Looking to spice up your baking routine? The Pumpkin Custard Streusel Muffins are a delightful treat that combines the flavors of fall with a fluffy, moist texture. Perfect for breakfast or a sweet snack, they are sure to impress anyone who tries them.
When crafting the muffins, feel free to swap out the vanilla cake mix for another brand if you have a favorite. If allergies are a concern, consider using a gluten-free cake mix or egg substitute. Pumpkin puree is key for flavor and moisture, but if you have leftover cooked pumpkin, that can work too. Just remember, quality ingredients shine through in the final product, so choose wisely.
Pudding & Mousse
Pumpkin Custard Streusel Muffins Recipe
Ingredients
- 1 (18 1/4 ounce) box vanilla cake mix
- 3/4 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 (15 ounce) can packed pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 3/4 cup sugar
- 3/4 cup flour
- 1 teaspoon water
- 1 teaspoon vanilla
- 1 1/2 teaspoons cinnamon
- 1/4 cup butter, softened
Instructions
- Preheat the oven to 350°F.
- In a mixing bowl, combine the contents of the vanilla cake mix box, 3/4 cup water, 1/3 cup vegetable oil, and 3 large eggs. Use an electric mixer on medium speed for about two minutes or until the mixture is smooth.
- Spray a muffin tin with nonstick spray and fill each muffin cup nearly to the top; the muffins are quite moist and won’t rise much during baking.
- In another bowl, mix together the streusel ingredients, which include 1/2 teaspoon ground ginger, 3/4 cup sugar, 3/4 cup flour, and 1/4 cup softened butter until crumbly. Sprinkle some streusel on top of each muffin.
- Bake the muffins for 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. If you use SuperMoist Cinnamon Swirl Cake Mix, swirl the included cinnamon packet into the batter after mixing and skip adding extra cinnamon and ginger.
Part of our Homemade Pudding and Mousse Recipes collection — Part 4 of 4: