These Pumpkin Coffee Cake Muffins are soft, cozy, and packed with pumpkin goodness. They have a sweet cinnamon crumb topping that makes each bite even better!
Honestly, who doesn’t love a muffin that feels like a warm hug on a chilly day? I always snack on these with my morning coffee; it’s the perfect match! ☕️
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for our muffins. If you’re gluten-free, use a 1-to-1 gluten-free flour blend. I’ve had great success with almond flour, but it will create a slightly different texture.
Pumpkin Puree: Canned pumpkin is best for consistency. If you have fresh pumpkin, just roast and puree it. I’ve found that homemade pumpkin gives a richer flavor!
Vegetable Oil: You can swap this with melted butter for a richer taste or use applesauce for a lighter version. I often switch it up based on what I have handy.
Buttermilk: If you don’t have buttermilk, combine milk with a splash of vinegar or lemon juice and let it sit for a few minutes. It works just as well!
How Can You Get the Perfect Crumb Topping?
The crumb topping adds a lovely texture, but getting it right is essential. It should be crumbly yet firm enough to stay on the muffins. Here’s how to nail it:
- Use cold butter straight from the fridge—this helps create those nice, crumbly bits.
- Mix the flour, brown sugar, cinnamon, and salt in a bowl, then add the butter pieces.
- Use your fingers to work the butter into the dry mix until you see coarse crumbs. Don’t overwork it!
Remember, the topping should clump together but still allow some crumbs to sprinkle down when baked. It’s all about balance!
How to Make Delicious Pumpkin Coffee Cake Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil (or melted butter)
- 1/4 cup buttermilk (or milk)
- 1 teaspoon vanilla extract
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
For the Icing Drizzle:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
Time Needed:
This delightful recipe takes about 15 minutes for preparation and around 18-22 minutes for baking. After baking, let the muffins cool for about 10 minutes. In total, you’re looking at about 45-50 minutes until you can enjoy these tasty muffins.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it warms up, line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, both sugars, baking soda, salt, and all the spices (cinnamon, nutmeg, cloves, and ginger) until everything is well combined and there are no lumps.
3. Combine the Wet Ingredients:
In another medium bowl, beat the eggs, then mix in the pumpkin puree, vegetable oil, buttermilk, and vanilla extract. Stir until the mixture is smooth and even.
4. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix—the batter should be thick and slightly lumpy.
5. Prepare the Crumb Topping:
In a small bowl, combine the flour, brown sugar, cinnamon, and salt for the topping. Add the cold butter pieces and mix with your fingers or a pastry cutter until it resembles coarse crumbs. Set aside.
6. Fill the Muffin Tins:
Divide the muffin batter evenly among the 12 muffin cups—about 3/4 full for each. Generously sprinkle the crumb topping over each muffin, making sure to cover the tops well.
7. Bake the Muffins:
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them to avoid over-baking!
8. Prepare the Icing Drizzle:
While the muffins are baking, whisk together the powdered sugar, milk, and vanilla for the icing until smooth. Adjust the milk to reach a nice drizzling consistency.
9. Cool the Muffins:
Once baked, let the muffins cool in the pan for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
10. Drizzle and Enjoy:
Once the muffins have cooled slightly, drizzle the icing over the tops. Serve warm or at room temperature with your favorite coffee or tea. Enjoy the wonderful flavors of fall!
Can I Use Other Types of Sugar?
Absolutely! You can substitute coconut sugar for a lower-glycemic option, or use all brown sugar for a richer flavor. Just keep in mind that it may slightly alter the texture.
What If I Don’t Have Buttermilk?
No problem! You can easily make your own by combining 1/4 cup of milk with 1/4 teaspoon of vinegar or lemon juice. Let it sit for about 5-10 minutes, and it’s ready to use!
How Can I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage—just wrap them tightly in plastic wrap and place them in a freezer bag for up to 3 months.
Can I Make These Muffins Vegan?
Yes, you can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based milk instead of buttermilk. Also, swap the butter in the crumb topping for coconut oil or a dairy-free spread!
