Pumpkin Coffee Cake Muffins
There’s nothing like the warm, comforting smell of a pumpkin treat baking in the oven. One of our favorite fall recipes is these pumpkin coffee cake muffins. Moist pumpkin muffins swirled with cinnamon sugar and topped with a buttery, spiced crumble.
The Breakdown
01. Pumpkin muffins
The muffins are so easy to make! All you need to do is whisk the brown sugar, eggs, pumpkin puree, whole milk, vegetable oil, and vanilla. Then, add the flour, baking powder, baking soda, pumpkin spice, and salt. Mix until combined.
02. Cinnamon sugar swirl
The muffins are swirled with a mixture of brown sugar and cinnamon, which adds an extra layer of flavor and a hint of warmth to the muffins.
03. Spiced crumble topping
The muffins are topped with a buttery crumble that’s made of flour, pumpkin spice, cinnamon, brown sugar, and melted butter. This crunchy topping adds texture and sweetness that takes the muffins to the next level. It’s the perfect finishing touch for these cozy treats.
Watch how we made them:
Recipe Tips
Use Room Temperature Ingredients: Room-temperature ingredients are essential for the muffins to rise and bake evenly. To ensure that your ingredients are at room temperature, take them out of the fridge a few hours before you are ready to bake!
Do Not Overmix: Over mixing the muffin batter can result in tough and dry muffins. Mix the ingredients just until combined and no flour streaks remain.
Pumpkin puree: Pumpkin puree is NOT the same thing as pumpkin pie filling. Pumpkin puree is 100% pumpkin, while pumpkin pie filling contains additional ingredients like sugar, spices, and thickeners. You can find canned pumpkin puree in the baking aisle at most grocery stores.
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Pumpkin Coffee Cake Muffins
Ingredients
Crumble Topping
- 3/4 cup all-purpose flour
- 1 tsp pumpkin spice
- 1 tsp ground cinnamon
- 1/3 cup brown sugar
- 6 tbsp melted butter
Cinnamon Sugar Swirl
- 1/4 cup brown sugar
- 1 tsp cinnamon
Muffins
- 1 cup brown sugar
- 2 eggs room temperature
- 1 cup pumpkin puree
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 1/2 tsp pumpkin spice
- 1/2 tsp salt
- powdered sugar for topping
Instructions
- In a small bowl, mix together the ingredients for the crumble. Place in fridge while you prepare the batter.
- Heat the oven to 375°F. Line a muffin tray with muffin liners.
- In a bowl, whisk together the brown sugar, eggs, pumpkin puree, whole milk, vegetable oil, and vanilla.
- Add the flour, baking powder, baking soda, pumpkin spice, and salt. Mix until combined.
- Combine the brown sugar and cinnamon for the swirl. Spoon 1 1/2 tbsp of batter into the muffin tins. Sprinkle cinnamon sugar on top of each muffin and swirl using a toothpick. Add another 1 1/2 tbsp of batter on top of each muffin. Top the muffins with the crumble.
- Bake at 375℉ for 20-25 minutes or until a toothpick comes out clean. Sift powdered sugar on top of the cooled muffins.
