For an extra touch of indulgence, split the cooled muffins and serve with a smear of butter and a drizzle of honey or maple syrup. These muffins freeze beautifully. Allow them to cool completely, then wrap individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving. Feel free to add chopped nuts, chocolate chips, or dried cranberries to the muffin batter for added flavor and texture.
Pumpkin Coffee Cake Muffins
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME1 hrs 5 mins
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SERVING18 People
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VIEWS30
Experience the cozy warmth of autumn with these delightful pumpkin coffee cake muffins. A tender, spiced pumpkin base is crowned with a buttery, crumbly streusel topping, creating a symphony of textures and flavors that will elevate your morning coffee or afternoon tea. Effortlessly delicious, these muffins require no special equipment and are perfect for sharing (or not!).
Ingridients
Adjust Servings
Nutrition
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Carbohydrate39 g
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Cholesterol27 mg
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Fiber1 g
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Protein3 g
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Saturated Fat2 g
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Sodium330 mg
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Sugar24 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 375 degrees F (190 degrees C). Line 18 muffin cups with paper liners and lightly coat with cooking spray. (5 minutes)
02
StepPrepare the Streusel Topping: In a small bowl, whisk together the 0.75 cup flour, 0.25 cup white sugar, 0.25 cup brown sugar, 1 teaspoon pumpkin pie spice, and 0.75 teaspoon salt. Pour in the melted butter and mix with a fork until the mixture forms coarse crumbs. Set aside. (5 minutes)
03
StepPrepare the Muffins: In a medium bowl, whisk together the 1.75 cups flour, 1.5 teaspoons pumpkin pie spice, baking soda, 0.75 teaspoon salt, and baking powder. (3 minutes)
04
StepIn a large bowl, whisk together the pumpkin puree, 0.75 cup white sugar, 0.75 cup brown sugar, canola oil, eggs, and vanilla extract until smooth. (3 minutes)
05
StepGently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix; a few lumps are perfectly fine. (2 minutes)
06
StepFill the prepared muffin cups about 3/4 full. Sprinkle each muffin generously with the prepared streusel topping, using about 1 1/2 tablespoons per muffin. (5 minutes)
07
StepBake in the preheated oven for 22 to 25 minutes, or until the streusel is golden brown, the muffins have risen, and a toothpick inserted into the center comes out with just a few moist crumbs. (25 minutes)
08
StepLet the muffins cool in the muffin tins for 5 minutes before transferring them to a wire rack to cool completely. (20 minutes)
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Rene Skiles
May 10, 2025The recipe was easy to follow, and the muffins were moist and delicious. Will definitely make again!
Susanna Waelchi
May 6, 2025These were so good with a cup of coffee on a chilly morning.
Nicholaus Leannon
Apr 25, 2025These were a huge hit at my brunch! Everyone raved about the streusel topping.
Joanne Muller
Apr 14, 2025My kids love these muffins! They're so easy to make and a great way to use up leftover pumpkin puree.
Pasquale Stamm
Mar 21, 2025I added a cream cheese glaze to these and they were amazing! Highly recommend trying that.
Allison Dietrich
Feb 5, 2025I made these with gluten-free flour and they turned out great! A perfect allergy-friendly treat.
Zackery Wiza
Feb 1, 2025Next time I will add chocolate chips! I think that would go well with the pumpkin flavor.
Katelyn Schmidt
Jan 19, 2025The streusel is the BEST part! I might even double it next time.
Vida Upton
Jan 19, 2025I halved the sugar in the muffin batter and they were still plenty sweet. Great way to reduce the sugar content.