Baking & Desserts

Pumpkin Coffee Cake Muffins

Ingredients

  • cooking spray
  • ¾ cup all-purpose flour
  • ¼ cup white sugar
  • ¼ cup light brown sugar
  • 1 teaspoon pumpkin pie spice
  • ¾ teaspoon kosher salt
  • ¼ cup unsalted butter, melted
  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • 1 (15 ounce) can pumpkin puree (such as Libby’s®)
  • ¾ cup white sugar
  • ¾ cup brown sugar
  • ½ cup canola oil
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • Directions

  • Step 1

    Preheat the oven to 375 degrees F (190 degrees C). Line 18 muffin cups with paper liners and spray with cooking spray.

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  • Step 2

    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.

  • Step 3

    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).

  • Step 4

    Fill the prepared muffin cups 3/4 full. Top each with about 1 1/2 tablespoons reserved streusel mixture.

  • Step 5

    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.

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