Pumpkin Custard Streusel Muffins

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 (18 1/4 ounce) box vanilla cake mix (i like betty crocker natural vanilla or betty crocker supermoist cinnamon swirl cake mixes)
• 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

Recipe

• 1 preheat oven to 350°.
• 2 mix muffin batter ingredients with electric mixer on medium speed for two minutes or until smooth.
• 3 spray muffin tin with nonstick spray and fill with batter nearly to the top (because these are so moist, they rise very little).
• 4 mix together streusel ingredients until crumbly. top each muffin with some streusel. (you can freeze any leftover streusel to use next time).
• 5 bake for 30 minutes or until a toothpick comes out with moist crumbs.
• 6 note: if using supermoist cinnamon swirl cake mix, swirl the cinnamon packet into batter after mixed and omit cinnamon and ginger from muffin batter.