Pumpkin Coffee Cake Muffins (Print Version)

Soft pumpkin muffins with a spiced buttery crumble, ideal for a comforting autumn breakfast or snack treat.

# What You’ll Need:

→ Muffin Batter

01 - 1 3/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground cloves
08 - 1/4 teaspoon ground ginger
09 - 1 cup canned pumpkin purée
10 - 2/3 cup packed light brown sugar
11 - 1/3 cup granulated sugar
12 - 1/2 cup vegetable oil
13 - 2 large eggs
14 - 1/4 cup milk
15 - 1 teaspoon pure vanilla extract

→ Spiced Crumble

16 - 1/2 cup all-purpose flour
17 - 1/3 cup packed light brown sugar
18 - 1/2 teaspoon ground cinnamon
19 - 1/4 teaspoon ground nutmeg
20 - Pinch of salt
21 - 1/4 cup unsalted butter, cold and cubed

→ Optional Glaze

22 - 1/2 cup powdered sugar
23 - 1–2 tablespoons milk
24 - 1/4 teaspoon vanilla extract

# How to Make It:

01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a bowl, combine all-purpose flour, light brown sugar, ground cinnamon, ground nutmeg, and salt. Add the cold, cubed butter and cut in using a fork or your fingers until the mixture forms coarse crumbs. Refrigerate the crumble until use.
03 - In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until thoroughly combined.
04 - In a separate bowl, whisk the pumpkin purée, light brown sugar, granulated sugar, vegetable oil, eggs, milk, and vanilla extract until smooth and well-incorporated.
05 - Add the wet mixture to the dry ingredients, stirring gently until just combined. Take care not to overmix.
06 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
07 - Sprinkle a generous amount of spiced crumble over each portion of batter.
08 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow muffins to cool in the tin for 5 minutes. Remove and transfer to a wire rack to cool completely.
10 - Mix powdered sugar, milk, and vanilla extract in a small bowl until a smooth glaze is formed. Drizzle over the cooled muffins if desired.

# Additional Tips::

01 -
  • Easy to make with simple pantry ingredients
  • Super moist crumb thanks to real pumpkin purée
  • Warm spiced topping for irresistible flavor
  • Perfect for make-ahead breakfasts or sharing at brunch
02 -
  • These muffins are rich in real pumpkin and warming spices
  • Great for freezing bake now enjoy all season
  • Crumble topping stays crisp for days
03 -
  • Toast your spices briefly in a dry skillet to bring out even more aroma before adding to the dry mix
  • Measure flour by gently spooning and leveling for light fluffy muffins
  • Do not overmix once wet and dry come together or you will get dense muffins

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