Pumpkin Coffee Cake Muffins

Instructions

1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
2. In a medium bowl combine the flour, pecans, sugars, and cinnamon. Cut 2 tablespoons butter into small pieces- add to the mixture and use a pastry blender to cut the butter into the mixture until the mixture comes together in crumbles. Measure ¾ cup of the streusel mixture and set it aside to go inside the muffin batter. Melt the remaining 2 tablespoons of butter and stir it into the remaining streusel in the bowl. This will be the topping for the muffins.
3. In a large bowl, combine the flour, sugar and salt. Cut the butter into ½-inch pieces and sprinkle evenly over flour mixture. Using a pastry blender, cut the butter into the flour mixture until the mixture is crumbly. Add the baking powder, baking soda and nutmeg and stir to combine.
4. In a liquid measuring cup, whisk together the sour cream, egg and vanilla. Add the liquids and pumpkin to the flour mixture and stir just until combined. Add the reserved ¾ cup of the streusel mixture to the flour mixture and stir until the streusel is just distributed throughout batter.
5. Divide the batter among 12 muffin cups and sprinkle generously with the streusel topping, crumbling with your hands to make some big chunks. Bake 22 to 24 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. In a medium bowl, whisk the powdered sugar, milk and vanilla extract together. Drizzle the glaze over the muffins. Store in a sealed container for up to 2 days.