If you’re looking for a cozy, comforting treat that perfectly captures the flavors of autumn, you have to try these Pumpkin Coffee Cake Muffins. They strike a beautiful balance between moist pumpkin richness and a sweet, crumbly streusel topping, all crowned with a delicate vanilla glaze. This recipe is one of my absolute favorites for chilly mornings or afternoon pick-me-ups, and I can’t wait to share all the details so you can bake these delights yourself!

Pumpkin Coffee Cake Muffins Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Pumpkin Coffee Cake Muffins plays a special role, creating harmony in flavor, texture, and aroma. From the creamy tang of sour cream to the warm spices, each element is simple but essential to achieve that perfect muffin experience.

1/2 cup butter, melted: Adds rich moisture and buttery flavor that keeps the muffins tender.
1 cup cane sugar: Sweetens naturally and enhances browning in the crumb.
1 teaspoon vanilla extract: Lifts all the flavors with its warm floral notes.
3/4 cup sour cream: Brightens the batter with a slight tang and adds moistness.
1 cup pumpkin puree: The star ingredient, delivering earthy sweetness and vibrant orange color.
2 eggs: Bind everything together and contribute to a fluffy texture.
2 cups all-purpose flour: Provides structure and body for these muffins.
1/2 teaspoon baking soda: Helps muffins rise and keeps them light.
1 1/2 teaspoons baking powder: Works alongside baking soda for a perfect lift.
1 1/2 teaspoons pumpkin pie spice: A warming mix of cinnamon, nutmeg, and cloves defining this seasonal treat.
3/4 teaspoon cinnamon: Adds an extra layer of cozy spice.
3/4 teaspoon kosher salt: Balances sweetness and enhances all the flavors.
1/4 cup cold butter: For the streusel topping, cubed to create that crumbly texture.
1/2 cup flour: Joins with butter and sugar to form the perfect crumb topping.
1/3 cup brown sugar: Imparts a caramel note to the streusel.
1/2 teaspoon cinnamon: Spice for the streusel topping for consistency in flavor.
1/2 cup powdered sugar (60 g): For the icing glaze, giving a sweet finishing touch.
1/2 teaspoon vanilla extract: Brings warmth to the glaze.
1 1/2 teaspoons water: Helps make the glaze drizzle-able.

How to Make Pumpkin Coffee Cake Muffins

Step 1: Preheat and Prep

Start by preheating your oven to 425 degrees Fahrenheit. This higher temperature kickstarts the rise of your muffins and ensures they get a lovely golden crust right from the beginning. It’s a little trick that makes a big difference in texture.

Step 2: Combine Wet Ingredients

In a large mixing bowl, whisk together the melted butter, cane sugar, vanilla extract, sour cream, pumpkin puree, and eggs until smooth and glossy. This mixture holds all the rich, creamy flavors that define the softness and moistness of the Muffins.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and kosher salt until well combined. These pantry staples are what give the muffins their rise and that quintessential warm pumpkin taste. Gently fold this dry blend into the wet ingredients just until combined — overmixing can toughen the muffins, so keep it light!

Step 4: Make the Streusel Topping

Now for the crunchy topping that elevates these muffins to coffee cake status. Stir together flour, brown sugar, and cinnamon in a small bowl. Then, use your fingers to work in cold cubes of butter until the mixture clumps together into coarse crumbs. This streusel will bake into a golden, crumbly delight that perfectly contrasts the tender muffin inside.

Step 5: Fill Muffin Cups

Line a muffin tin with paper liners, unless you prefer greasing the pan directly. Using a large cookie scoop (about 3 tablespoons), fill each liner generously with batter. Sprinkle the streusel topping evenly over each muffin, covering the surface completely for that classic coffee cake look and texture.

Step 6: Bake in Two Stages

Bake the muffins at 425 degrees for 5 minutes to set their rise, then reduce the oven temperature to 375 degrees and bake for another 15-20 minutes. The muffins are done when a toothpick inserted comes out clean, and the tops are beautifully golden brown. This two-step baking creates a tender crumb with a crisp topping.

Step 7: Prepare the Vanilla Glaze and Finish

While the muffins cool, stir together powdered sugar, vanilla extract, and water until smooth and drizzle-able. Once cooled, drizzle this glaze over the muffins for the perfect sweet finish that melts in your mouth, adding a delicate shine and a touch of vanilla goodness.

How to Serve Pumpkin Coffee Cake Muffins

Garnishes

While these muffins are stunning on their own, adding a light dusting of cinnamon or a small sprinkle of crushed pecans can add texture and a nutty warmth that pairs beautifully with the pumpkin spice.

