There’s something about fall that calls for warm spices, cozy flavors, and all things pumpkin. These Pumpkin Coffee Cake Muffins embody everything we love about autumn baking—moist pumpkin spice muffins topped with a buttery, crumbly streusel and finished with a light vanilla glaze. They’re perfect for crisp mornings with a hot cup of coffee, slow weekends, or even as a treat to share with friends and family.
I still remember the first time I made these muffins on a chilly October morning. The aroma of cinnamon, nutmeg, and pumpkin filled the house, instantly making it feel like the coziest place on earth. There’s something so nostalgic about baking with pumpkin—it brings back memories of pumpkin patches, hayrides, and holiday gatherings. Whether you’re a die-hard pumpkin lover or just looking for a new fall-inspired treat, these muffins will quickly become a favorite in your home.
Why You’ll Love This Recipe
- Perfectly spiced – A blend of warm spices makes every bite taste like fall.
- Incredibly moist – Thanks to the pumpkin puree, these muffins stay soft and tender for days.
- Easy to make – No complicated techniques, just simple ingredients and straightforward steps.
- That crumb topping! – The streusel adds a delicious crunch that makes these muffins extra special.
- Great for any occasion – Enjoy them for breakfast, brunch, or even dessert.
Ingredients You’ll Need
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ¾ cup pumpkin puree
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup milk
For the Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar, packed
- ¼ teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted
For the Glaze:
- ½ cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
How to Make Pumpkin Coffee Cake Muffins
These muffins come together in three simple parts: the muffin base, the streusel topping, and the glaze. The steps are easy, and before you know it, you’ll have a batch of warm, spiced muffins ready to enjoy.
Step 1: Prepare the Muffin Batter
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This dry mix ensures that the spices and leavening agents are evenly distributed throughout the batter.
In a separate large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk. The pumpkin puree makes the muffins wonderfully moist, while the brown sugar adds a hint of caramel-like sweetness.
Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix—this keeps the muffins soft and fluffy.
Step 2: Make the Streusel Topping
In a small bowl, combine the flour, brown sugar, and cinnamon. Pour in the melted butter and mix with a fork until the mixture resembles coarse crumbs. This streusel topping is what gives the muffins their signature coffee cake texture, with a buttery crunch in every bite.
Step 3: Assemble and Bake
Scoop the batter into the muffin cups, filling each about ¾ of the way full. Sprinkle the streusel topping generously over each muffin, pressing it down slightly so it adheres.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Step 4: Drizzle with Glaze
While the muffins cool, make the glaze by whisking together the powdered sugar, milk, and vanilla extract. Drizzle the glaze over the muffins once they have cooled slightly. The glaze adds just the right amount of sweetness and makes them look bakery-worthy!
Helpful Tips
- Don’t overmix the batter – Stir just until the ingredients are combined to keep the muffins light and fluffy.
- Use fresh spices – Ground spices lose their potency over time, so make sure yours are fresh for the best flavor.
- Let the muffins cool before glazing – If they’re too warm, the glaze will melt and disappear into the muffins.
- Make ahead-friendly – These muffins stay fresh for several days and can be frozen for longer storage.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- Pumpkin Purée vs. Pumpkin Pie Filling: Be sure to use pure pumpkin purée and not pumpkin pie filling, which contains added sugars and spices that can alter the taste and texture of the muffins.
- Make It Dairy-Free: Swap the milk for almond milk, oat milk, or coconut milk to make these muffins completely dairy-free.
- Customize the Spices: Feel free to adjust the spice blend based on your preference—add a little extra cinnamon for warmth or a pinch of cardamom for a unique twist.
- Adding Nuts or Chocolate Chips: If you want extra texture, mix in ½ cup of chopped pecans, walnuts, or chocolate chips into the batter before baking.
- How to Keep the Streusel Crunchy: If you love a crisp streusel topping, try baking the muffins for an additional 1–2 minutes or let them cool completely before storing them in an airtight container.
- Perfect for Meal Prep: These muffins are a great grab-and-go breakfast option. Bake a batch at the start of the week and enjoy them throughout the week with your morning coffee or tea.
Storage Instructions
Room Temperature:
Store the muffins in an airtight container for up to 3 days. If your kitchen is warm, refrigerate them to keep them fresh longer.
Refrigerator:
Place the muffins in an airtight container and store them in the fridge for up to 1 week. Warm them slightly in the microwave before serving.
Freezer:
These muffins freeze beautifully! Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They will keep for up to 3 months. When ready to eat, thaw at room temperature or warm in the microwave for 20–30 seconds.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes! If using fresh pumpkin, make sure to puree it until smooth. You may also need to drain excess moisture if it’s too watery.
Can I make these muffins gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour for similar results.
Can I skip the streusel topping?
Yes, but the streusel adds a delicious crunch and flavor. If you’d prefer a simpler muffin, you can leave it off or replace it with chopped nuts for some texture.
What can I use instead of vegetable oil?
You can substitute vegetable oil with melted coconut oil, melted butter, or unsweetened applesauce for a slightly different texture and taste.
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Conclusion
These Pumpkin Coffee Cake Muffins are the ultimate fall treat—moist, flavorful, and topped with the most delicious crumbly streusel. Whether you’re enjoying them for breakfast, as an afternoon snack, or sharing them at a cozy gathering, they’re guaranteed to bring warmth and joy to your day.
So, grab your mixing bowls, turn on your oven, and get ready to fill your kitchen with the irresistible aroma of pumpkin spice. Happy baking!
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Pumpkin Coffee Cake Muffins
Description
There’s something about fall that calls for warm spices, cozy flavors, and all things pumpkin. These Pumpkin Coffee Cake Muffins embody everything we love about autumn baking—moist pumpkin spice muffins topped with a buttery, crumbly streusel and finished with a light vanilla glaze. They’re perfect for crisp mornings with a hot cup of coffee, slow weekends, or even as a treat to share with friends and family.
I still remember the first time I made these muffins on a chilly October morning. The aroma of cinnamon, nutmeg, and pumpkin filled the house, instantly making it feel like the coziest place on earth. There’s something so nostalgic about baking with pumpkin—it brings back memories of pumpkin patches, hayrides, and holiday gatherings. Whether you’re a die-hard pumpkin lover or just looking for a new fall-inspired treat, these muffins will quickly become a favorite in your home.
Ingredients
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ¾ cup pumpkin puree
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup milk
For the Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar, packed
- ¼ teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted
For the Glaze:
- ½ cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Muffin Batter
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This dry mix ensures that the spices and leavening agents are evenly distributed throughout the batter.
In a separate large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk. The pumpkin puree makes the muffins wonderfully moist, while the brown sugar adds a hint of caramel-like sweetness.
Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix—this keeps the muffins soft and fluffy.
Step 2: Make the Streusel Topping
In a small bowl, combine the flour, brown sugar, and cinnamon. Pour in the melted butter and mix with a fork until the mixture resembles coarse crumbs. This streusel topping is what gives the muffins their signature coffee cake texture, with a buttery crunch in every bite.
Step 3: Assemble and Bake
Scoop the batter into the muffin cups, filling each about ¾ of the way full. Sprinkle the streusel topping generously over each muffin, pressing it down slightly so it adheres.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Step 4: Drizzle with Glaze
While the muffins cool, make the glaze by whisking together the powdered sugar, milk, and vanilla extract. Drizzle the glaze over the muffins once they have cooled slightly. The glaze adds just the right amount of sweetness and makes them look bakery-worthy!
Notes
- Pumpkin Purée vs. Pumpkin Pie Filling: Be sure to use pure pumpkin purée and not pumpkin pie filling, which contains added sugars and spices that can alter the taste and texture of the muffins.
- Make It Dairy-Free: Swap the milk for almond milk, oat milk, or coconut milk to make these muffins completely dairy-free.
- Customize the Spices: Feel free to adjust the spice blend based on your preference—add a little extra cinnamon for warmth or a pinch of cardamom for a unique twist.
- Adding Nuts or Chocolate Chips: If you want extra texture, mix in ½ cup of chopped pecans, walnuts, or chocolate chips into the batter before baking.
- How to Keep the Streusel Crunchy: If you love a crisp streusel topping, try baking the muffins for an additional 1–2 minutes or let them cool completely before storing them in an airtight container.
- Perfect for Meal Prep: These muffins are a great grab-and-go breakfast option. Bake a batch at the start of the week and enjoy them throughout the week with your morning coffee or tea.