Pumpkin Coffee Cake Muffins
Julia
12 muffins
10 minutes
25 minutes
As the cooler days are starting to show up on the farm, these pumpkin coffee cake muffins are perfect with a hot cup of coffee or tea!
Ingredients
- 1 15 OZ can pumpkin puree
- ½ cup white sugar
- ½ cup brown sugar
- ¼ cup whole milk
- 2 eggs
- 1 tsp vanilla extract
- 2 cups LSG White Whole Wheat flour
- 1 tbsp corn starch
- 1 tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp allspice
Streusel
- ¾ cup LSG White Whole Wheat flour
- ¼ cup brown sugar
- 2 tbsp white sugar
- 1/8 tsp nutmeg
- 3 tbsp melted butter
Directions
Preheat oven to 375 F. Mix all of the wet ingredients and add the dry ingredients to the wet ingredients. Fold the batter together, being careful not to overmix.
Fill your muffin papers three quarters of the way full. Mix up you streusel and top! Bake for 25 minutes or until toothpick comes out clean! Enjoy your taste of fall!