We love these pumpkin coffee cake muffins! A family favorite, the pumpkin muffin is tender, moist and flavorful. The cinnamon streusel is so crumbly and crunchy, giving it the perfect coffee cake texture. Perfect for fall!
I’m here with your weekend treat!
These pumpkin coffee cake muffins are super delicious – basically like pumpkin cake – and swirled with a cinnamon streusel that is crumbly and crunchy and wonderful. You won’t only want these on the weekend… trust me.
I’m hoping they become a fall staple in your kitchen. They are SO good.
And can I just tell you:
They use a whole can of pumpkin!
This is KEY because you don’t have to find a half-open can in your fridge in a month that’s filled with mold. I love when recipes call for the whole can and I can just use it up. No need to save it when you’re just going to toss it.Â
I also love coffee cake because it’s a great excuse to turn cake into a breakfast food. I mean, in my family, it’s always been one. My mom and my aunt are the queens of eating cake for breakfast.Â
Now, I consider myself someone of a pumpkin muffin connoisseur. My kids and Eddie LOVE my pumpkin muffins, so much that I even make them in the summer. Year round! And just last night, I made a big batch for Max who is leaving for a hockey tournament.Â
They are always a hit, so tender and moist and very satisfying. Which is how I knew they’d be PERFECT in a coffee cake muffin.Â
I mean, take this muffin and add a bunch of cinnamon streusel deliciousness? I’m game.Â
They are also incredibly easy to make. I mix everything in one giant bowl, then I use a cookie scoop to transfer the batter into the liners.Â
When it comes to coffee cake muffins, I like to use the tulip muffin liners. You can easily find these on amazon! I love to use them because some of that crumbly topping will inevitably fall or spill off and this is a great way to contain it all. It gives you a little more space to have a coffee cake muffin with that crunch on top.
The best part of the coffee cake muffin is that there is streusel inside of it! So you scoop a little batter into a liner, sprinkle on some of the streusel and then add more batter on top.Â
Top that off with another blanket of streusel and bake! Soft tender muffins full of spiced pumpkin flavor are paired with a cinnamony crumble that gives us the crunch we all adore.Â
Just look at that crumbly perfection!
Everything I want and more for fall.
Pumpkin Coffee Cake Muffins
Pumpkin Coffee Cake Muffins
We love these pumpkin coffee cake muffins! A family favorite, the pumpkin muffin is tender, moist and flavorful. The cinnamon streusel is so crumbly and crunchy, giving it the perfect coffee cake texture. Perfect for fall!
-
Preheat the oven to 375 degrees F. Line a muffin tin with liners.
-
Make the streusel first so it’s ready. Whisk together the sugar, cinnamon, salt and melted butter until combined. Whisk for a good minute or two until the sugar begins to dissolve, then use a wooden spoon to stir in the flour. The mixture will be crumb-like and dry. Almost like sludge or sand. This is what you want! Set it aside until you’re ready to use.
-
In a small bowl, whisk together the flour, baking soda, salt and pumpkin spice.
-
In a large bowl, whisk together the sugar and the eggs until combined. Whisk in the pumpkin puree. Whisk in the oil and vanilla extract until smooth.
-
Stir in the dry ingredients until just combined – do not overmix!
-
Fill the muffin tins about ½ of the way full. Sprinkle some of the streusel on top, then add another scoop of batter on top, filling them ¾ of the way full. Bake the muffins for 20 to 22 minutes, or until set in the center. Let cool before serving!
Makes me ridiculously happy.
