Pumpkin Coffee Cake Muffins
Easy Pumpkin Coffee Cake Muffins recipe. This fluffy breakfast recipe is topped with brown sugar and pecan streusel.
Servings: 12 muffins
Ingredients
Muffins
- 1 1/3 cup all-purpose flour
- 2/3 cup granulated sugar
- 6 Tbsp salted butter, softened
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp ground nutmeg
- 1/2 cup sour cream
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup pumpkin puree
Streusel
- 2/3 cup all-purpose flour
- 1/2 cup pecans, finely chopped
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 4 Tbsp unsalted butter, melted
Instructions
- Preheat the oven to 350˚F. Line a 12 cavity muffin pan with paper liners and set aside.
- In a medium bowl, mix together the flour and sugar. Cut the butter into 1/2 inch pieces and sprinkle it into the mixture. Mix until crumbly. Add in the baking powder, baking soda and nutmeg, and mix until fully combined.
- In a large bowl, mix together the sour cream, egg, vanilla extract and pumpkin puree. Slowly mix in the dry ingredients into the wet ingredients and mix until just combined.
- Divide the mixture evenly into the prepared muffin pan.
- In a small bowl, slowly mix together all of the streusel ingredients until just combined and crumbly. Scoop evenly on top of the muffins.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted comes out clean.
- Allow to cool in the pan for around 10 minutes before transfering to wire racks to cool completely.