Pumpkin coffee cake muffins are all the best parts of muffins with the best part of coffee cake: the spiced buttery crumble on top.
I love a soft, tender pumpkin muffin. Like my pumpkin pancakes, they're one of my favorite pumpkin-flavored fall breakfasts, along with a steaming mug of coffee.
Muffins are so easy to make at home, and they freeze really well. What are you waiting for? Whip up a batch today!
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Ingredients
Pumpkin coffee cake muffins don't need any fancy ingredients, just pantry basics.
- All-purpose flour
- White and brown sugars (light or dark brown, either is fine)
- Baking soda
- Table salt
- Pumpkin pie spice
- Cinnamon
- Large eggs
- One can of pumpkin purée—no leftover pumpkin sitting in your fridge!
- Canola or vegetable oil
- Vanilla extract
The crumble topping is also really easy, it's just:
- All-purpose flour
- White and brown sugars (light or dark brown, either is fine)
- Pumpkin pie spice
- Table salt
- Melted unsalted butter
See recipe card for quantities.
Instructions
No mixers or food processors needed for this recipe! .
Mix the dry ingredients; in a separate bowl, mix the wet ingredients.
Mix together, then portion into lined muffin tins.
For the crumb topping, mix together the dry ingredients, then moisten with the melted butter. Use your fingers to drop crumbs onto the muffins. Then bake!
Substitutions
There a few substitutions you can make in this recipe:
- Pumpkin Pie Spice - you can either make your own, or replace with just cinnamon
- Canola oil - you can use vegetable oil, melted coconut oil, or melted butter
- Vegan - you can make these muffins vegan by replacing the eggs with ½ cup unsweetened applesauce, and replacing the butter in the crumb topping with coconut or avocado oil
Variations
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
- Sweet Potato - substitute an equal amount of mashed cooked sweet potato for the pumpkin
- Add chocolate - add a cup of semisweet chocolate chips to the muffin batter
- Add nuts - toss your crumb topping with ½ cup chopped pecans before topping the muffins
Equipment
You can make these muffins with mixing bowls and a whisk, or use a handheld or electric mixer.
You'll also need a muffin tin for baking the muffins.
Storage
Cool the muffins completely before storing. You can place them in an airtight container and store them at room temperature for up to 3 days (4 or 5 days if you add a paper towel liner to the container to soak up excess moisture).
Or, place the muffins in a freezer-grade zip-top plastic bag and freeze for up to 3 months.
Top tip
Mix your muffin just until combined. Over-mixing can lead to tough muffins.
Pumpkin Coffee Cake Muffins
Pumpkin coffee cake muffins are all the best parts of muffins with the best part of coffee cake: the spiced buttery crumble on top
Ingredients
For the muffins
- 1 ¾ cups (7.5 oz/213 g) all-purpose flour
- 1 cup (7 oz/198 g) sugar
- ½ cup (3.75 oz/106 g) brown sugar, packed
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 2 large eggs
- 15 ounces (425 g) pure pumpkin puree
- ½ cup (4 fl oz/118 mL) canola oil
- 1 teaspoon vanilla extract
For the crumb topping
- 1 cup + 2 tablespoons (5 ⅝ oz/160 g) all-purpose flour
- ⅓ cup (2.6 oz/74 g) brown sugar, packed
- ⅓ cup (2.5 oz/72 g) sugar
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ½ cup (4 oz/113 g) unsalted butter, melted
Instructions
- Line the wells of a muffin tin with paper liners. Preheat oven to 375 degrees F (190 degrees C).
- In a large mixing bowl, whisk together the flour, sugars, baking soda, salt and spices.
- In a smaller mixing bowl, whisk together the eggs, pumpkin, oil and vanilla.
- Pour the wet ingredients over the dry, and whisk just until combined.
- Portion the muffin batter into each of the paper liners.
- In a small mixing bowl, combine the flour, sugars, pumpkin pie spice and salt for the crumb topping.
- Pour the butter over the crumb topping dry ingredients, and mix. Use your fingers to drop crumbs over the muffin batter. Gently press the crumbs a little bit into the top of the muffin batter.
- Bake for 20 to 22 minutes. Cool in the pan for 5 minutes, then carefully remove the muffins to a wire rack to cool completely.
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Nutrition Information:
Yield: 12 Serving Size: 1 muffinAmount Per Serving: Calories: 271Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 32mgSodium: 269mgCarbohydrates: 55gFiber: 10gSugar: 11gProtein: 8g
I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.
#PumpkinWeek
Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Christie from A Kitchen Hoor's Adventures. All week-long 11 bloggers will be sharing over 30 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.
More #PumpkinWeek Recipes Below:
- Pumpkin Pie Overnight Oats from A Kitchen Hoor's Adventures