Pumpkin Coffee Cake Muffins
We love these pumpkin coffee cake muffins! A family favorite, they are tender, moist, and flavorful. The cinnamon streusel is crumbly and crunchy, giving them the perfect coffee cake texture. Enjoy them this fall!
Introduction
These pumpkin coffee cake muffins are incredibly delicious, essentially transforming pumpkin cake into a delightful breakfast treat. Swirled with cinnamon streusel, these muffins are not just for weekends—trust me, you’ll want to enjoy them all season long!
- Whole can of pumpkin used — no waste!
- Perfect for breakfast or a sweet snack
- Easy to make and less cleanup
Why You’ll Love These Muffins
This recipe is a fall staple, using the entire can of pumpkin to avoid waste. It’s quick to whip up and makes for a delicious excuse to have cake for breakfast, a tradition in my family.
Recipe Overview
Key Recipe Attributes
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 25 minutes | 20 minutes | 45 minutes |
Course
Breakfast
Cuisine
American
Servings
This recipe yields 12 muffins.
Ingredients
| Ingredients |
|---|
| 1 can pumpkin puree |
| 2 cups all-purpose flour |
| 1 cup sugar |
| 1/2 cup vegetable oil |
| 2 eggs |
| 2 tsp baking soda |
| 1 tsp pumpkin spice |
| 1/2 tsp salt |
| 1/2 cup melted butter (for streusel) |
| 1 cup brown sugar (for streusel) |
| 1 tbsp cinnamon (for streusel) |
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with liners.
- Prepare the streusel: In a bowl, whisk together sugar, cinnamon, salt, and melted butter until combined. Stir in the flour to create a crumbly texture.
- In another bowl, whisk together flour, baking soda, salt, and pumpkin spice.
- In a large bowl, mix the sugar and eggs, then add pumpkin puree, oil, and vanilla, whisking until smooth.
- Fold in the dry ingredients gently to avoid overmixing.
- Fill muffin tins halfway, sprinkle with streusel, then add more batter until 3/4 full. Top with remaining streusel.
- Bake for 20-22 minutes or until set. Allow cooling before serving and enjoy!
Conclusion
These pumpkin coffee cake muffins are everything you could wish for this fall—soft, flavorful, and topped with crunchy streusel. They are perfect for sharing, whether it’s for breakfast or a cozy afternoon treat!
FAQs
- How can I store leftover muffins?
- Store in an airtight container at room temperature for up to three days or freeze for longer storage.
- Can I make these without eggs?
- Yes, you can substitute applesauce or a flaxseed mixture for eggs as a binding agent.