1/2 cup canned pumpkin
1/2 cup skim milk
2 cups reduced-fat biscuit/baking mix
1/4 cup sugar
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
In bowl, combine pumpkin, milk and egg with a fork. Combine the next
five ingredients; add to pumpkin mixture and stir just until
moistened. Coat muffin cups with cooking spray or use paper liners.
Fill cups two-thirds full.
1 Tbsp. reduced-fat biscuit/baking mix
2 Tbsp. sugar
1/4 tsp. ground cinnamon
2 tsp. margarine, softened
Combine streusel ingredients; sprinkle over muffins. Bake at 400 degreesF
for 15 minutes or until golden brown. Serve warm. Makes 12 muffins.
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