Streusel-Topped Pumpkin Muffins

Streusel-Topped Pumpkin Muffins

Pumpkin partners with crispy Kellogg's® Special K® cereal to make a sweet, moist muffin reminiscent of pumpkin pie.

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PREP TIME (MIN)

20

TOTAL TIME (MIN)

40

SERVINGS

12

Ingredients

  • 1 cupall-purpose flour
  • 2 teaspoonsbaking powder
  • 1 teaspooncinnamon
  • 1/4 teaspoonbaking soda
  • 1/4 teaspoonnutmeg
  • 1/8 teaspooncloves
  • 2 cupsKellogg's® Special K® Cereal Original
  • 3/4 cupbuttermilk
  • 1 egg,slightly beaten
  • 3/4 cupcanned pumpkin
  • 2/3 cupfirmly packed brown sugar
  • 3 tablespoonsvegetable oil
  • 1/4 cupfirmly packed brown sugar
  • 3 tablespoonsall-purpose flour
  • 1 tablespoonbutter or margarine
  • 1/2 cupKellogg's® Special K® Cereal Original

Directions

1. In small bowl stir together 1 cup flour, baking powder, cinnamon, soda, nutmeg and cloves. 2. In large bowl stir together 2 cups Kellogg's® Special K® cereal and buttermilk. Let stand about 5 minutes or until cereal softens. Stir in egg, pumpkin, 2/3 cup brown sugar and oil. 3. Add flour mixture to pumpkin mixture. Stir just until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray. 4. In small bowl stir together 1/4 cup brown sugar and 3 tablespoons flour. Cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup cereal. Sprinkle over muffin tops. Bake at 375°F about 20 minutes or until toothpick inserted near center comes out clean. Let stand 5 minutes. Remove from pan. Cool slightly on wire rack.