These Pumpkin Coffee Cake Muffins are warm and cozy, perfect for fall mornings! With a soft texture, sweet pumpkin flavor, and a crumbly topping, they’re simply delightful.
Honestly, I can’t resist that crunchy topping! I love enjoying these muffins with a steaming cup of coffee—it’s like a big hug on a plate. Plus, they make the kitchen smell amazing!
Key Ingredients & Substitutions
All-purpose flour: This is essential for structure. You can substitute with a gluten-free blend or whole wheat flour for added nutrition, but note that it may change the texture a bit.
Pumpkin puree: Canned pumpkin is convenient, but you can also use homemade pumpkin puree if you have fresh pumpkins. Just ensure it’s well pureed to achieve the right consistency.
Vegetable oil or melted butter: I often use melted coconut oil for a hint of flavor, but you can substitute with any neutral oil or even applesauce for a lower-fat option.
Spices: Ground cinnamon, nutmeg, and cloves bring warmth. If you don’t have cloves, you can add more cinnamon or use pumpkin pie spice as an easy alternative.
How Do I Get the Perfect Crumbly Streusel Topping?
The streusel is a highlight of these muffins and should have that ideal crumbly texture. Here’s how to nail it:
- Make sure your butter is very cold—it helps to create those crumbly bits.
- Mix the dry ingredients well before adding the butter. This ensures an even distribution of sweetness and flavor.
- Use your fingers or a pastry cutter to mix the butter into the flour mixture until it resembles coarse crumbs. Don’t over-mix; it’s okay to have some larger chunks!
Once you’ve added the streusel, don’t press it down into the batter; just sprinkle it on top for that nice crunchy finish! Enjoy your baking experience!
How to Make Pumpkin Coffee Cake Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil or melted butter
- 1/4 cup milk
- 1 tsp vanilla extract
For the Streusel Topping:
- 3/4 cup all-purpose flour
- 1/3 cup packed light brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 4 tbsp cold unsalted butter, cut into small pieces
For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1-2 tbsp milk or cream
- 1/2 tsp vanilla extract
Time Estimate:
You’ll need about 15 minutes to prepare the ingredients and mix everything together. Then, the muffins will bake for about 20-25 minutes. After baking, let them cool for about 5 minutes in the pan, then enjoy with your favorite coffee!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with paper liners. This will keep your muffins from sticking to the pan and make them easy to remove later.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Make sure everything is well combined to evenly distribute the flavors.
3. Combine the Wet Ingredients:
In another bowl, crack the eggs and beat them well. Then, add the pumpkin puree, oil (or melted butter), milk, and vanilla extract. Mix everything together until it’s nice and smooth.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix—this will help keep your muffins tender and fluffy!
5. Prepare the Streusel Topping:
In a separate bowl, mix together the flour, brown sugar, cinnamon, and salt for the streusel topping. Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs. This will create that lovely crunchy topping.
6. Fill the Muffin Cups:
Divide your batter evenly among the muffin cups—fill each about 2/3 full. This gives them room to rise without overflowing.
7. Add the Streusel:
Generously sprinkle the streusel topping over each muffin. Don’t be shy—this is where the flavor comes from!
8. Bake the Muffins:
Bake in your preheated oven for 20-25 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, they’re ready to come out!
9. Cool and Transfer:
Let the muffins cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This step helps maintain their texture.
10. Optional Glaze:
If you want to add a drizzle of sweetness, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle this over the completely cooled muffins for a delicious finish!
11. Enjoy!
Your pumpkin coffee cake muffins are ready to be served! Enjoy them warm with a cup of coffee or tea for a perfect snack or breakfast treat!
These muffins are moist, flavorful, and the perfect combination of sweet and spice. Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just make sure to roast and puree it until smooth. You’ll want about the same amount—1 cup—so adjust accordingly. Make sure it’s well-drained to avoid excess moisture in the muffins.
Can I Make These Muffins Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking mix. Just make sure it contains xanthan gum for the best texture and rise!
What’s the Best Way to Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you’d like them to last longer, refrigerate for up to a week or freeze them for up to 3 months.
Can I Add Mix-Ins to This Recipe?
Definitely! Feel free to fold in chocolate chips, chopped nuts, or dried cranberries into the batter for extra flavor and texture. Just adjust the amount slightly so it doesn’t affect the muffins’ rise.
