1/2
cup
canned pumpkin

1/2
cup
milk

1

egg

2
cups
baking mix (such as Bisquick)

1/4
cup
sugar

1/2
tsp.
nutmeg

1/2
tsp.
Cinnamon

1/2
tsp.
ground ginger

1
cup
well-cooked wild rice

STREUSEL TOPPING



1
tbsp.
baking mix

2
tbsp.
sugar

1/4
tsp.
cinnamon

2
tsp.
butter or margarine

• Preheat oven to 400 deg F.


• In large mixing bowl, combine pumpkin, milk and egg with a fork.


• In separate bowl, combine baking mix, sugar, nutmeg, cinnamon and ginger; add to pumpkin mixture, stirring just until moistened. Fold in wild rice.


• Spoon into 12 well-greased muffin cups. Sprinkle with streusel topping.


• Bake 15 minutes or until golden brown. Serve warm.

12 muffins.