If fall had a flavor, I’m convinced it would taste exactly like Pumpkin Coffee Cake Muffins—warm, spiced, and just sweet enough to make your morning feel special. These little beauties combine everything we love about pumpkin season with the cozy crunch of a cinnamon streusel topping. Think coffee cake meets pumpkin spice latte—only in muffin form, and yes, you can eat them for breakfast without judgment (I may or may not speak from experience).
As a mom of three, mornings around here can feel like a juggling act. Some days, it’s a victory just getting everyone out the door with shoes on the right feet. That’s why I adore recipes like this—comforting, make-ahead friendly, and just fancy enough to impress guests, too.
Table of Contents
Why You’ll Love These Pumpkin Coffee Cake Muffins
- Perfect for busy mornings – Grab one with your coffee and you’re set.
- Kid-approved – Even my pickiest child eats them without complaint (a true fall miracle).
- Double the flavor – A cinnamon-sugar middle and a streusel topping.
- Freezer-friendly – Make a batch now, enjoy them later.
What Do Pumpkin Coffee Cake Muffins Taste Like?
Imagine biting into a soft, moist pumpkin muffin that’s kissed with warm pumpkin pie spice. Just as you’re thinking, “Oh, this is nice,” you hit a surprise cinnamon-sugar center that feels like a cozy hug. Then, the streusel on top brings that buttery crunch you didn’t know you needed. It’s texture, it’s flavor, it’s fall in every bite.
Ingredients You’ll Need for Pumpkin Coffee Cake Muffins
When it comes to making the best Pumpkin Coffee Cake Muffins, a little pantry magic goes a long way. Each ingredient has a special role to play, from keeping the muffins soft and tender to giving them that irresistible cinnamon-sugar crunch. Here’s what you’ll need (and why each item matters):
For the Streusel Topping
- All-purpose flour (1 cup): This gives the streusel its structure and crumbly texture. Think of it as the base that holds the buttery sweetness together.
- Brown sugar (1/2 cup, packed): Adds that caramel-like depth and a touch of stickiness to help the crumbs cling.
- Pumpkin pie spice (1 teaspoon): The heart of fall flavor—warm cinnamon, nutmeg, and clove all in one.
- Salt (1/4 teaspoon): Just enough to balance the sweetness and make the spices pop.
- Cold unsalted butter (1/2 cup): Cold butter is key for that crunchy topping we love. It melts in the oven, leaving golden crumbles on top of your muffins.
For the Cinnamon-Sugar Center
- Granulated sugar (1/4 cup): A simple layer of sweetness that surprises you in the center.
- Ground cinnamon (1/2 teaspoon): Brings warmth and pairs perfectly with the pumpkin muffin base.
For the Muffins
- All-purpose flour (2 cups): Provides the structure for a soft, bakery-style muffin.
- Baking powder (1 tablespoon): The lift! This makes sure your muffins rise tall and fluffy instead of flat and sad.
- Salt (1/2 teaspoon): Enhances all the flavors and balances the sweetness.
- Pumpkin pie spice (3 teaspoons): Because one sprinkle just isn’t enough. This spice blend infuses every bite with that classic fall taste.
- Light brown sugar (1/2 cup, packed): Adds moisture and depth of flavor.
- Granulated sugar (1/2 cup): Sweetens and lightens the muffin crumb.
- Pumpkin puree (1 cup): The star of the show! Make sure you’re using 100% pumpkin puree, not pumpkin pie filling. The puree keeps the muffins moist and naturally orange-hued.
- Vegetable oil (1/2 cup): Adds tenderness without weighing the batter down.
- Sour cream (1/2 cup, room temperature): My little secret weapon! Sour cream adds tang and ensures the muffins stay soft for days.
- Eggs (2, room temperature): Provide structure and richness. Room temperature eggs whisk in more easily for a smooth batter.
- Vanilla extract (1/2 teaspoon): A small amount, but it rounds out all the flavors beautifully.
