffins and knew I had a winner.
As if the crumbly streusel topping wasn’t reason enough to make these muffins, I have a box of Bisquick Heart Smart baking mix chillin’ in the pantry dying to be used in a delicious recipe. I think I found a winner!
Though the recipe calls for muffins, I decided to make a pumpkin loaf because I figured it would remain fresher than individual muffins might since we won’t be enjoying the loaf until tomorrow night.
Here are all the goodies required to make this bad boy:
Following the recipe (which I cut in half), I combined the Bisquick Heart Smart baking mix, oats, sugar and cinnamon in a large bowl. (I omitted the raisins because I didn’t have any on hand.)
In a separate bowl, I combined the pumpkin pie mix and egg before stirring it into the oat mixture.
Talk about easy-peasy! The loaf was nearly complete and I poured the batter into a lovely lil’ disposable loaf pan, so we may leave any remains with our wonderful hosts.
To create the streusel topping, I combined flour, sugar and cinnamon before slicing in the butter to make the mixture crumbly.
After topping the loaf with the streusel, I let it bake for approximately 35 minutes.
The aroma was unbelievable. We could hardly resist having a slice when I pulled it out of the oven.
Since we’re saving it for tomorrow, I cannot speak on how it tastes, but if the batter and smell are any indication, I think we’ll be swapping Halloween high-fives!
Crumble Top Pumpkin Muffins Recipe
- 4 cups all-purpose baking mix
- 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.) pumpkin pie mix
- 2 large eggs
- Streusel topping (recipe follows)
PREHEAT oven to 400° F. Paper-line or grease 24 muffin cups.
COMBINE baking mix, raisins, oats, sugar and cinnamon in large bowl. Combine pumpkin pie mix and eggs in medium bowl; mix well. Stir into oat mixture just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full. Sprinkle with Streusel Topping.
BAKE for 14 to 16 minutes or until wooden pick inserted in center comes out clean. Remove from pans to wire rack; cool slightly. Serve warm.
COMBINE 3 tablespoons all-purpose flour, 3 tablespoons granulated sugar and 3/4 teaspoon ground cinnamon in small bowl. Cut in 2 tablespoons butter with pastry blender or two knives until mixture is crumbly.
Makes 24 muffins with 180 calories each.