Pumpkin Streusel Coffee Cake Mini Muffins

Yeah, that's a mouth full. Now try saying that with one of these bad boys in your mouth- impossible. I'm not a baker (that's probably evident by now if you follow my blog), but it is the holiday season... and I did have some extra pumpkin puree sitting in the fridge begging to be used. This turned out to be a great coffee cake, not too heavy, not overly sweet. You can make it mini muffin style like I did, or bake it in a cake pan which may be a good option if you plan on serving this to guests- you know, like for thanksgiving!

Streusel
1/2 cup brown sugar
3/4 cup all purpose flour
5 tablespoons plant-based butter, at room temperature
1 teaspoon ground cinnamon
1/2 cup pecans, roughly chopped

Coffee Cake

2 cups all purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon nutmeg

1/4 teaspoon clove

1 cup non-dairy milk (I used unsweetened almond milk)

1 teaspoon apple cider vinegar

1 cup pumpkin puree

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 cup canola or vegetable oil

Preheat oven to 350°F.

In a bowl mix together the streusel ingredients until it becomes crumb-like, then set aside.

In a large bowl mix the milk and apple cider vinegar, allow to sit for a few minutes to curdle (it never looks curdled, but don't skip this part, it's important). Meanwhile it's doing its thing, in a seperate bowl sift together the flour, baking powder and soda, salt, cinnamon, ginger, nutmeg, and cloves.

Add the pumpkin, sugars, and oil to the bowl with the milk in it, whisk until smooth, then whisk in the flour mixture. A fork may be easier than a whisk because this mixture gets very thick and you don't want to over mix.

Grease your mini muffin tin or a 9-inch springform/cake pan with a little bit of non stick spray. For the muffins add a little bit of your mix into the muffin holes, then add a thin layer of streusel, and then some more mix, then finish it off with some streusel crumbles over top. If you're doing this in a cake pan then pour in half your batter, sprinkle it with half the streusel, and then pour over the remaining batter, topping it off with remaining streusel before popping it into the oven. Bake the mini muffins between 17-20 minutes, or until a toothpick comes out clean when you poke a muffin, allow to cool before serving. Bake the cake for roughly 50 minutes, or until a toothpick comes out clean after poking it in the center of the cake.

If you're looking for a little more sweetness, you can then drizzle it with a maple glaze. I don't think a glaze is necessary so I opted out, but if you're interested here is the original recipe.