Pumpkin Coffee Cake Muffins

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I saw a recipe on Crumbs And Chaos for Pumpkin Coffee Cake that I couldn’t wait to try. Lately I’ve been making everything into individual servings to portion control a little better, so I modified the recipe for muffins instead of a whole coffee cake. These came out great, just the right amount of sweetness for a breakfast muffin. I was able to get about 15 muffins with this recipe and there was plenty crumb topping for each muffin. I plan on making these alongside my French Toast Casserole for our annual Thanksgiving breakfast. I'm totally on a pumpkin kick since my local supermarket FINALLY restocked! YAY!

Pumpkin Coffee Cake Muffins

adapted from Crumbs And Chaos

1/2 cup butter, softened

1 cup sugar

2 eggs

15oz can pumpkin

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

Topping:

1/4 cup brown sugar

1/4 cup sugar

1/2 teaspoon cinnamon

2 tablespoons cold butter

Cream together butter, sugar, and eggs beating well after each egg is added. Combine pumpkin and vanilla and set aside. Mix flour, baking soda, baking powder, and pumpkin pie spice. Gradually add flour mixture and pumpkin mixture to creamed sugar, alternating between wet and dry. Grease a muffin tin and divide batter evenly into muffin cups (I used two muffin tins).

For topping, add ingredients into a small food processor and pulse until well combined. Have I said how much I LOVE my little food processor for annoying jobs like this?? Anyway, sprinkle a generous amount of topping over muffins. Bake at 350 for about 25 minutes.

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