Pumpkin Coffee Cake Muffins

Salty, buttery streusel atop a light, moist, pumpkin muffin. So delicious and easy to prepare--no stand mixer required! These also freeze really well. If you split these open and serve with a swipe of butter and a drizzle of honey, it would be really over the top in a good way!

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 248 Calories

Ingredients

• 1 teaspoon baking soda
• 1 ¾ cups all-purpose flour
• ¾ cup white sugar
• 1 ½ teaspoons vanilla extract
• ¾ teaspoon salt
• ½ teaspoon baking powder
• ¼ cup white sugar
• ¾ cup all-purpose flour
• 2 large eggs
• 1 teaspoon pumpkin pie spice
• ¼ cup light brown sugar
• ¾ cup brown sugar
• 1 ½ teaspoons pumpkin pie spice
• ¼ cup unsalted butter, melted
• ½ cup canola oil
• cooking spray
• ¾ teaspoon kosher salt
• 1 (15 ounce) can pumpkin puree (such as Libby's®)

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line 18 muffin cups with paper liners and spray with cooking spray.

Step 2

Prepare streusel topping: combine flour, white sugar, brown sugar, pumpkin pie spice, and salt in a small bowl. Add melted butter and mix together until crumbly; set aside.

Step 3

Prepare muffins: combine flour, pumpkin pie spice, baking soda, salt, and baking powder in medium bowl. Whisk pumpkin, white sugar, brown sugar, oil, eggs, and vanilla together in a large bowl. Fold flour mixture into pumpkin mixture until just combined (some lumps may still remain).

Step 4

Fill the prepared muffin cups 3/4 full. Top each with about 1 1/2 tablespoons reserved streusel mixture.

Step 5

Bake in the center of the preheated oven until streusel is golden brown, muffins have risen, and a toothpick comes out with clean with just a few moist crumbs, 22 to 25 minutes. Let cool in the muffin tins for 5 minutes, then transfer to a wire rack to cool completely, about 15 minutes.