Pumpkin Coffee Cake Muffins

bakerbynature.com

Jessica Broome

subheading: For the Crumb Topping:

1 and ¼ cups (150g) all-purpose flour

½ cup (99g) granulated sugar

¼ teaspoon pumpkin pie spice

½ cup (113g) unsalted butter melted

subheading: For the Pumpkin Pie Spice Filling:

⅓ cup (71g) light brown sugar packed

1 teaspoon pumpkin pie spice

1 teaspoon cocoa powder Dutch-process or unsweetened natural cocoa will work

subheading: For the Pumpkin Muffins:

2 large eggs room temperature

1 cup (213g) light brown sugar packed

1 and ½ cups (340g) canned pumpkin puree

2 Tablespoons (36ml) molasses

2 teaspoons pure vanilla extract

½ cup (113ml) vegetable oil

½ cup (113ml) milk room temperature

2 cups (240g) all-purpose flour

1 Tablespoon (14g) baking powder

3 teaspoons pumpkin pie spice

½ teaspoon salt

subheading: For the Maple Glaze:

2 Tablespoons (28g) unsalted butter

2 Tablespoons (28ml) pure maple syrup

¾ cup (81g) confectioners' sugar

1 and ½ teaspoons milk

1 teaspoon pure vanilla extract

Directions at bakerbynature.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer