Pumpkin Coffee Cake Muffins
Warm up your fall afternoons with these delightful Pumpkin Coffee Cake Muffins. With their moist pumpkin base and a crumbly streusel topping, each muffin captures the essence of autumn. Perfect for breakfast, snacks, or gatherings, these muffins bring comfort and joy to every bite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup pumpkin puree (canned or homemade)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 tsp baking powder
- ½ tsp cinnamon
- 2 large eggs (room temperature)
- ½ cup unsalted butter (melted)
- ½ cup brown sugar (for topping)
- ¼ cup all-purpose flour (for topping)
- 1 tsp cinnamon (for topping)
- 2 tbsp unsalted butter (softened for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with cupcake liners.
- In a large bowl, whisk together the flour, sugars, baking powder, cinnamon, and salt until well combined.
- In another bowl, mix the pumpkin puree, eggs, and melted butter until smooth. Fold this mixture into the dry ingredients until just combined—do not overmix.
- For the topping, combine brown sugar, flour, cinnamon, and softened butter in a small bowl using your fingers until crumbly.
- Spoon the batter into muffin cups about two-thirds full and sprinkle each with the crumbly topping.
- Bake for about 20-25 minutes or until golden brown and a toothpick comes out clean from the center. Allow to cool slightly before enjoying.
Nutrition
- Serving Size: 1 muffin (80g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg