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.
Ingredients
Scale
Muffin Batter
- 1/2 cup butter, melted
- 1 cup cane sugar
- 1 teaspoon vanilla extract
- 3/4 cup sour cream
- 1 cup pumpkin puree
- 2 large eggs
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 3/4 teaspoon cinnamon
- 3/4 teaspoon kosher salt
Streusel Topping
- 1/4 cup butter, cold, cut into small cubes
- 1/2 cup flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
Vanilla Icing
- 1/2 cup powdered sugar (60 g)
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons water
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
Nutrition
- Serving Size: 1 muffin
- Calories: 310 kcal
- Sugar: 21 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: pumpkin muffins, coffee cake, pumpkin coffee cake, autumn recipes, fall baking, pumpkin spice, streusel topping, pumpkin dessert
