How to Make Pumpkin Coffee Cake Muffins - A Step-by-Step Guide

Wake up your taste buds with the delicious aroma and flavor of Pumpkin Coffee Cake Muffins! This recipe is a delightful hybrid of a classic coffee cake and a decadent muffin, featuring all the warm and cozy flavors of pumpkin spice. Perfect for a cozy weekend morning or a festive fall brunch, these muffins will quickly become a favorite in your baking repertoire.

Made with simple and wholesome ingredients, these Pumpkin Coffee Cake Muffins are also easy to whip up in the comfort of yo...

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Ingredients

  • cooking spray
  • ¾ cup all-purpose flour
  • ¼ cup white sugar
  • ¼ cup light brown sugar
  • 1 teaspoon pumpkin pie spice
  • ¾ teaspoon kosher salt
  • ¼ cup unsalted butter, melted
  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • 1 (15 ounce) can pumpkin puree (such as Libby's®)
  • ¾ cup white sugar
  • ¾ cup brown sugar
  • ½ cup canola oil
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Additional Time: 20 mins
  • Total Time: 1 hr 5 mins
  • Servings: 18
  • Yield: 18 muffins

  • Preheat the oven to 375 degrees F (190 degrees C). Line 18 muffin cups with paper liners and spray with cooking spray.
  • Prepare streusel topping: combine flour, white sugar, brown sugar, pumpkin pie spice, and salt in a small bowl. Add melted butter and mix together until crumbly; set aside.
  • Prepare muffins: combine flour, pumpkin pie spice, baking soda, salt, and baking powder in medium bowl. Whisk pumpkin, white sugar, brown sugar, oil, eggs, and vanilla together in a large bowl. Fold flour mixture into pumpkin mixture until just combined (some lumps may still remain).
  • Fill the prepared muffin cups 3/4 full. Top each with about 1 1/2 tablespoons reserved streusel mixture.
  • Bake in the center of the preheated oven until streusel is golden brown, muffins have risen, and a toothpick comes out with clean with just a few moist crumbs, 22 to 25 minutes. Let cool in the muffin tins for 5 minutes, then transfer to a wire rack to cool completely, about 15 minutes.
  • Nutrition

    248 cal.

    • Total Fat: 10g
    • Saturated Fat: 2g
    • Cholesterol: 27mg
    • Sodium: 330mg
    • Total Carbohydrate: 39g
    • Dietary Fiber: 1g
    • Total Sugars: 24g
    • Protein: 3g
    • Vitamin C: 1mg
    • Calcium: 32mg
    • Iron: 1mg
    • Potassium: 94mg