Go Back

Pumpkin Coffee Cake Muffins

Pumpkin Coffee Cake Muffins are soft, warmly spiced muffins made with pumpkin puree and topped with a buttery cinnamon streusel. The pumpkin keeps the crumb moist and tender, while the layered streusel adds sweet, crumbly texture throughout and on top. They’re perfect for fall breakfasts, brunch, coffee breaks, or holiday baking.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Baked Goods, Breakfast, Brunch, Fall Recipes, Muffins
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

For the Streusel
  • 3 tablespoons light brown sugar
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter melted
  • 3/4 cup all-purpose flour
For the Muffins
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • 1 can pumpkin puree 15 ounces, pure pumpkin
  • 1/2 cup avocado oil, canola oil, or vegetable oil
  • 2 teaspoons vanilla extract

Method
 

  1. Preheat the oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners.
  2. To make the streusel, whisk together the brown sugar, granulated sugar, cinnamon, salt, and melted butter in a medium bowl.
  3. Continue whisking for 1–2 minutes, until the mixture looks glossy and the sugar begins to dissolve slightly.
  4. Add the flour and stir with a spatula or wooden spoon until the mixture becomes crumbly and sandy. Set aside.
  5. In a small bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
  6. In a large bowl, whisk together the granulated sugar and eggs until combined.
  7. Add the pumpkin puree and whisk until smooth.
  8. Add the oil and vanilla extract and whisk again until evenly incorporated.
  9. Add the dry ingredients to the pumpkin mixture and stir gently just until combined. Avoid overmixing.
  10. Fill each muffin cup about halfway with batter.
  11. Sprinkle a small amount of streusel over the batter in each cup.
  12. Add more batter until each muffin cup is about three-quarters full.
  13. Sprinkle the remaining streusel generously over the tops.
  14. Bake for 20–22 minutes, or until the tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  15. Let the muffins cool in the pan for about 10 minutes, then transfer them to a wire rack to cool further.

Notes

Use pure pumpkin puree, not pumpkin pie filling. For extra texture, add chopped pecans to the streusel or drizzle the cooled muffins with a simple vanilla glaze.