These pumpkin coffee cake muffins have a moist, pumpkin bread-like middle topped with a buttery cinnamon crumble that makes them worth baking. And while the muffins are delicious on their own, that thick layer of streusel on top is what makes these disappear.
Pumpkin Streusel Muffins
My coffee cake muffins have been a favorite among my readers since I first shared them in 2014, and one fall, I made a pumpkin version. I kept the buttery cinnamon streusel everyone loves, but gave the muffins a moist pumpkin-spiced crumb that reminds me of pumpkin bread. They're two of my family’s favorite fall bakes rolled into one muffin and I know you’re going to love them.
Ingredients
These pumpkin coffee cake muffins use all-purpose flour for structure, white and brown sugar for sweetness and a richer crumb, and baking powder and baking soda to help them rise. Cinnamon and pumpkin spice give the batter its warm flavor, while eggs, pumpkin puree, milk, and melted butter or a neutral oil make the muffins moist and tender. The buttery crumb topping is made with flour, brown and white sugar, butter, and cinnamon.
How to Make Pumpkin Crumble Muffins
- Make the crumble.
Combine the flour, brown and white sugars, cinnamon, and melted butter until it looks like coarse sand. Pinch some between your fingers to make larger crumbles. - Make the pumpkin batter.
Whisk the dry ingredients together in one bowl. In another, whisk the eggs, pumpkin, milk, and melted and cooled butter. Add the wet ingredients to the dry and gently mix just until combined. The batter will be thick.
- Fill and top the muffins.
Fill the muffin cups nearly to the top, then generously distribute the crumble over each one. Make a second pass with any remaining crumble and gently press it into the batter so it stays on as the muffins rise.
- Bake.
Bake at 350F for 20 to 22 minutes, until the tops are golden and a toothpick inserted into the middle comes out clean. Let the muffins cool completely before removing them from the pan.
Laura’s Tips for Pumpkin Coffee Cake Muffins
Yes. You can use melted butter or a neutral oil in the muffin batter. I would still use butter for the crumble because that’s what gives the streusel its buttery coffee cake flavor.
Yes. While I can’t speak to all gluten-free baking mixes, I have made these using Bob’s Red Mill 1:1 Gluten-Free Baking flour many times without altering the recipe.
It’s supposed to be thick. The pumpkin adds a lot of moisture, so don’t add extra milk to thin it out. Scoop the batter into the muffin cups and fill them nearly to the top.
After mixing the topping, it should look like coarse sand. Pinch some of the mixture between your fingers to form larger pieces. You want a mix of smaller crumbs and bigger buttery clusters.
Add the crumble generously, then gently press it into the top of the muffin batter before baking. Don’t push it down into the batter, just enough to help the crumbs stay put as the muffins rise.
Bake for 20 to 22 minutes, until the tops are golden and a toothpick inserted into the center comes out clean. A few moist crumbs are fine, but there shouldn’t be wet batter on the toothpick.
Store them in an airtight container at room temperature for 1 day or refrigerate for up to 5 days. You can also freeze them for up to 3 months.
Pumpkin Coffee Cake Muffins with Streusel Crumb
Ingredients
Muffins:
- 2 cups all-purpose flour
- ¼ cup sugar, white
- ½ cup brown sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin spice
- ¼ teaspoon salt
- 2 large eggs
- 1 cup pumpkin puree
- ¾ cup milk
- ½ cup melted butter, or neutral oil
Crumb Topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup sugar
- ¼ cup butter, melted
- 2 teaspoons cinnamon
Instructions
Prep:
- Preheat the oven to 350F with the top rack in the middle position. Line a 12-muffin pan with liners. You can also grease it.
- Make the streusel crumble topping in a bowl by combining the flour, brown and white sugars, and melted butter. Mix it well; use your hands to combine it until it resembles coarse sand. Then, pinch some between your fingers to create larger clumps.
Make the muffin batter:
- In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, pumpkin spice, and salt. Mix well with a whisk to distribute the ingredients.
- In a medium bowl, whisk the eggs. Then, add the pumpkin pureé, milk, and melted (and cooled) butter (or a neutral oil). Pour the liquid mixture into the dry ingredients bowl and gently mix until combined. The batter is thick.
- Scoop the batter into the muffin cups, filling each nearly to the top. Distribute the crumble topping generously over each muffin, then make a second pass to distribute the remaining topping, gently pressing it down so the crumbs stay on the muffins as they rise during baking.
Bake:
- Bake the muffins for 20 to 22 minutes, until the tops are golden and a toothpick inserted in the middle comes out clean. Remove the muffin pan from the oven and let the muffins cool for 10 minutes before taking them out of the pan and placing them on a cooling rack to cool completely.
Store:
- Muffins can be stored in an airtight container at room temperature (on the counter) for 1 day, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
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