Pumpkin Coffee Cake Muffins
Light and moist, these pumpkin coffee cake muffins have a generous crumb topping on top and inside the muffin batter. They bake up into nice and tall bakery-style muffins and stay soft for days.
About these muffins
The pumpkin muffin base is an oil-based one which makes the muffins super light and moist, even after a few days. It’s a super easy batter to whisk together because there is no creaming or heavy whipping involved. I love the flavor of butter though so it’s added in the crumb layers, both inside and on top of the muffin. It will feel like a lot of crumb, but don’t skimp on it because some will get absorbed into the muffin while it bakes.
A peek at some of the key ingredients
Method
- I start by making the crumb topping.
- Combine flour, sugar, and cinnamon and rub cold butter into it until it makes coarse crumbs. Set aside.
- Whisk together the dry ingredients for the muffins.
- In a large bowl whisk all the muffin wet ingredients.
- Fold through the dry ingredients.
- Scoop half the muffin batter over 12 liners.
- Add on half the crumb, then scoop on the remaining muffin batter.
- Pile on the remaining crumb.
- Drizzle with glaze once baked and cooled.
Storing and freezing
Store the muffins loosely covered at room temperature for up to 3 days. Storing them in an airtight container can sometimes soften the crumb topping too much so I just cover with a clean dish towel.
Best way to freeze and reheat
Once completely cool, place them in a freezer bag with the air squeezed out. Freeze for up to 2 months. To reheat, thaw at room temperature or warm in the microwave for 15 to 20 seconds.
More muffin and pumpkin recipes
Pumpkin Coffee Cake Muffins
Ingredients
Crumb Topping
- 130 g soft brown sugar
- 125 g all-purpose flour
- 2 tsp ground cinnamon
- Pinch salt
- 100 g unsalted butter cold and cubed
Muffin Batter
- 250 g all-purpose flour
- 1 ½ teaspoons pumpkin spice*
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 226 g pumpkin puree
- 120 g Greek yogurt or sour cream
- 105 g vegetable oil
- 100 g granulated sugar
- 100 g soft brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract or paste
Glaze
- 60 g powdered sugar
- 1/2 -1 Tbsp milk
- 1/4 tsp vanilla paste or extract
Instructions
- Preheat the oven to 425°F/220°C and line a 12-cup muffin pan with liners.
- Combine flour, brown sugar, granulated sugar, and cinnamon in a bowl. Cut in cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Chill the streusel while you prepare the batter. 130 g soft brown sugar, 125 g all-purpose flour, 2 tsp ground cinnamon, Pinch salt, 100 g unsalted butter
- In a small bowl, combine flour, spices, salt, and baking soda and whisk. Set aside. 250 g all-purpose flour, 1 ½ teaspoons pumpkin spice*, 1 teaspoon baking soda, ¼ teaspoon baking powder, ½ teaspoon salt
- In a large bowl, add the pumpkin puree, oil, Greek yogurt, white and brown sugar, vegetable oil, eggs, and vanilla. Whisk it all together. 226 g pumpkin puree, 120 g Greek yogurt, 105 g vegetable oil, 100 g granulated sugar, 100 g soft brown sugar, 2 large eggs, 1 teaspoon vanilla extract
- Add the dry ingredients to the pumpkin mixture and mix them together with a rubber spatula until combined. Don't over-mix it.
- Divide half of the pumpkin muffin batter evenly among 12 muffin cups. Generously pile on half of the crumb topping.
- Scoop over the remaining muffin batter, followed by the remaining crumb topping. There will be a lot. Carefully and gently press it onto the batter. It’s very crumbly at this stage, and that’s completely normal.
- Bake the muffins at 425°F (220 °C) for 5 minutes, then reduce the oven temperature to 350°F (180 °C) and continue baking for an additional 25 minutes, or until the tops of the muffins spring back when lightly pressed. Let them cool in the tin for 10 minutes before removing and placing on a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, milk and vanilla until smooth. 60 g powdered sugar, 1/2 -1 Tbsp milk, 1/4 tsp vanilla paste
- Drizzle over the cooled muffins.
Notes
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- A pinch of allspice
- A pinch of ground cloves
Can I reduce the amount of sugar?