Pumpkin Coffee Cake Muffins

Ingredients

• 0.75 cup Canned pumpkin purée
• 0.333 cup Unsalted butter, melted (Melted and slightly cooled)
• 0.5 cup Granulated sugar
• 0.25 cup Brown sugar
• 2 Large eggs
• 0.5 cup Buttermilk
• 2 tsp Vanilla paste
• 1.5 cups All-purpose flour (For the muffin batter)
• 1 tsp Baking soda
• 0.5 tsp Baking powder
• 0.5 tsp Salt
• 3 tbsp Ground cinnamon (For the muffin batter)
• 0.25 tsp Ground nutmeg
• 1 cup Brown sugar (For the streusel)
• 1.5 cups All-purpose flour (For the streusel; add 1 tbsp at a time only if needed to correct an overly soft streusel)
• 1 tbsp Ground cinnamon (For the streusel)
• 0.5 cup Unsalted butter, softened (For the streusel)

Steps

1. 1

   Preheat the oven to 375°F (190°C). Line an 8-cavity jumbo muffin pan with paper liners.

2. 2

   In a large mixing bowl, combine the pumpkin purée, melted butter, granulated sugar, and ¼ cup brown sugar. Mix until smooth and evenly blended.

3. 3

   Add the eggs, vanilla paste, and buttermilk to the pumpkin mixture. Whisk or stir until fully combined and smooth.

4. 4

   Add the muffin flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gently fold just until no dry streaks remain. Do not overmix; a few small lumps are acceptable.

5. 5

   Prepare the streusel in a separate bowl. Stir together the brown sugar, flour, and cinnamon.

6. 6

   Add the softened butter to the streusel mixture. Work it in with a fork or your fingertips until the mixture forms crumbly, pea-sized pieces.

7. 7

   If the streusel becomes doughy rather than crumbly, place it in the freezer for a few minutes. If it remains too soft, mix in flour 1 tablespoon at a time, freezing again as needed until a crumbly consistency is reached.

8. 8

   Spoon pumpkin batter into each lined jumbo muffin cup, filling it about halfway.

9. 9

   Add a layer of streusel over the batter in each cup.

10. 10

    Cover the streusel layer with more pumpkin batter, then generously top each muffin with the remaining streusel.

11. 11

    Bake at 375°F (190°C) for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for 18–22 minutes.

12. 12

    Check for doneness by inserting a toothpick into the center of a muffin. It should come out clean or with a few moist crumbs, but no wet batter.

13. 13

    Let the muffins cool in the pan for a few minutes, then transfer them to a wire cooling rack to finish cooling.

Notes

The source specifies 8 jumbo muffins. Keep the oven door closed during the initial temperature change so the muffins can rise properly. Refrigerate leftovers in an airtight container for several days, or freeze for longer storage.

Nutrition per serving

• dessert
• breakfast
• muffins
• baked
• fall baking
• pumpkin
• coffee cake
• vegetarian