Mini Pumpkin Coffee Cake with Cinnamon Streusel

Prep

1. 1
   Put the purée in a wide nonstick skillet over medium-low heat. Stir constantly, spreading it out as you go, and hold a lid loosely above the pan to catch splatters. Cook 5–8 minutes, until it pulls away from the pan, leaves a clear trail when you drag the spatula, turns a shade darker, and measures 1/2 cup.
2. 2
   Spread the pumpkin on a plate and let it cool completely, about 30 minutes. Set out the butter and eggs at the same time.
3. 3
   Preheat the oven to 325°F. Line muffin tins with paper liners or grease them well.
4. 4
   Combine all streusel ingredients with a fork until crumbly. Cut in the butter with a fork or pastry cutter. Keep it cold.

1. 1
   Beat the butter and sugar until light and fluffy, about 3–4 minutes. Scrape down the bowl.
2. 2
   Add eggs one at a time, mixing between each. Scrape down the bowl.
3. 3
   In one bowl, stir together the vanilla, cooled pumpkin, and Greek yogurt. In another, whisk the cake flour, baking powder, baking soda, salt, and pumpkin pie spice.
4. 4
   Add one-third of the flour mixture to the butter mixture, then one-third of the pumpkin mixture. Repeat twice more, mixing just until the flour disappears.
5. 5
   Fill each cup one-third with batter, add a spoonful of streusel, then add more batter until the cup is two-thirds full. Finish with a generous mound of streusel, pressing it lightly so it sticks
6. 6
   Bake for 15–18 minutes, checking from 14. They’re done when golden and a toothpick shows a few moist crumbs, not wet batter.
7. 7
   Leave in the tin 10 minutes, then move to a rack.