Title: Streusel-Topped Pumpkin Muffins
Categories: Muffins
Yield: 12 Servings
| 2 | c | Bisquick baking mix |
| 1/3 | c | Raisins or |
| 1/3 | c | Dried apricots; snipped |
| 1/4 | c | Sugar |
| 1 | ts | Ground cinnamon |
| 3/4 | ts | Ground nutmeg |
| 1/2 | ts | Ground ginger |
| 1/4 | c | Milk |
| 1/4 | c | Vegetable oil |
| 1/2 | c | Canned pumpkin |
| 1 | | Egg |
| STREUSEL TOPPING |
| 1/3 | c | Bisquick baking mix |
| 3 | tb | Packed brown sugar |
| 2 | tb | Nuts; chopped |
Heat oven to 400 degrees. Grease bottoms of 12 medium muffin cups, 2-1/2 x
1-1/4 inches or line with paper baking cups. Mix baking mix, raisins,
sugar, cinnamon, nutmeg and ginger in medium bowl. Beat milk, oil, pumpkin,
and egg until smooth. Stir into raisin mixture; beat vigorously 30
strokes. Fill muffin cups about 3/4 full. Sprinke Streusel Topping over
batter in each cup. Bake until tops spring back when touched in center,
15-20 minutes. Makes 12 muffins.