Pumpkin Coffee Cake Muffins

Pumpkin Coffee Cake Muffins with Spiced Crumble are the autumn treat I crave when the leaves start falling and sweater weather makes mornings a little slower and sweeter. These muffins combine tender spiced pumpkin centers with a golden buttery crumble for the perfect breakfast on a chilly day or a comforting afternoon snack.

These muffins filled my kitchen with cinnamon spice as my kids eagerly hovered by the oven waiting for them to cool. The batch disappears quickly every fall weekend with requests for more.

Ingredients

• All-purpose flour: Gives structure and softness to both muffin and crumble choose unbleached for a delicate crumb
• Baking powder and baking soda: Ensure tall fluffy muffins always check freshness for best rise
• Salt: Enhances all the spices and balances the sweetness use fine sea salt for even distribution
• Ground cinnamon nutmeg cloves ginger: Create that signature pumpkin spice aroma use freshly ground if possible
• Canned pumpkin purée: Keeps the muffins moist and deeply flavorful opt for 100 percent pumpkin with no additives
• Light brown sugar and granulated sugar: Add caramel notes and perfect sweetness choose fresh packed brown sugar for extra moisture
• Vegetable oil: Brings richness and a tender crumb use a neutral oil for best flavor
• Large eggs: Provide structure and help bind the wet and dry ingredients look for room temperature eggs for even mixing
• Milk: Makes the crumb extra soft use whole or two percent for best results
• Pure vanilla extract: Rounds out the flavors use pure extract for a natural aroma
• Unsalted butter: Creates that melt-in-your-mouth spiced crumble use cold butter cut into cubes for the best crumbly texture
• Powdered sugar (optional for the glaze): Gives a classic coffee cake finish sift to avoid lumps

Instructions

Prepare the Muffin Tin:

Line a 12-cup muffin tin with paper liners or lightly grease with oil to prevent sticking

Make the Spiced Crumble:

Combine flour brown sugar cinnamon nutmeg and salt in a medium bowl then add the cold cubed butter Use your fingers or a fork to press and toss the butter into the mixture until it forms pea-sized clumps Place the bowl in the refrigerator to keep the butter cold while you prepare the batter

Mix the Dry Ingredients:

In a large bowl whisk together the flour baking powder baking soda salt cinnamon nutmeg cloves and ginger Stir well to ensure the spices are distributed evenly throughout the flour

Combine the Wet Ingredients:

In a separate bowl whisk together the pumpkin purée brown sugar granulated sugar vegetable oil eggs milk and vanilla until the mixture is smooth and uniform This step makes for a consistently moist tender muffin

Mix Wet into Dry:

Pour the wet mixture into the bowl of dry ingredients Use a spatula or large spoon to gently fold the batter together until no streaks of flour remain Stop mixing as soon as everything is combined to keep the muffins light

Fill Muffin Cups:

Divide the batter evenly among the prepared muffin cups filling each about three-quarters full This ensures plenty of rise without overflow

Add the Spiced Crumble:

Sprinkle a generous amount of chilled crumble topping over each unbaked muffin Press slightly to help it adhere when baking

Bake to Golden Perfection:

Bake in a preheated oven at 350 degrees Fahrenheit for 20 to 22 minutes The muffins are ready when a toothpick inserted in the center comes out clean and the crumble is golden

Cool Completely:

Let the muffins cool in the pan for five minutes before transferring to a wire rack This prevents soggy bottoms and keeps the texture just right

Optional Glaze:

Whisk together powdered sugar milk and vanilla to make a smooth glaze Drizzle over the cooled muffins for extra sweetness and a polished finish

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Pumpkin purée is my go-to autumn baking shortcut It never fails to deliver that nostalgic taste of cool mornings and celebrates everything I love about fall family weekends spent together in the kitchen The spiced crumble came from my grandmother’s coffee cake recipe and I still think of her whenever I make it

Storage Tips

Store muffins in an airtight container at room temperature for up to three days If you will not eat them all quickly refrigerate for up to one week or freeze tightly wrapped for up to three months A quick spin in the microwave or toaster brings back that just-baked softness

Ingredient Substitutions

If you need to swap flour try using up to half whole wheat for a hearty texture Almond or oat milk can replace dairy for a lighter flavor No brown sugar on hand use all granulated with a spoonful of maple syrup Pecans or walnuts work beautifully in the crumble if you want some crunch

Serving Suggestions

Warm these muffins slightly and serve with salted butter or a drizzle of honey They pair perfectly with hot coffee or spicy chai lattes For brunch display on a wooden board with fresh fruit and extra glaze in a small bowl

Cultural and Historical Context

Pumpkin baked goods are a seasonal favorite throughout North America especially in autumn when pumpkin harvest is at its peak Coffee cake toppings originate in German tradition adding a sweet crunch and making these muffins a delightful cross between American and European breakfast classics

Seasonal Adaptations

Use roasted sweet potato purée instead of pumpkin for a unique twist Add dried cranberries or chopped apple to the batter for a touch of tartness Try topping with maple syrup glaze for a deeper autumn flavor

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The muffins freeze and reheat beautifully so you can always have a taste of fall on hand. My favorite memory is whipping up a double batch with my daughter in our pajamas on the first chilly day of the year. These muffins have become a warm tradition in our home and I hope they bring you the same simple joy.

Common Recipe Questions

→ How do I make the spiced crumble topping?

Combine flour, brown sugar, cinnamon, nutmeg, salt, and cold butter. Blend until mixture forms coarse crumbs, then chill before sprinkling over the muffin batter.

→ Can I use fresh pumpkin instead of canned?

Yes, use an equal amount of pureed and well-drained cooked pumpkin for similar texture and flavor.

→ How do I prevent the muffins from becoming dry?

Don't overmix the batter. Mix wet and dry ingredients just until combined and bake only until a toothpick comes out clean.

→ What add-ins work well with these muffins?

Chopped pecans or walnuts in the crumble add crunch. You can also stir chocolate chips or dried cranberries into the batter.

→ How should I store the muffins?

Keep muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze and thaw as needed.

→ Is there a way to make these dairy-free?

Use a plant-based milk for the batter and skip the optional glaze, or choose a dairy-free glaze alternative.