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Pumpkin Coffee Cake Muffins

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Prep Time 20 minutes
Cook Time 22 minutes
Servings: 15
Ingredients Method

Ingredients
  

Muffin Batter
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 1/2 cups canned pumpkin puree
  • 2 large eggs room temperature
  • 1/4 cup milk room temperature
Coffee Cake Streusel Topping
  • 3/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tsp pumpkin pie spice
  • 6 tbsp unsalted butter melted
Optional Maple Glaze
  • 1 1/2 cups confectioners' sugar
  • 2 tbsp pure maple syrup
  • 2 tbsp milk

Method
 

Preparation
  1. Preheat oven to 425°F (218°C). Line a 12-count muffin pan with liners.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt.
  3. In a medium bowl, whisk oil, both sugars, pumpkin puree, eggs, and milk until combined.
  4. Fold wet ingredients into dry ingredients until just combined.
Adding the Streusel
  1. Fill muffin liners almost to the top with batter.
  2. Make the streusel by whisking flour, sugars, and spice, then mixing in melted butter with a fork until crumbs form.
  3. Spoon crumbs onto batter and gently press down to secure.
Baking and Glazing
  1. Bake at 425°F for 5 minutes, then reduce heat to 350°F and bake for another 16-17 minutes.
  2. Let muffins cool in the pan for 10 minutes.
  3. Whisk glaze ingredients together and drizzle over warm muffins.