Serves: 12
Total Calories: 161
1. In small bowl stir together 1 cup flour, baking powder, cinnamon, soda, nutmeg and cloves.
2. In large bowl stir together 2 cups Kellogg's® Special K® cereal and buttermilk. Let stand about 5 minutes or until cereal softens. Stir in egg, pumpkin, 2/3 cup brown sugar and oil.
3. Add flour mixture to pumpkin mixture. Stir just until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.
4. In small bowl stir together 1/4 cup brown sugar and 3 tablespoons flour. Cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup cereal. Sprinkle over muffin tops. Bake at 375°F about 20 minutes or until toothpick inserted near center comes out clean. Let stand 5 minutes. Remove from pan. Cool slightly on wire rack.
This Streusel-Topped Pumpkin Muffins recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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