Pumpkin Coffee Cake Muffins

Name: Pumpkin Coffee Cake Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: ½ cup butter, melted; 1 cup cane sugar; 1 tsp vanilla extract; ¾ cup sour cream; 1 cup pumpkin puree; 2 large eggs; 2 cups all-purpose flour; ½ tsp baking soda; 1½ tsp baking powder; 1½ tsp pumpkin pie spice; ¾ tsp cinnamon; ¾ tsp kosher salt; Streusel Topping:; ¼ cup butter, cold and cubed; ½ cup all-purpose flour; ⅓ cup brown sugar; ½ tsp cinnamon; Icing:; ½ cup powdered sugar; ½ tsp vanilla extract; 1½ tsp water

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There’s nothing quite like the cozy aroma of Pumpkin Coffee Cake Muffins baking in the oven on a crisp fall morning. These tender muffins combine everything you love about classic coffee cake—cinnamon, streusel, and a hint of vanilla—with the earthy sweetness of pumpkin puree. Perfectly spiced and topped with a buttery crumb and sweet glaze, they’re the ideal companion to your favorite coffee or tea. Whether you’re planning a brunch, a holiday gathering, or just craving something warm and spiced, these muffins deliver big flavor with simple steps.

Why You’ll Love These Pumpkin Coffee Cake Muffins

Pumpkin Coffee Cake Muffins aren’t just delicious—they’re the definition of autumn comfort food. Here’s what makes them truly stand out:

Incredible Flavor: The combination of pumpkin spice, cinnamon, and brown sugar creates a warm, cozy flavor in every bite.
Moist & Tender Texture: Thanks to sour cream and pumpkin puree, these muffins stay soft for days.
Streusel Heaven: The crumbly streusel topping adds the perfect buttery crunch that contrasts beautifully with the soft muffin base.
Quick & Easy: No fancy equipment needed—just bowls, a spoon, and a muffin tin.
Versatile: They work for breakfast, snacks, or dessert and are great for meal prep.

What You’ll Need to Make Them

Let’s break down the essential ingredients in these Pumpkin Coffee Cake Muffins and what each one contributes.

Muffin Base

Butter: Provides richness and a soft crumb; melted for easier mixing.
Cane Sugar: Sweetens the muffin without overpowering the pumpkin.
Vanilla Extract: Enhances all the other flavors with warm, floral notes.
Sour Cream: Adds moisture and a subtle tang that balances the sweetness.
Pumpkin Puree: The star ingredient! Adds flavor, moisture, and seasonal flair.
Eggs: Provide structure and help bind the ingredients together.
All-Purpose Flour: The foundation of the muffin structure.
Baking Soda & Baking Powder: Work together to help the muffins rise.
Pumpkin Pie Spice: A must for that classic fall flavor profile.
Cinnamon: Adds depth and warmth to both the muffin and streusel.
Kosher Salt: Balances sweetness and enhances the overall flavor.

Streusel Topping

Cold Butter: Creates those irresistible buttery crumbs.
All-Purpose Flour: Gives the streusel body and structure.
Brown Sugar: Adds sweetness and caramel notes.
Cinnamon: Ties the topping to the muffin base with complementary spice.

Icing

Powdered Sugar: Forms the base of the drizzle.
Vanilla Extract: Adds subtle flavor to the glaze.
Water: Thins the glaze to a pourable consistency.

Ingredient Swaps for Every Pantry

Running low on something? Here are some smart substitutions that still honor the spirit of Pumpkin Coffee Cake Muffins:

No sour cream? Use full-fat Greek yogurt for the same creamy moisture.
Out of pumpkin pie spice? Mix cinnamon, nutmeg, ginger, and cloves instead.
Need it dairy-free? Swap butter for vegan butter and sour cream for a plant-based yogurt.
Want less sugar? Reduce the cane sugar slightly or use coconut sugar for a deeper flavor.
No brown sugar? Use more cane sugar plus a touch of molasses.

These swaps ensure that whether you’re baking for allergies, dietary needs, or just missing a pantry item, you can still enjoy the best pumpkin coffee cake muffins.

How to Make Pumpkin Coffee Cake Muffins

Prep the Oven: Preheat your oven to 425°F. Line a muffin tin with paper liners.
Mix the Wet Ingredients: In a large bowl, stir together melted butter, cane sugar, vanilla, sour cream, pumpkin puree, and eggs until well combined.
Combine the Dry Ingredients: In a separate bowl, whisk flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
Bring It All Together: Add the dry mixture to the wet ingredients. Stir just until combined—don’t overmix!
Make the Streusel: In another bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter using your fingers or a pastry cutter until crumbly.
Fill the Liners: Use a large cookie scoop or spoon to fill each liner about ¾ full with the pumpkin batter.
Top with Streusel: Press the streusel gently onto each muffin to help it stick while baking.
Bake Smart: Bake at 425°F for 5 minutes, then reduce the temperature to 375°F and bake for another 15–20 minutes. They’re done when a toothpick inserted in the center comes out clean.
Cool and Glaze: Let muffins cool slightly. Mix powdered sugar, vanilla, and water to create icing. Drizzle over the cooled muffins.

