Delicious when warm from the oven.
1. Heat oven to 350? F. Place paper baking cup in each of 12 regular-size muffin cups. Spray baking cups with cooking spray.
2. In large bowl, mix 1 1/2 cups flour, 1 cup brown sugar, the baking soda, pumpkin pie spice and salt. Stir in pumpkin, buttermilk, oil and egg just until moistened. Divide batter evenly among muffin cups.
3. In small bowl, mix gingersnaps, 3 tablespoons flour, 3 tablespoons brown sugar and the butter with fork until crumbly. Sprinkle evenly over batter in each cup.
4. Bake 24 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Sprinkle with sliced almonds. Serve warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (139g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 374 | ||
Calories from Fat: 60 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 23.5mg | 7 % | |
Sodium 5363.4mg | 185 % | |
Potassium 181.6mg | 5 % | |
Total Carbohydrate 76.1g | 22 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 73.3g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 374
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