These delightful Pumpkin Coffee Cake Muffins are perfect for chilly mornings! With soft, spiced pumpkin and a crunchy topping, they’re a treat that feels like a cozy hug.
Honestly, what’s better than having coffee and a muffin that smells like fall? I love serving them warm with a sprinkle of cinnamon—I might just eat them all! ☕️🍂
Key Ingredients & Substitutions
All-purpose flour: This flour is perfect for muffins. If you’re gluten-free or need a healthier option, you could try almond flour or a gluten-free flour blend. Just remember, results may vary.
Pumpkin puree: Canned pumpkin is easy and convenient. If you have fresh pumpkin, you can cook and puree it instead. Just be sure it’s well-drained so the muffins don’t get soggy.
Vegetable oil: I like to use vegetable oil since it keeps the muffins moist. You can substitute with melted coconut oil or even applesauce for a lighter version.
Buttermilk: If you don’t have buttermilk, mix ¼ cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes—it works just like buttermilk!
Streusel topping: The streusel is what gives these muffins a delightful crunch. You can substitute oats or nuts into the mixture for added texture and flavor.
What’s the Best Way to Achieve the Perfect Muffin Texture?
Getting that perfect muffin texture is all about the mixing technique. You want to combine wet and dry ingredients just enough to moisten everything. Too much mixing can lead to dense muffins, and we want them light and fluffy!
- Start with the dry ingredients and mix them well.
- In a separate bowl, thoroughly combine your wet ingredients.
- When adding wet to dry, fold gently until just combined. A few lumps are okay!
Trust me, the muffins will come out airy and soft if you follow this tip! Enjoy baking!
How to Make Pumpkin Coffee Cake Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ⅓ cup granulated sugar
- ⅓ cup brown sugar, packed
- ⅓ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- ¼ cup buttermilk or milk
For the Streusel Topping:
- ½ cup brown sugar, packed
- ⅓ cup all-purpose flour
- ¼ cup cold unsalted butter, cut into small pieces
- 1 teaspoon ground cinnamon
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 18 to 22 minutes to bake, totaling around 35 to 40 minutes. Once you pop these muffins in the oven, you’ll have a warm and cozy treat ready in no time!
Step-by-Step Instructions:
1. Prepping the Oven and Muffin Tin:
Start by preheating your oven to 375°F (190°C). This helps ensure that your muffins bake evenly. Next, line a muffin tin with paper liners to make it easy to remove the muffins after they’re baked.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until they are well combined. This ensures that the leavening agents are evenly distributed throughout the flour.
3. Combine the Wet Ingredients:
In a large bowl, use a mixer to beat the granulated sugar, brown sugar, and vegetable oil together until nicely blended. Then, add the eggs one at a time, mixing well after each addition for a smooth consistency. Next, mix in the pumpkin puree and vanilla extract until everything is well combined.
4. Combine Wet and Dry Mixtures:
Now, it’s time to combine the wet and dry ingredients! Alternately add the dry mixture and the buttermilk to the pumpkin mixture, starting and ending with the dry ingredients. Stir gently until just mixed; it’s okay if there are a few lumps—don’t overmix!
5. Prepare the Streusel Topping:
In a small bowl, prepare the streusel topping by mixing brown sugar, flour, cinnamon, and salt. Add the cold butter and cut it into the mixture until it resembles coarse crumbs. This is what will give your muffins that delicious, crunchy topping!
6. Fill the Muffin Tin:
Evenly divide the muffin batter among the prepared muffin cups, filling each about ¾ of the way full. This allows room for the muffins to rise without overflowing.
7. Add the Streusel Topping:
Generously sprinkle the streusel topping over each muffin. Don’t be shy—this is what makes them so delicious!
8. Bake!
Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. To check for doneness, insert a toothpick into the center of one of the muffins; if it comes out clean or with a few crumbs, they’re ready!
9. Cooling Time:
Once out of the oven, allow the muffins to cool in the pan for about 5 minutes. After that, gently transfer them to a wire rack to cool completely, or enjoy them warm!
Enjoy your warm, spiced Pumpkin Coffee Cake Muffins! They’re great for breakfast, coffee breaks, or any cozy moment!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, you can roast it until tender, scoop out the flesh, and puree it. Just make sure to drain any excess moisture before adding it to the batter to keep your muffins from getting soggy.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 3 months. Just thaw them overnight in the fridge before reheating.
Can I Make This Recipe Without Eggs?
Yes! You can substitute each egg with ¼ cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) for a vegan option. This will maintain moisture and binding in the muffins.
What Should I Serve With Pumpkin Coffee Cake Muffins?
These muffins are delicious on their own, but they pair wonderfully with coffee or tea. You can also spread a little butter or cream cheese on top for extra richness!
