Pumpkin Coffee Cake Muffins
Salty, buttery streusel tops these light, moist pumpkin coffee cake muffins for a breakfast or dessert that's out of this world.
Prep time:
Cook time:
Serving size: 18
Calories per serving: 219
Ingredients:
Cook time:
Serving size: 18
Calories per serving: 219
cooking spray
3/4 cup all-purpose flour
1/4 cup white sugar
1/4 cup light brown sugar
1 teaspoon pumpkins pie spice
3/4 teaspoon kosher salt
1/4 cup unsalted butter, melted
1 3/4 cups all-purpose flour
1 1/2 teaspoons pumpkins pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1 (15-ounce) can pumpkins puree (such as Libby's®)
3/4 cup white sugar
3/4 cup brown sugar
1/2 cup canola oil
2 large eggs
1 1/2 teaspoons vanilla extract
Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line 18 muffin cups with paper liners and spray with cooking spray.
Prepare streusel topping: combine flour, white sugar, brown sugar, pumpkin pie spice, and salt in a small bowl. Add melted butter and mix together until crumbly; set aside.
Prepare muffins: combine flour, pumpkin pie spice, baking soda, salt, and baking powder in medium bowl. Whisk pumpkin, white sugar, brown sugar, oil, eggs, and vanilla together in a large bowl. Fold flour mixture into pumpkin mixture until just combined (some lumps may still remain).
Fill the prepared muffin cups 3/4 full. Top each with about 1 1/2 tablespoons reserved streusel mixture.
Bake in the center of the preheated oven until streusel is golden brown, muffins have risen, and a toothpick comes out with clean with just a few moist crumbs, 22 to 25 minutes. Let cool in the muffin tins for 5 minutes, then transfer to a wire rack to cool completely, about 15 minutes.
Source: allrecipes.com
Prepare streusel topping: combine flour, white sugar, brown sugar, pumpkin pie spice, and salt in a small bowl. Add melted butter and mix together until crumbly; set aside.
Prepare muffins: combine flour, pumpkin pie spice, baking soda, salt, and baking powder in medium bowl. Whisk pumpkin, white sugar, brown sugar, oil, eggs, and vanilla together in a large bowl. Fold flour mixture into pumpkin mixture until just combined (some lumps may still remain).
Fill the prepared muffin cups 3/4 full. Top each with about 1 1/2 tablespoons reserved streusel mixture.
Bake in the center of the preheated oven until streusel is golden brown, muffins have risen, and a toothpick comes out with clean with just a few moist crumbs, 22 to 25 minutes. Let cool in the muffin tins for 5 minutes, then transfer to a wire rack to cool completely, about 15 minutes.
Source: allrecipes.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
