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!
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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