Sugar Crunch Pumpkin Muffins Recipes

Steps:

• PREHEAT oven to 400º F (200º C).
• Spray 24 mini muffin cups with vegetable spray.
• COMBINE first 8 ingredients in large mixing bowl.
• In smaller bowl, combine milk, pumpkin, vegetable oil and egg.
• ADD liquid ingredients to to dry ingredients, mixing only until moistened. Fill muffin cups. Sprinkle with brown sugar.
• BAKE at 400º F (200º C) for 15 - 18 minutes, or until golden.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.
• Combine 2 1/2 cups flour, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well. Fold in raisins.
• Beat 1/4 cup brown sugar with butter in a bowl until creamy and smooth. Whisk 2 tablespoons oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until streusel topping is crumbly.
• Pour the batter into the prepared muffin tin. Sprinkle each muffin with streusel topping.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes.

Steps:

• Preheat oven to 375°; grease 18 regular muffin cups (will need two pans).
• In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
• In a medium bowl, whisk together sugar, eggs, pumpkin, sour cream, milk, oil, and vanilla until well blended.
• Add the egg mixture to the flour mixture and stir until just blended.
• Divide batter equally among prepared muffin cups.
• Sprinkle with turbinado sugar.
• Bake for 24-28 minutes or until a pick comes out clean.
• Let cool in pans on a wire rack for 3 minutes, then transfer to the rack to cool.