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)
• 1 tbsp Ground cinnamon (For the streusel)
• 0.5 cup Unsalted butter, softened (Work into the streusel until crumbly and pea-sized)

Steps

1. 1

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

2. 2

   In a large bowl, combine the pumpkin purée, melted butter, granulated sugar, and brown sugar. Mix until smooth.

3. 3

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

4. 4

   Add the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gently fold just until no dry streaks remain; do not overmix.

5. 5

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

6. 6

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

7. 7

   If the streusel becomes dough-like rather than crumbly, place it in the freezer for a few minutes. If it remains too soft, add flour 1 tablespoon at a time, freezing again until a crumbly consistency is reached.

8. 8

   Fill each lined muffin cup about halfway with pumpkin batter. Add a layer of streusel, then cover with more pumpkin batter.

9. 9

   Generously sprinkle the remaining streusel over the tops of the muffins.

10. 10

    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, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

11. 11

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

Notes

Makes 8 jumbo muffins. Keep the oven door closed when reducing the temperature after the initial 5 minutes of baking.

Nutrition per serving

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