Healthier Pumpkin Streusel Topping Food

PUMPKIN PIE WITH STREUSEL TOPPING

Steps:

• Whisk pumpkin and milk in large bowl until blended. Add dry pudding mixes and spice; stir 2 min. (Mixture will be thick.) Stir in half the COOL WHIP; spoon into crust.
• Refrigerate 4 hours or until firm. Meanwhile, microwave nuts, sugar and butter in microwaveable bowl on HIGH 1 to 1-1/2 min. or until hot and bubbly, stirring after 1 min. Cool.
• Sprinkle nut mixture over pie. Serve topped with remaining COOL WHIP.

THE BEST BLUEBERRY STREUSEL MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Lightly pulse the oats in a food processor or blended until they are roughly chopped. This is optional, but makes the strudel more traditional in appearance. Combine all topping ingredients in small bowl and stir to combine.
• In medium bowl combine all batter ingredients except blueberries. Blend well by hand or with an electric mixer. Fold in blueberries by hand.
• Spoon batter into 12 paper lined muffin cups they will be 2/3 full. (You can spray each muffin paper lightly with cooking spray to prevent muffins from sticking).
• Sprinkle streusel topping evenly over muffins. Use the back of a spoon or your hand to press the streusel lightly into the batter.
• Bake for 15 minutes or until toothpick inserted in center of the muffins comes out clean. Store leftovers in a air tight container.

PUMPKIN STREUSEL CUSTARD

Steps:

• In a bowl, beat the egg. Add brown sugar, vanilla, salt and spices. Stir in pumpkin and milk. Pour into two greased 8- or 10-oz. custard cups. Bake at 325° for 20 minutes. Meanwhile, for topping, combine brown sugar, flour and cinnamon in a small bowl. Cut in butter until crumbly; stir in pecans. Sprinkle over custard. Bake 15 minutes longer or until a knife inserted in the center comes out clean.

PUMPKIN STREUSEL MUFFINS

Steps:

• In a large bowl, cream together the margarine and the sugars.
• Add the next 5 ingredients; stir to mix well.
• Mix together the dry ingredients; gradually add the dry ingredients to the creamed mixture and stir just until combined.
• Fill greased or paper line muffin cups two-thirds full with batter.
• For streusel topping: mix together the flour and brown sugar; cut in the margarine with a pastry blender until resembles coarse meal.
• Sprinkle evenly over each cupcake batter.
• Bake at 375 degrees for 20-25 minutes or until tests done.
• Cool in pan for 5 minutes, then remove to a wire rack.

PUMPKIN BARS WITH STREUSEL TOPPING

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides of pan. Mix Crust Mix, walnuts, margarine and sugar until well blended. Remove 1/2 cup of the crumb mixture; set aside. Press remaining crumb mixture firmly onto bottom of prepared pan.
• Beat milk and Filling Mix in large bowl with electric mixer on low speed 1 min. Pour over crust. Sprinkle with the reserved 1/2 cup crumb mixture.
• Refrigerate at least 1 hour or until firm. Lift dessert from pan, using foil handles, before cutting into squares to serve. Store leftover dessert in refrigerator.

HEALTHIER PUMPKIN STREUSEL TOPPING

Steps:

• In a small bowl combine oats and sugar.
• Cut in pumpkin and mix til crumbly and combined.
• (you may have some big chunks, just break them up).
• Sprinkle evenly over your coffee cake, fruit, etc.
• Bake as directed by recipe you're using.