These pumpkin coffee cake muffins taste just like coffee cake but with a pumpkin spin! The muffin is tender, full of pumpkin spice and has a sweet streusel topping and icing drizzle. The perfect pairing to a cup of your favorite coffee.
In the mood for more muffin recipes? Try my blueberry crumb muffins, pumpkin chocolate chip muffins or double chocolate muffins.
The only thing better than a coffee cake, is a pumpkin coffee cake! And maybe blueberry coffee cake. These are a must add to your fall muffin recipe lineup.
That's because it has all the best flavors of a regular coffee cake (cinnamon spices and sour cream tang) with the addition of pumpkin (and pumpkin spices!).
This recipe is beyond easy to make. It also stores and reheats like a dream. Because yes, a muffin should always be reheated just a bit so it's always super soft and moist.
I promise these won't last long.
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What To Love About Pumpkin Coffee Cake Muffins
- All the pumpkin and cinnamon spices
- Soft and tender crumb of the actual muffin
- Topped with a sweet streusel topping and icing glaze
- Tastes like your favorite coffee cake
Ingredients
Reference the recipe card for the ingredient amounts.
- Butter: I always like to use salted butter. Make sure you aren't using margarine. For this recipe you'll be using melted butter.
- Sugar: You will need cane sugar for this recipe.
- Brown Sugar: Grab some light brown sugar.
- Powdered Sugar: The powdered sugar is needed for the icing on top.
- Vanilla Extract: Opt for real vanilla extract not the imitation vanilla.
- Sour Cream: Full fat sour cream.
- Pumpkin Puree: Make sure to grab canned pumpkin puree, not pumpkin pie filling.
- Eggs: You will need two whole large eggs.
- Flour: This recipe calls for all purpose flour.
- Baking Soda: Baking soda provides the muffins with lift.
- Baking Powder: Baking powder also provides the muffins with lift.
- Cinnamon: Cinnamon is one of the main spice ingredients.
- Pumpkin Pie Spice: You'll need pumpkin pie spice for the pumpkin flavor.
- Salt: Kosher salt.
How To Make Pumpkin Coffee Cake Muffins
Preheat oven to 425.
In a large mixing bowl, stir together the melted butter, sugar, vanilla extract, sour cream, pumpkin puree and eggs.
In a separate bowl whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon and salt. Stir the dry ingredients into the wet ingredients until just combined.
In a separate bowl stir together the flour, brown sugar and cinnamon. Use your hands to work in small cubes of the cold butter until everything comes together.
Line a muffin tin with paper liners.
Use a large cookie scoop (3 tbsp size) to fill each liner. Alternatively you can use a tablespoon to scoop even amounts into the liners.
Add the streusel on the top. Use your hands to break apart small pieces.
Bake at 425 for 5 minutes. Reduce the temperature to 375 and continue baking 15-20 minutes, the muffins are done when a toothpick comes out clean.
Remove from the oven and cool.
To make the icing, stir together the powdered sugar, vanilla and water. Drizzle over the muffins.
Pumpkin Coffee Cake Muffins
These pumpkin coffee cake muffins taste just like coffee cake but with a pumpkin spin! The muffin is tender, full of pumpkin spice and has a sweet streusel topping and icing drizzle. The perfect pairing to a cup of your favorite coffee.
Ingredients
Pumpkin Batter
- ½ c butter, melted
- 1 c cane sugar
- 1 tsp vanilla extract
- ¾ c sour cream
- 1 c pumpkin puree
- 2 eggs
- 2 c all purpose flour
- ½ tsp baking soda
- 1 ½ tsp baking powder
- 1 ½ tsp pumpkin pie spice
- ¾ tsp cinnamon
- ¾ tsp kosher salt
Streusel Topping
- ¼ c butter, cold
- ½ c flour
- ⅓ c brown sugar
- ½ tsp cinnamon
Icing
- ½ c powdered sugar (60 g)
- ½ tsp vanilla extract
- 1 ½ tsp water
Instructions
- Preheat oven to 425.
- In a large mixing bowl, stir together the melted butter, sugar, vanilla extract, sour cream, pumpkin puree and eggs.
- In a separate bowl whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon and salt. Stir the dry ingredients into the wet ingredients until just combined.
- In a separate bowl stir together the flour, brown sugar and cinnamon. Use your hands to work in small cubes of the cold butter until everything comes together.
- Line a muffin tin with paper liners. Use a large cookie scoop (3 tbsp size) to fill each liner. Add the streusel on the top.
- Bake at 425 for 5 minutes. Reduce the temperature to 375 and continue baking 15-20 minutes, the muffins are done when a toothpick comes out clean.
- Remove from the oven and cool. To make the icing, stir together the powdered sugar, vanilla and water. Drizzle over the muffins.
Notes
Oven Temp: Starting with a higher oven temperature helps the muffins to quick rise, then lower it so you don't dry out the inside.
Streusel Topping: As the muffin bakes it expands, make sure to press the streusel in just a bit so it adheres to the muffin and doesn't fall when you go to eat them.
Large Cookie Scoop: You don't need a large scoop for this recipe, but I highly suggest you get one for making muffins. When you use a scoop with a spring release it makes really perfect, even shaped muffins.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 347Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 69mgSodium: 303mgCarbohydrates: 49gFiber: 1gSugar: 27gProtein: 4g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.
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