Irresistible Pumpkin Coffee Cake Muffins
These delightful pumpkin coffee cake muffins combine the warm, spiced comfort of pumpkin with a buttery streusel topping that transforms an ordinary breakfast into something extraordinary. The perfect balance of moist cake and crunchy topping makes these muffins impossible to resist!
Equipment
- Muffin Tin
- Electric Mixer
- Mixing Bowls
- Pastry Cutter
Ingredients
Muffin Batter
- 1¾ cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp salt
- ½ cup unsalted butter softened (or coconut oil for dairy-free option)
- ¾ cup brown sugar packed (can reduce to ½ cup for less sweetness)
- 2 large eggs room temperature
- 1 cup pumpkin puree not pumpkin pie filling
- ¼ cup Greek yogurt or dairy-free yogurt alternative
- 1 tsp vanilla extract
Streusel Topping
- ⅓ cup all-purpose flour
- ½ cup brown sugar
- 1 tsp ground cinnamon
- ¼ tsp salt
- ¼ cup cold unsalted butter cubed
- ½ cup chopped pecans optional, but adds delightful texture
Optional Glaze
- 1 cup powdered sugar
- 2-3 tbsp milk or cream
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt until well combined.
- In a large bowl, beat the softened butter and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, beating well after each addition. Stir in the pumpkin puree, Greek yogurt, and vanilla extract.
- Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix.
- In a small bowl, combine flour, brown sugar, cinnamon, and salt for the streusel. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in chopped pecans if using.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Generously sprinkle the streusel topping over each muffin.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- If using the glaze, whisk together the powdered sugar, milk, and vanilla while the muffins cool. Drizzle over the cooled muffins for an extra touch of sweetness.
Notes
- Store at room temperature in an airtight container for up to 3 days
- Refrigerate for extended freshness up to 5 days
- Freeze unfrosted muffins for up to 3 months; thaw overnight in the refrigerator
- To refresh day-old muffins, microwave for 10-15 seconds or warm in a 300°F oven for 5 minutes
- For make-ahead convenience, prepare the streusel topping up to 3 days in advance and store in the refrigerator
- Refrigerate for extended freshness up to 5 days
- Freeze unfrosted muffins for up to 3 months; thaw overnight in the refrigerator
- To refresh day-old muffins, microwave for 10-15 seconds or warm in a 300°F oven for 5 minutes
- For make-ahead convenience, prepare the streusel topping up to 3 days in advance and store in the refrigerator
Nutrition
Calories: 315kcalCarbohydrates: 42gProtein: 4gFat: 15gFiber: 2gSugar: 24gVitamin A: 50IU
Tried this recipe?Let us know how it was!