Pumpkin Spice Coffee Cake Muffins!
Hello, coffee cake in individual-sized servings and HELLO to pumpkin spice 😘
Fall time or not, who doesn’t love a little extra flavor goodness to your sweets?
Not to mention, who doesn’t love sweets that taste great but have 2/3 less sugar? 😍
In this post, I am happy to share with you a terrific coffee cake muffin recipe that smells so good it should be its own scented candle!
And although you will want to eat these as soon as they are done baking, these little treats are the very best eaten the second day after making them!
Without further adieu, let’s get to making these pumpkin spiced coffee cake muffins!!
What you will need for the cake batter:
2 & 1/2 cups all-purpose flour
3 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 & 1/2 cups plant milk
1 & 1/2 tsp apple cider vinegar
1 & 1/2 TBSP applesauce
1/2 cup Truvia cane sugar blend (or just cane sugar if you want)
1/3 cup melted coconut oil
1 & 1/2 tsp vanilla
1 tsp pumpkin spice
What you will need for the streusel:
1/2 cup all-purpose flour
1 cup brown cane sugar
1/3 cup of cold pumpkin spice pumpkin butter
1 & 1/2 tsp cinnamon
1/2 tsp pumpkin spice
WHAT TO DO:
Preheat oven to 350 degrees.
In a large bowl, whisk together all dry ingredients, removing any lumps. Set aside.
In a separate bowl, whisk together all liquid ingredients.
Slowly mix in the liquid mixture into the bowl of mixed dried ingredients until well combined.
Get out cupcake pans large enough to fill 18 cupcake liners. Fill pans with cupcake liners and grease bottoms with a little bit of spray.
Put a small spoonful of streusel at the bottoms of each cupcake liner and evenly spread across the bottom. Then put in a small spoonful of cake batter, followed by another layer of streusel, then a layer of cake batter, and finally a final layer of streusel at the top. Take the back of your dried spoon and push in the top layer of streusel with the layer of cake batter beneath it so that the streusel sticks to the tops better.
Bake at 350 degrees for about 20-22 minutes, or until the centers come out clean with a toothpick.
Put each muffin onto a cooling rack and let cool. Place into storage containers with lids and set on your counter until the next day (preferably). These muffins taste the very best on the second day, as most baked goods do. The first day of baking will leave you with slightly harder tops and streusel with a little bit of a stickiness happening when you peel down the cupcake liner, so I recommend eating these all on the second day! Enjoy with coffee or just have breakfast or a snack, or enjoy with others at a party!
ENJOY! 🥰
Happy eating everyone! I hope that you enjoy this delicious recipe! 😋
Until next time,
Be who you are. Be who you rawr.
