These Pumpkin Coffee Cake Muffins are soft, spicy, and perfect for a cozy morning! They have a yummy streusel topping that adds a nice crunch to each bite.
Making these muffins feels like a warm hug in the kitchen. I love enjoying them with my morning coffee—it’s the best way to start the day! ☕️
Key Ingredients & Substitutions
Flour: All-purpose flour is used for structure and texture. If you want to make these gluten-free, try a 1:1 gluten-free flour blend. I find that it works just as well!
Pumpkin Puree: Make sure to use canned pumpkin puree, not pumpkin pie filling. If you can’t find it, you could also use homemade pumpkin puree or even mashed sweet potatoes for a slightly different flavor.
Spices: The blend of spices gives the muffins that warm flavor. If you like, you can use pumpkin pie spice as a substitute—just use about 2 teaspoons for a balanced flavor.
Butter vs. Oil: I usually use vegetable oil for a moist texture, but melted butter makes them extra rich. Feel free to choose based on what you prefer or have on hand!
How Do I Make the Perfect Streusel Topping?
The streusel topping is key for that crunchy texture and sweet burst. To get it just right, cold butter pieces are essential; they create that wonderful crumbly topping when mixed. Here’s how:
- Use a pastry cutter or your fingers to combine the butter with the other streusel ingredients until it resembles coarse crumbs.
- For extra crunch, you can add in chopped nuts like pecans or walnuts!
- Make sure to sprinkle a generous amount over each muffin—don’t be shy, the more the merrier!
Why Is It Important Not to Overmix the Batter?
Mixing your batter too much can lead to tough muffins. To keep them fluffy, just fold until everything is combined. The little lumps are okay—trust me, they’ll bake out!
Enjoy baking these delightful Pumpkin Coffee Cake Muffins! They’re sure to be a hit with family and friends. 🌟
Pumpkin Coffee Cake Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
For the Glaze (optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare, plus 20-25 minutes to bake. After that, let the muffins cool for a few minutes, and they will be ready to enjoy. Overall, you’ll need around 45-50 minutes to make these tasty treats!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a 12-cup muffin tin with paper liners. If you don’t have liners, just grease the tin well with cooking spray or butter.
2. Make Streusel Topping:
In a medium bowl, mix together the flour, brown sugar, cinnamon, and salt for the streusel. Use a pastry cutter or your fingers to cut in the cold butter until the mixture looks like coarse crumbs. Set this mixture aside for later.
3. Mix Dry Ingredients for Muffins:
In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Whisk everything together until it’s well blended. This will give your muffins that delicious spice flavor!
4. Mix Wet Ingredients:
In a separate bowl, beat the eggs. Add in the pumpkin purée, vegetable oil (or melted butter), and vanilla extract. Mix everything together until it’s smooth and well combined.
5. Combine Wet and Dry:
Pour the wet pumpkin mixture into the bowl with the dry ingredients. Gently fold everything together with a spatula or wooden spoon just until the ingredients are combined. Remember, it’s okay if there are a few lumps—don’t overmix!
6. Fill Muffin Cups:
Spoon the muffin batter evenly into the prepared muffin tin, filling each cup about 2/3 full. This way, they will have room to rise without overflowing.
7. Add Streusel Topping:
Sprinkle a generous amount of the streusel topping over the batter in each muffin cup. This will create a lovely, crunchy top when they bake.
8. Bake:
Place the muffin tin in the oven and bake for about 20-25 minutes. To check if they’re done, insert a toothpick into the center of a muffin—it should come out clean or with just a few crumbs attached.
9. Cool:
Once baked, allow the muffins to cool in the pan for about 5 minutes. Then, gently transfer them to a wire rack to cool completely. This helps prevent them from getting soggy.
10. Prepare Glaze (Optional):
If you’d like to add a sweet glaze, whisk together the powdered sugar, milk, and vanilla in a small bowl until it’s smooth and pourable. Drizzle it over the cooled muffins for an extra touch of sweetness!
Enjoy your Pumpkin Coffee Cake Muffins with a warm cup of coffee or tea! They are perfect for breakfast or as a tasty snack. Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that the texture may be denser, so you might want to use a little less, about 1 1/2 cups, and see how it goes.
What Can I Substitute for Eggs in This Recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) per egg. This will help keep the muffins moist and delicious!
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, keep them in the fridge for up to a week or freeze them for up to 3 months. Simply thaw at room temperature or pop them in the microwave for a few seconds to reheat!
Can I Add Nuts or Chocolate Chips?
Absolutely! You can add about 1/2 to 1 cup of chopped nuts (like walnuts or pecans) or chocolate chips to the batter for some extra flavor and texture. Just fold them in gently with the wet and dry ingredients!
