Pumpkin Coffee Cake Muffins.
We love these pumpkin coffee cake muffins! A family favorite, the pumpkin muffin is tender, moist and flavorful. The cinnamon streusel is so crumbly and crunchy, giving it the perfect coffee cake texture. Perfect for fall!
I’m here with your weekend treat!
These pumpkin coffee cake muffins are super delicious – basically like pumpkin cake – and swirled with a cinnamon streusel that is crumbly and crunchy and wonderful. You won’t only want these on the weekend… trust me.
I’m hoping they become a fall staple in your kitchen. They are SO good.
And can I just tell you:
They use a whole can of pumpkin!
This is KEY because you don’t have to find a half-open can in your fridge in a month that’s filled with mold. I love when recipes call for the whole can and I can just use it up. No need to save it when you’re just going to toss it.
I also love coffee cake because it’s a great excuse to turn cake into a breakfast food. I mean, in my family, it’s always been one. My mom and my aunt are the queens of eating cake for breakfast.
Now, I consider myself someone of a pumpkin muffin connoisseur. My kids and Eddie LOVE my pumpkin muffins, so much that I even make them in the summer. Year round! And just last night, I made a big batch for Max who is leaving for a hockey tournament.
They are always a hit, so tender and moist and very satisfying. Which is how I knew they’d be PERFECT in a coffee cake muffin.
I mean, take this muffin and add a bunch of cinnamon streusel deliciousness? I’m game.
They are also incredibly easy to make. I mix everything in one giant bowl, then I use a cookie scoop to transfer the batter into the liners.
When it comes to coffee cake muffins, I like to use the tulip muffin liners. You can easily find these on amazon! I love to use them because some of that crumbly topping will inevitably fall or spill off and this is a great way to contain it all. It gives you a little more space to have a coffee cake muffin with that crunch on top.
The best part of the coffee cake muffin is that there is streusel inside of it! So you scoop a little batter into a liner, sprinkle on some of the streusel and then add more batter on top.
Top that off with another blanket of streusel and bake! Soft tender muffins full of spiced pumpkin flavor are paired with a cinnamony crumble that gives us the crunch we all adore.
Just look at that crumbly perfection!
Everything I want and more for fall.
Pumpkin Coffee Cake Muffins
Pumpkin Coffee Cake Muffins
Ingredients
streusel
- 3 tablespoons light brown sugar
- 3 tablespoons sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup unsalted butter, melted
- ¾ cups all-purpose flour
muffins
- 1 ¾ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 1 ¼ cup sugar
- 2 large eggs
- 1 15 ounce can pumpkin puree
- ½ cup avocado oil, or canola or vegetable
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 375 degrees F. Line a muffin tin with liners.
- Make the streusel first so it’s ready. Whisk together the sugar, cinnamon, salt and melted butter until combined. Whisk for a good minute or two until the sugar begins to dissolve, then use a wooden spoon to stir in the flour. The mixture will be crumb-like and dry. Almost like sludge or sand. This is what you want! Set it aside until you’re ready to use.
- In a small bowl, whisk together the flour, baking soda, salt and pumpkin spice.
- In a large bowl, whisk together the sugar and the eggs until combined. Whisk in the pumpkin puree. Whisk in the oil and vanilla extract until smooth.
- Stir in the dry ingredients until just combined - do not overmix!
- Fill the muffin tins about ½ of the way full. Sprinkle some of the streusel on top, then add another scoop of batter on top, filling them ¾ of the way full. Sprinkle the remaining streusel over the top of each. Bake the muffins for 20 to 22 minutes, or until set in the center. Let cool before serving!
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9 Comments on “Pumpkin Coffee Cake Muffins.”
Absolutely delicious!!!
This is probably a dumb question. But the recipe says to fill muffin cups 1/2 ful, then add some of the streusel in the muffin tins and then another bit of batter on top of that, so it’s 3/4. The streusel isnt mentioned again: Do we put the remaining streusel on top and then put the muffins in the oven to cook? Looks yummy, can’t wait to try, thank you!
I was thinking the same , it must be as in the picture the streusel is on top . 🤷♀️
If you notice in the text above the recipe, it is mentioned ‘Top that off with another blanket of streusel and bake!’ but it’s not included in the written recipe.
I’m making these today!
sorry guys i fixed it! the rest of the crumble does go on top!!
thank you!!!
I’m going to try these muffins, the recipe calls for 1 layer of crumble. The description of this recipe says to add a little more on top.Do I need to double the crumble? Thanks
so sorry i fixed it! you just add the remaining crumble on top of the second drop of batter!
there is nothing like a good autumn pumpkin taste with spices when the cold weather comes in best way to warm your house up and make it smell delicious too
there is nothing like a good autumn pumpkin taste with spices when the cold weather comes in best way to warm your house up and make it smell delicious too. And wake up the sleepy heads in the morning.