Delicious Pumpkin Coffee Cake Muffins for Cozy Fall Mornings

Enjoy these Pumpkin Coffee Cake Muffins, a cozy blend of flavors perfect for fall.

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Prep Time 15

Cook Time 30

Cooling Time 5

Total Time 50

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffins

2 cups All-Purpose Flour
1 cup Light Brown Sugar Can be replaced with coconut sugar for a healthier option.
2 teaspoons Pumpkin Pie Spice Can create a blend from cinnamon, nutmeg, and ginger.
1 teaspoon Salt Adjust for low-sodium diets.
0.5 cups Unsalted Butter Can substitute with coconut oil.
0.5 cups Granulated Sugar Can reduce for less sweetness.
1 cup Pumpkin Puree Do not use pumpkin pie filling.
0.25 cups Vegetable Oil Can replace with applesauce for a lighter option.
0.5 cups Sour Cream Can substitute with Greek yogurt.
2 large Eggs Flax eggs can be used for vegan option.
1 teaspoon Vanilla Extract Opt for pure vanilla for better flavor.
1 tablespoon Baking Powder Check the expiration date.

For the Cinnamon-Sugar Center

1 tablespoon Cinnamon Ground cinnamon preferred.
0.5 cups Granulated Sugar

For the Pumpkin Spice Streusel

0.5 cups All-Purpose Flour Same type as muffins.
0.25 cups Light Brown Sugar Can be swapped with coconut sugar.
1 teaspoon Pumpkin Pie Spice Use the same mix as muffins.
0.25 teaspoon Salt
0.5 cups Unsalted Butter Cold coconut oil can substitute.

Equipment

Muffin Tin
mixing bowls
whisk
Pastry Cutter
measuring cups
measuring spoons
Cooling rack

Method

Step‑by‑Step Instructions

Make the Pumpkin Spice Streusel: Combine flour, brown sugar, pumpkin pie spice, and salt in a bowl. Cut in butter until clumps form. Refrigerate for 15 minutes.
Prepare Cinnamon Sugar Center: Mix granulated sugar and cinnamon until combined; set aside.
Mix Muffin Batter: Whisk dry ingredients in one bowl and blend wet ingredients in another. Create a well, add wet mixture, and fold gently.
Assemble Muffins: Line muffin tin and fill half with batter. Sprinkle cinnamon-sugar mixture, top with remaining batter, and add streusel.
Bake: Preheat the oven to 350°F (175°C) and bake for 25-30 minutes until golden brown.
Cool and Enjoy: Cool muffins in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 40mgSodium: 180mgPotassium: 100mgFiber: 2gSugar: 12gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

For consistent muffin sizes, use a cookie scoop. Avoid overmixing to ensure fluffy muffins. Keep streusel cold for crunch.

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