Pumpkin Coffee Cake Muffins

These pumpkin coffee cake muffins are going to make you want to throw on your coziest cardigan, make a hot cup of coffee and light all your fall candles!

Pumpkin coffee cake muffins

I don't know about you, but I say this time of year calls for allll things pumpkin!

Pumpkin coffee cake muffins will give you that pumpkin fix you're craving in the form of a soft muffin, stuffed with cinnamon-sugar and topped with a crunchy pumpkin spice streusel. These muffins just have so many warm, cozy flavors that are perfect for fall.

What do I need to make pumpkin coffee cake muffins?

Here's all the ingredients you'll need to make these coffee cake muffins:

• flour
• light brown sugar
• pumpkin pie spice (learn how to make your own here)
• salt
• unsalted butter
• cinnamon
• baking powder
• granulated sugar
• pumpkin puree
• vegetable oil
• sour cream
• eggs
• vanilla extract

How to make pumpkin coffee cake muffins

So this recipe has three parts:

1. Pumpkin spice streusel: no coffee cake is complete without a good streusel on top! Since these are pumpkin coffee cake muffins, I added a little extra hint of warm spices in the streusel to compliment the pumpkin-y base.

The pumpkin spice streusel can be made in one bowl and in just a few minutes. Combine flour, brown sugar, pumpkin spice, and salt in a bowl. Then, cut in the cold butter using a pastry cutter, or by rubbing it into the mixture with your fingers. You are done when medium-sized clumps start to form.

If the mixture is still mostly sandy, keep going! The more you cut in the butter, the more it will come together.

When you're done, put the pumpkin spice streusel in the fridge until you're ready to use it.

2. Cinnamon sugar center: Also an icon of any coffee cake is the ribbon of cinnamon sugar in the middle. This is made in like two seconds with just cinnamon and granulated sugar.

Just add sugar and cinnamon to a bowl and whisk to combine. Set the cinnamon sugar aside until you're ready to use it.

3. Pumpkin muffin: Tender, fluffy, and sooo pumpkin-y! Also- no mixer required. Yay!

To make the pumpkin muffins, combine all the dry ingredients in one bowl, all the wet ingredients in another, and then mix the wet and dry together.

Combine the wet ingredients with the dry ingredients by creating a well in the center of the dry ingredients, and then pouring the wet into the well.

Mix the two together with a rubber spatula until the flour has just disappeared. Be careful not to over-mix!

Assembling and baking

First, let me tell you that if you're not using a cookie scoop to add your muffin batter, you need to start ASAP! I used to use a ladle to add batter to liners and it was always such a mess. You have way more control with the cookie scoop and I find it's easier to measure out the batter evenly!

Anyway, using a standard muffin pan, fill the liners halfway. Sprinkle on some cinnamon sugar, then add more batter, so the liners are 3/4 of the way full. Finally, on goes the streusel! You can be very generous with it.

Bake the muffins at 350ºF for 25-30 minutes.

How to make vanilla icing

Do you have to make the icing to go on top of pumpkin coffee cake muffins? No.

But does it look really pretty and taste delicious? YES!

Not to mention it is one of the easiest things ever to make. Just combine 1/4 cup of powdered sugar, 1 tablespoon of heavy cream, and 1/4 teaspoon of vanilla extract in a small bowl and you've got the perfect vanilla icing!

If you don't have heavy cream, you can substitute milk or even water.

Coffee cake just isn't complete without that classic icing drizzle!

What can I make with the leftover pumpkin puree from this recipe?

If you need ideas, I've got you! Here are some of my other pumpkin recipes:

• Pumpkin Cheesecake Brownies
• Starbucks Pumpkin Spice Latte
• My favorite Pumpkin Orange Cookies
• This Pumpkin Roll
• Pumpkin Bread With Chai Icing
• These Pumpkin Cheesecake Pancakes

If you make these pumpkin coffee cake muffins, please leave a comment and a rating below- I would love to hear from you!

Pumpkin Coffee Cake Muffins

Streusel Topping

• 1 cup all-purpose flour
• 1/2 cup brown sugar (packed)
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (cold)

Cinnamon Sugar center

• 1/4 cup granulated sugar (packed)
• 1/2 teaspoon cinnamon

Muffins

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 teaspoons pumpkin pie spice
• 1/2 cup light brown sugar (packed)
• 1/2 cup granulated sugar
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 1/2 cup sour cream (room temperature)
• 2 eggs (room temperature)
• 1/2 teaspoon vanilla

Streusel Topping

1. Mix together flour, brown sugar, pumpkin spice, and salt. Add in the cold butter using a pastry cutter, or by rubbing it in with your fingers, until small/medium clumps form. Refrigerate until ready to use.

Cinnamon Sugar Center

1. In a small bowl, mix together sugar and cinnamon. Set aside.

Muffins

1. In a medium bowl, combine flour, baking powder, salt, pumpkin pie spice, light brown sugar, and granulated sugar. In another bowl, combine pumpkin puree, vegetable oil, sour cream, eggs, and vanilla. Make a well in the center of the dry ingredients and add the wet. Mix using a rubber spatula until just combined- do not over-mix.

2. Fill prepared muffin liners 1/2 way, then sprinkle with about 1 tablespoon of the cinnamon sugar mixture. Top with more batter, so liners are 3/4 full. Top with pumpkin spice streusel.

3. Bake at 350ºF for 25-30 minutes, or until a toothpick insterted in the middle comes out clean.

To make vanilla icing: combine 1/4 cup of powdered sugar, 1 tablespoon of heavy cream, and 1/4 teaspoon of vanilla extract in a small bowl. If you don't have heavy cream, substitute for milk or water. 

Breakfast

coffee cake, pumpkin