These Pumpkin Coffee Cake Muffins are perfect for cool mornings! They are soft, spicy, and topped with a sweet crumbly streusel that will make you smile.
Honestly, I can’t resist the warm pumpkin flavor paired with my coffee. They disappear fast in my house—beware, you might want to hide some for later! 😄
Making them is a breeze, just mix the ingredients, bake, and enjoy. They’re great for breakfast or a cozy snack anytime during fall!
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the recipe, giving the muffins their flavor and moist texture. Make sure to use canned pumpkin puree and not pumpkin pie filling, which has added sugars and spices.
Butter: Unsalted butter keeps the flavor balanced. If you need a dairy-free option, feel free to substitute with coconut oil or a plant-based butter in a 1:1 ratio.
Sour Cream or Yogurt: This adds moisture and tang. If you’re out, you can use buttermilk or a non-dairy yogurt for a lighter option.
Spices: The blend of cinnamon, nutmeg, and cloves creates a warm flavor profile. If you want a more convenient option, you could use pumpkin pie spice instead of separate spices!
How Can I Get Perfectly Crumbly Streusel Topping?
Making a delicious streusel topping is easy, but it does need some care! The right texture is key for that perfect crumb. Here’s how:
- Use cold butter, as it helps create a crumbly texture. Cold butter should be worked into the dry ingredients for the best results.
- Keep mixing until you have coarse crumbs—these little chunks are what give you that great crunch on top!
- Press the streusel gently onto the batter before baking. This helps it stick and prevents it from falling off during baking.
Delicious Pumpkin Coffee Cake Muffins Recipe
Ingredients You’ll Need:
For the Muffins:
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup sour cream or plain yogurt
For the Streusel Topping:
- ½ cup all-purpose flour
- ⅓ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 tablespoons cold unsalted butter, cut into small pieces
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 20-25 minutes to bake. Including the cooling time, you should plan for roughly 45 minutes to an hour before you can enjoy these delicious muffins. So, grab your ingredients, and let’s get baking!
Step-by-Step Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or generously grease it with butter or cooking spray.
2. Prepare the Streusel Topping:
In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold butter pieces and use your fingers or a pastry cutter to mix until you have a crumbly texture that resembles coarse crumbs. Set this mixture aside for topping later.
3. Make the Muffin Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This is going to give your muffins that delicious spiced flavor.
4. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar with a hand mixer until it’s light and fluffy, about 2-3 minutes. This step is crucial for helping the muffins rise nicely!
5. Add Eggs and Vanilla:
Add the eggs one at a time, mixing well after each one. Then, stir in the vanilla extract for that tasty aroma.
6. Mix in Pumpkin and Sour Cream:
Add the pumpkin puree and sour cream (or yogurt) to the bowl, mixing until everything is smooth and well blended.
7. Combine Dry and Wet Ingredients:
Gradually fold the dry ingredients into the wet mixture. Do this gently and avoid overmixing to keep the muffins light and fluffy.
8. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each one about ⅔ full. This allows room for the muffins to rise while they bake!
9. Top with Streusel:
Generously sprinkle the prepared streusel topping over each muffin. Press it down lightly to help it stick so it doesn’t fall off while baking.
10. Bake Your Muffins:
Place the muffin tin in the oven and bake for 20-25 minutes. To check if they’re done, insert a toothpick into the center of a muffin; it should come out clean.
11. Cooling Time:
Once baked, let the muffins cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. This prevents them from getting soggy.
12. Enjoy Your Muffins:
These Pumpkin Coffee Cake Muffins are best enjoyed warm or at room temperature, preferably alongside your favorite cup of coffee. Enjoy the warm spices and delightful sweetness!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just make sure to cook it until tender and then puree it well. You’ll need about 1½ cups of fresh pumpkin to replace the 1 cup of canned pumpkin puree.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. You can also refrigerate them for about a week or freeze them for up to 3 months. Just make sure to let them cool completely before freezing!
Can I Make These Muffins Gluten-Free?
Absolutely! Simply substitute all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend includes xanthan gum for the best texture.
How Can I Make My Muffins Extra Moist?
For even moister muffins, consider adding an extra tablespoon of sour cream or yogurt to the batter. You can also try using half applesauce and half pumpkin puree for a different flavor twist!
