Best 2 Pumpkin Coffee Cake Muffins Recipes

Indulge in the delightful autumn flavors with our collection of pumpkin coffee cake muffin recipes. These delectable treats combine the warmth of pumpkin spice with the comforting flavor of coffee cake, creating a perfect balance of sweetness and spice.

Our collection features a variety of recipes to suit your preferences. Whether you prefer a classic pumpkin coffee cake muffin with a streusel topping, a gluten-free option for those with dietary restrictions, or a healthier version made with whole wheat flour and less sugar, we have a recipe for everyone.

Each recipe is carefully crafted with step-by-step instructions and detailed ingredient lists to ensure success in your baking endeavors. The recipes are easy to follow, even for beginners, and require readily available ingredients, making them perfect for busy home bakers.

Savor the rich pumpkin flavor, accentuated by the aromatic blend of coffee and spices, in every bite of these muffins. Whether you enjoy them as a morning treat, an afternoon snack, or a dessert, these pumpkin coffee cake muffins are sure to bring joy and warmth to your kitchen and table.

Here are our top 2 tried and tested recipes!

PUMPKIN COFFEE CAKE MUFFINS

Pumpkin Coffee Cake Muffins image

Salty, buttery streusel atop a light, moist, pumpkin muffin. So delicious and easy to prepare--no stand mixer required! These also freeze really well. If you split these open and serve with a swipe of butter and a drizzle of honey, it would be really over the top in a good way!

Provided by Marianne Williams

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 1h5m

Yield 18

Number Of Ingredients 18

Ingredients

cooking spray
¾ cup all-purpose flour
¼ cup white sugar
¼ cup light brown sugar
1 teaspoon pumpkin pie spice
¾ teaspoon kosher salt
¼ cup unsalted butter, melted
1 ¾ cups all-purpose flour
1 ½ teaspoons pumpkin pie spice
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon baking powder
1 (15 ounce) can pumpkin puree (such as Libby's®)
¾ cup white sugar
¾ cup brown sugar
½ cup canola oil
2 large eggs
1 ½ teaspoons vanilla extract

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line 18 muffin cups with paper liners and spray with cooking spray.
Prepare streusel topping: combine flour, white sugar, brown sugar, pumpkin pie spice, and salt in a small bowl. Add melted butter and mix together until crumbly; set aside.
Prepare muffins: combine flour, pumpkin pie spice, baking soda, salt, and baking powder in medium bowl. Whisk pumpkin, white sugar, brown sugar, oil, eggs, and vanilla together in a large bowl. Fold flour mixture into pumpkin mixture until just combined (some lumps may still remain).
Fill the prepared muffin cups 3/4 full. Top each with about 1 1/2 tablespoons reserved streusel mixture.
Bake in the center of the preheated oven until streusel is golden brown, muffins have risen, and a toothpick comes out with clean with just a few moist crumbs, 22 to 25 minutes. Let cool in the muffin tins for 5 minutes, then transfer to a wire rack to cool completely, about 15 minutes.

Nutrition Facts : Calories 248.3 calories, Carbohydrate 38.6 g, Cholesterol 27.4 mg, Fat 9.6 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 2.3 g, Sodium 329.5 mg, Sugar 23.9 g

WHOLE WHEAT PUMPKIN COFFEE CAKE MUFFINS

Whole Wheat Pumpkin Coffee Cake Muffins image

These pumpkin coffee cake muffins are wholesome and delicious!

Provided by ESPANA1

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 35m

Yield 12

Number Of Ingredients 17

Ingredients

cooking spray
2 cups white whole wheat flour
½ cup brown sugar
¼ cup white sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
¾ cup pumpkin puree
¾ cup mashed ripe banana
½ cup vanilla Greek yogurt
2 tablespoons unsalted butter, softened
2 teaspoons unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup candied pecans
½ cup white sugar
2 teaspoons ground cinnamon

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray, or line with paper liners.
Combine flour, brown sugar, white sugar, cinnamon, baking soda, and salt in a large bowl.
Combine pumpkin puree, mashed banana, yogurt, butter, eggs, and vanilla extract in a large mixing bowl; beat with an electric mixer until well combined. Add dry ingredients and mix until just combined. Scoop batter into the prepared muffin cups.
Mix pecans, sugar, and cinnamon together in a small bowl. Spoon or sprinkle on top of each muffin.
Bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 275.2 calories, Carbohydrate 45.8 g, Cholesterol 38.6 mg, Fat 7.3 g, Fiber 4.9 g, Protein 9.1 g, SaturatedFat 2.8 g, Sodium 416.6 mg, Sugar 25.9 g

Tips:

For a moist and flavorful coffee cake, use fresh pumpkin puree. You can make your own puree by roasting and blending a sugar pumpkin, or you can use canned pumpkin puree.
To ensure even baking, make sure your oven is preheated before you start mixing the batter.
Do not overmix the batter, as this can result in a tough coffee cake. Mix just until the ingredients are combined.
For a streusel topping, combine brown sugar, flour, cinnamon, and butter. Use your fingers to work the mixture until it resembles coarse crumbs. Sprinkle the streusel topping over the batter before baking.
Bake the coffee cake until a toothpick inserted into the center comes out clean. This usually takes around 30-35 minutes.
Let the coffee cake cool for a few minutes before serving. This will help the streusel topping to set.

Conclusion:

These pumpkin coffee cake muffins are a delicious and easy-to-make treat that is perfect for fall. With their moist and flavorful crumb, streusel topping, and pumpkin spice flavor, these muffins are sure to be a hit with everyone who tries them. Be sure to enjoy them warm with a cup of coffee or tea for the ultimate fall experience.