Side Dishes

Serve Pumpkin Coffee Cake Muffins alongside a cup of hot coffee or chai tea for a perfectly balanced breakfast or snack. For a fuller meal, a dollop of Greek yogurt sweetened with a drizzle of honey mimics the muffin’s tanginess and creates a wholesome spread to enjoy.

Creative Ways to Present

For gatherings, arrange the muffins on a rustic wooden board with small ramekins filled with whipped cream cheese or maple butter for guests to dollop. You can also slice the muffins in half and toast them lightly, then spread with cinnamon butter to give a new twist that’s irresistibly cozy.

Make Ahead and Storage

Storing Leftovers

Pumpkin Coffee Cake Muffins keep wonderfully at room temperature when stored in an airtight container for up to three days. This makes them a convenient and delicious option for quick breakfasts or snacks throughout the week.

Freezing

If you want to enjoy these muffins later, freeze them unglazed in a zipped freezer bag for up to two months. When ready to eat, simply thaw overnight in the fridge or let come to room temperature. Drizzle with glaze freshly for the best flavor impact.

Reheating

Warm your muffin gently in the microwave for about 15 seconds or in a 325-degree oven for 5-7 minutes. This refreshes the soft texture and revives the buttery aroma — just don’t forget to add the glaze after reheating if frozen!

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree works perfectly for Pumpkin Coffee Cake Muffins and is actually recommended for convenience and consistent texture.

What if I don’t have pumpkin pie spice?

No worries. You can easily make your own by mixing cinnamon, nutmeg, ginger, and a pinch of cloves. This way, you control the spice level and freshness.

Can I substitute the sour cream?

Yes, you can substitute sour cream with full-fat Greek yogurt for a similar tang and creaminess, which will keep your muffins moist and tender.

Are these muffins gluten-free friendly?

This recipe calls for all-purpose flour, so it is not gluten-free as written. However, you can try substituting a gluten-free all-purpose blend, but results may vary slightly in texture.

How do I know when Pumpkin Coffee Cake Muffins are fully baked?

Insert a toothpick in the center of a muffin; if it comes out clean or with just a few moist crumbs, your muffins are perfectly baked. This is key for that tender but set crumb texture.

Final Thoughts

There is something truly special about Pumpkin Coffee Cake Muffins that makes each bite feel like a warm hug on a cool day. They bring together the best flavor elements of pumpkin and spice with a sweet, crumbly twist. I encourage you to give this recipe a try soon — it’s an easy way to make your kitchen smell fabulous and your family smile wide!

Pumpkin Coffee Cake Muffins Recipe

★★★★★

5.2 from 6 reviews

Author: Lana
Total Time: 40 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

These Pumpkin Coffee Cake Muffins are moist, fluffy, and bursting with warm autumn spices. Featuring a tender pumpkin-infused batter topped with a crunchy cinnamon streusel and finished with a sweet vanilla glaze, they make the perfect cozy breakfast or snack during pumpkin season.

Instructions

Preheat Oven: Set your oven to 425°F (220°C) to get it hot and ready for baking the muffins.
Mix Wet Ingredients: In a large mixing bowl, combine the melted butter, cane sugar, vanilla extract, sour cream, pumpkin puree, and eggs. Stir until everything is smoothly incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and kosher salt. This ensures the spices and leavening agents are evenly distributed.
Mix Batter: Gradually stir the dry ingredients into the wet ingredients. Mix gently until just combined to avoid overworking the batter, which can make muffins tough.
Prepare Streusel: In another bowl, stir together the flour, brown sugar, and cinnamon. Add the small cubes of cold butter and use your hands to rub the butter into the dry mixture until it forms a crumbly streusel topping.
Fill Muffin Tin: Line a muffin tin with paper liners. Using a large cookie scoop (about 3 tablespoons), fill each liner evenly with the muffin batter. Then sprinkle the streusel topping generously on each muffin.
Bake at High Heat: Place the muffin tin into the preheated oven and bake at 425°F for 5 minutes. This initial high heat helps the muffins rise quickly.
Continue Baking: Lower the oven temperature to 375°F (190°C) and bake for an additional 15-20 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
Cool Muffins: Remove the muffins from the oven and let them cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Make the Icing: While the muffins cool, whisk together powdered sugar, vanilla extract, and water until smooth. Drizzle this glaze over the cooled muffins for a sweet finishing touch.

Notes

Use canned pumpkin puree or homemade pumpkin puree for the best flavor and moisture.
Don’t overmix the batter to keep muffins tender and fluffy.
The initial high baking temperature helps create a nice rise; don’t skip this step.
Allow muffins to cool completely before glazing to prevent the icing from melting too much.
Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American