Pumpkin Spice Coffee Cake Muffins
Made with Krusteaz Buttermilk Pancake Mix, these pumpkin spice coffee cake muffins are the perfect accompaniment to your morning coffee all season long.
Equipment
- Mixing Bowls
- Muffin Pan
- Oven
Ingredients
Cake:
- 4 cups Krusteaz buttermilk pancake mix
- 1 tsp baking powder
- 1/2 cup sugar
- 2 eggs
- 1 c milk
- 3/4 cup pumpkin puree
- 1 tsp vanilla
- 1 1/2 tsp pumpkin spice
Streusel Topping:
- ⅓ cup light brown sugar packed
- ¼ cup all-purpose flour
- 2 tablespoon butter cold
- 1 teaspoon pumpkin spice
- Pinch of salt
Instructions
- Preheat oven to 375°F
- In a large mixing bowl, combine all of the cake ingredients and mix until you have a uniform batter, batter will be thick. Set aside.
- In a small mixing bowl, combine flour, pumpkin spice, and brown sugar. Cut in cold butter with a pastry cutter or two butter knives until you have a crumbly mixture. Keep it in the fridge until you’re ready to use it!
- Divide cake batter among 12 lined muffin wrappers in a muffin tin. Top with streusel topping.
- Bake at 375 for 15-20 minutes, until lightly golden and a toothpick comes out clean. Enjoy!
Nutrition
Calories: 206kcalCarbohydrates: 31gProtein: 5gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 66mgSodium: 290mgPotassium: 173mgFiber: 1gSugar: 16gVitamin A: 2623IUVitamin C: 1mgCalcium: 155mgIron: 1mg
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