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.

Pumpkin Coffee Cake Muffins – Best Easy Fall Treat

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

Description

These Pumpkin Coffee Cake Muffins are soft, moist, and spiced with pumpkin pie flavor. Topped with a buttery streusel crumble and finished with a vanilla glaze, they’re the perfect fall treat to enjoy with your morning coffee or as a cozy dessert.

Ingredients

Scale

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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Instructions

Preheat oven to 425°F. Line a muffin tin with paper liners.
In a large mixing bowl, combine melted butter, cane sugar, vanilla extract, sour cream, pumpkin puree, and eggs. Stir until smooth.
In a separate bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
Gradually add dry ingredients to the wet mixture and stir until just combined. Do not overmix.
In a small bowl, prepare the streusel by mixing flour, brown sugar, and cinnamon. Add cold cubed butter and use your hands to combine until crumbly.
Fill each muffin liner about ¾ full with the batter. Top with streusel, pressing it slightly into the batter.
Bake at 425°F for 5 minutes. Then reduce oven temperature to 375°F and continue baking for 15–20 minutes, or until a toothpick comes out clean.
Remove from the oven and let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the icing by mixing powdered sugar, vanilla extract, and water in a small bowl. Drizzle over the cooled muffins before serving.

Notes

Do not substitute pumpkin puree with pumpkin pie filling—it has added sugar and spices.
Start with a high baking temp (425°F) to get a good muffin rise, then reduce for a moist center.
Use a cookie scoop for evenly sized muffins with dome tops.
Streusel topping should be pressed slightly into the batter to prevent falling off after baking.
Muffins can be frozen and reheated. For best results, freeze without glaze and drizzle after thawing.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 347
Sugar: 27g
Sodium: 303mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 1g
Carbohydrates: 49g
Fiber: 1g
Protein: 4g
Cholesterol: 69mg