Pumpkin Coffee Cake Muffins: A Must-Try Fall Treat!
Deliciously moist pumpkin coffee cake muffins topped with a crumbly streusel, perfect for fall.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup chopped walnuts (optional)
- 1/2 cup streusel topping (made with flour, sugar, butter, and cinnamon)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, mix the pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- If using, fold in the chopped walnuts.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Sprinkle the streusel topping over each muffin.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store muffins in an airtight container for up to 3 days.
- These muffins freeze well; wrap individually and store in the freezer for up to 2 months.
- For a sweeter muffin, increase the sugar by 1/4 cup.