Pumpkin Coffee Cake Muffins
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
24 muffins
- Serves:
- 12
ingredients
- 3 tablespoons unsalted butter (softened)
- 1⁄2 cup sugar
- 1⁄2 cup brown sugar
- 3 teaspoons baking powder
- 2 cups whole wheat flour
- 4 egg whites
- 4 egg yolks
- 1 cup milk
- 7 1⁄2 ounces canned pumpkin (approximately 1/2 can)
-
Topping
- 1⁄2 cup brown sugar
- 1 cup finely chopped nuts
- 2 tablespoons unsalted butter (melted)
directions
- Preheat oven to 400 degrees. Grease 2 - 12 compartment muffin tins.
- Cream together butter and sugar.
- Mix together baking powder and flour.
- Beat egg yolks with milk.
- Add 1/3 dry ingredients to the butter-sugar mixture, then moisten with a little milk mixture.
- Repeat until all ingredients are used up.
- Add pumpkin.
- Beat egg whites until fluffy and starting to be shiny.
- Fold egg whites into batter.
- Spoon batter into muffin tins about 1/2 full.
- Bake 15 - 25 minutes until muffins are nicely browned and a toothpick inserted in center comes out clean.
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