Expert Tips for Muffin Perfection

Start Hot, Then Lower: That initial high heat gives the muffins a great rise. Don’t skip it!
Don’t Overmix the Batter: Overworking the flour makes muffins tough. Stir until just combined.
Use a Cookie Scoop: A large scoop ensures even portions and beautifully domed tops.
Press the Streusel In: Lightly pressing the crumb topping helps it stick after baking.
Glaze After Cooling: Let muffins cool at least 15 minutes so the icing doesn’t melt right off.

Creative Pairings & Flavor Variations

Elevate your Pumpkin Coffee Cake Muffins with fun twists and perfect pairings:

Serve with: Maple lattes, chai tea, or hot apple cider for the full fall experience.
Add-ins: Stir in chopped pecans or mini chocolate chips for extra texture and flavor.
Make it gluten-free: Swap in a 1:1 gluten-free flour blend.
Try a spicy twist: Add a pinch of cayenne or extra ginger for a subtle kick.
Make-ahead tip: Bake the muffins, cool completely, and freeze in an airtight container. Thaw and reheat gently before serving.

Why Pumpkin Coffee Cake Muffins Are a Fall Favorite

These muffins are more than a seasonal treat—they’re a tradition in the making. Perfect for back-to-school mornings, cozy brunches, or holiday gifting, Pumpkin Coffee Cake Muffins strike the perfect balance between comfort and elegance. They’re an easy yet impressive bake that fills your kitchen with the scent of autumn and your heart with warmth.

Wrapping It All Up: A Muffin Worth Savoring

When the crisp air of fall rolls in, nothing feels more comforting than the scent of warm spices and pumpkin wafting from the kitchen. Pumpkin Coffee Cake Muffins are not only a celebration of autumn flavors but also a practical, foolproof bake that delivers big rewards for little effort. With their tender crumb, spiced aroma, buttery streusel, and sweet glaze, they tick all the boxes for flavor, texture, and presentation. Whether you’re hosting a brunch, meal prepping for the week, or simply indulging in a cozy morning moment, these muffins will become your go-to seasonal treat.

Don’t wait for the holidays—make a batch, pour yourself a cup of coffee, and enjoy the comforting simplicity of this perfectly spiced, sweet-topped muffin.

Frequently Asked Questions About Pumpkin Coffee Cake Muffins

Can I freeze Pumpkin Coffee Cake Muffins?

Absolutely! Once the muffins have completely cooled, wrap each one in plastic wrap and store in a freezer-safe bag or container for up to 3 months. To enjoy, thaw at room temperature or warm in the microwave for 15–20 seconds. For best texture, freeze them before adding the icing and drizzle it on after reheating.

What’s the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is 100% pure pumpkin with no added sugars or spices, making it ideal for baking where you control the flavor. Pumpkin pie filling, on the other hand, includes sweeteners and spices, which can throw off the balance of your recipe. Always use canned pumpkin puree for these muffins.

Why start baking at 425°F and then lower the temperature?

Starting at a higher temperature helps the muffins rise quickly, giving them beautifully domed tops. Reducing the temperature after 5 minutes ensures the inside finishes baking without drying out. This two-temperature method is a pro tip for bakery-style muffins.

Can I make these muffins gluten-free?

Yes! Simply substitute the all-purpose flour with a 1:1 gluten-free baking flour that contains xanthan gum or a similar binding agent. Be sure to check the labels of other ingredients like baking powder to ensure they are also gluten-free.

More Relevant Recipes

Raspberry Cinnamon Rolls with Lemon Glaze: These soft, fluffy rolls blend sweet raspberry flavor with warm cinnamon spice, topped with a zesty lemon glaze—perfectly complementing the fall-inspired flavors of Pumpkin Coffee Cake Muffins.
Baked Apple Fritter Bites: A bite-sized delight filled with warm spiced apples and a light glaze, these treats echo the autumnal vibes and sweet streusel topping of the pumpkin muffins.
Easy Banana Cinnamon Rolls: With rich banana flavor and cinnamon swirls, these rolls are a cozy breakfast or snack option that pairs well with coffee, just like Pumpkin Coffee Cake Muffins.

Pumpkin Coffee Cake Muffins – Best Easy Fall Treat

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