Thursday, September 16, 2010

Recipe Review: Streusel Topped Pumpkin Spice Muffins

I don't about you, but there are mornings when I struggle with the girls over breakfast.  I don't want them to aways have cold cereal and I don't always have time to make eggs or cheesy grits (a favorite at this house!).  I have been doing some research on the web and going through cookbooks looking for some delicious breakfast alternatives.  I love Christy Jordan's Southern Plate website and found a couple of recipes that fit the bill. 

We love pumpkin in our house.  I have a make-from-scratch pumpkin muffin recipe on my blog that we love but these muffins are perfect for busy mornings.  They are super easy, very tasty and soooo moist!  They will definitely be in the breakfast rotation. I made 12 regular muffins and 12 mini-muffins.

Streusel Topped Pumpkin Spice Muffins
(original recipe from Southern Plate)


1 box Spice Cake mix
1 can pumpkin
1/2 cup water

1 cup brown sugar, packed
1 stick butter or margarine
1 cup flour

Preheat oven to 350 degrees.  Grease muffin tins or line with cupcake liners.  In mixing bowl, place all ingredients.  Mix until well blended.  Scoop into muffin tins.  To make topping, stir together flour and brown sugar, breaking up any lumps.  Cut in margarine or butter.  Spoon or sprinkle on top of muffins, pat down slightly.  Bake muffins for 20 to 24 minutes.

Leftover topping can be refrigerated for several weeks or frozen for several months.


  1. My can of pumpkin is 29 oz. is that too much??

  2. Felicia:

    You need a 15 oz can of pumpkin. You can probably just use half of the large can that you have. I don't think an ounce is going to make that much of a difference.