Pumpkin Coffee Cake Muffins

Ingredients

• 8 jumbo muffins! pumpkin muffins
• 3/4 cup canned pumpkin purée (180g)
• 1/3 cup melted butter (75g)
• 1/2 cup granulated sugar (100g)
• 1/4 cup brown sugar (50g)
• 2 large eggs
• 1/2 cup buttermilk (120g)
• 2 tsp vanilla paste
• 11/2 cups all-purpose flour (190g)
• 1 tsp baking soda (5g)
• 1/2 tsp baking powder (2g)
• 1/2 tsp salt (3g)
• 3 tbsp cinnamon
• 1/4 tsp nutmeg
• 1 cup brown sugar (for the streusel)
• 11/2 cups all-purpose flour (for the streusel)
• 1 tbsp cinnamon (for the streusel)
• 1/2 cup butter, softened (113g) instructions: preheat your oven to 375°F and line a muffin pan with liners (for the streusel)
• 1 tbsp of flour at a time and freeze again until you get a crumbly consistency (for the streusel)

Instructions

1. In a bowl, mix the pumpkin, melted butter, granulated sugar + brown sugar until smooth
2. Add the eggs, vanilla + buttermilk and mix until combined
3. Add the flour, baking soda, baking powder, salt, cinnamon + nutmeg and gently fold until just combined
4. Make the streusel by mixing the brown sugar, flour + cinnamon together, then use a fork or your hands to work in the softened butter until crumbly and pea-sized
5. If your streusel starts turning into a dough instead of crumbs, pop it in the freezer for a few minutes
6. If it’s still too soft, slowly add
7. Fill each muffin cup about halfway with pumpkin batter, add a layer of stresuel then cover with more pumpkin batter
8. Bake at 375°f for 5 minutes, then without opening the oven, reduce the temperature to 350°f and continue baking for about 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs
9. Let them cool for a few minutes before transferring them to a cooling rack