💡 Ingredient Tip: If you’re a pumpkin lover, you’ll also adore my Apple Pumpkin Streusel Muffins—they use many of the same pantry staples but with a fruity twist.
Step-by-Step Instructions for Pumpkin Coffee Cake Muffins
Making these Pumpkin Coffee Cake Muffins is simpler than it looks, but a little patience and layering will reward you with bakery-style muffins at home. Follow these easy steps, and you’ll have a dozen golden, fragrant muffins ready in under an hour.
Step 1: Prepare the Streusel Topping
In a medium bowl, combine 1 cup flour, 1/2 cup packed brown sugar, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon salt. Give it a quick whisk. Then, add 1/2 cup cold unsalted butter, cut into cubes.
Use a pastry cutter or your fingertips to work the butter into the dry mixture until it forms small, pea-sized crumbles. Don’t overwork it—you want distinct buttery chunks. Pop the bowl into the fridge to chill while you prep the rest. Keeping the butter cold is the secret to that crumbly, crunchy topping.
Step 2: Make the Cinnamon Sugar Center
In a small dish, stir together 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. This will be your surprise middle layer inside the muffins. Trust me, this little swirl is what takes them from “yum” to “oh my goodness, give me another.”
Step 3: Mix the Dry Muffin Ingredients
Grab a large mixing bowl and whisk together:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 teaspoons pumpkin pie spice
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
This dry mix is the backbone of your Pumpkin Coffee Cake Muffins, so make sure it’s well combined and lump-free.
Step 4: Mix the Wet Muffin Ingredients
In a separate medium bowl, whisk together:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 1/2 cup sour cream (room temp)
- 2 large eggs (room temp)
- 1/2 teaspoon vanilla extract
This wet mix brings the moisture and richness. The pumpkin puree makes the muffins soft and flavorful, while sour cream gives them that tender, bakery-style crumb.
Step 5: Combine the Wet and Dry
Make a well in the center of your dry ingredients. Pour in the wet mixture and fold everything together gently with a rubber spatula. Don’t overmix—stop as soon as you no longer see streaks of flour. Overmixing = tough muffins, and we want soft, pillowy ones.
Step 6: Assemble the Muffins
- Line your muffin tin with paper liners.
- Spoon batter into each liner, filling them about halfway full.
- Sprinkle about 1 tablespoon of the cinnamon-sugar mixture over the batter in each cup.
- Top with more batter until each liner is about 3/4 full.
- Generously sprinkle the chilled streusel over the tops.
It might look like too much streusel, but trust me—there’s no such thing.
Step 7: Bake to Perfection
Slide the pan into a 350ºF oven and bake for 25–30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Your kitchen will smell like a pumpkin spice candle—but better, because you can eat it.
Step 8: Add the Optional Glaze (If You’re Feeling Fancy)
In a small bowl, whisk together 1/4 cup powdered sugar, 1 tablespoon heavy cream (or milk), and 1/4 teaspoon vanilla extract. Drizzle over cooled muffins for a bakery-style finish. Totally optional, but so worth it.
Bonus Tip from My Kitchen
These muffins freeze beautifully. Once cooled, wrap them individually and store in a freezer bag for up to 2 months. A quick 20-second zap in the microwave, and you’ll have fresh-from-the-oven flavor anytime.
And if you love cozy bakes like this, you’ll definitely want to check out my Cinnamon Donut Bread—another family favorite that pairs perfectly with a morning coffee.
Tips and Tricks for Perfect Pumpkin Coffee Cake Muffins
- Cold butter is key – If your streusel melts into the muffins, your butter was too soft.
- Don’t overmix – Stir until just combined. Overmixing = tough muffins.
- Use pumpkin puree, not pie filling – Pie filling has extra sugar and spices that’ll throw things off.
- Make ahead – Freeze baked muffins in an airtight bag for up to 2 months. Reheat in the microwave for 20 seconds.
- Add nuts for crunch – Pecans or walnuts make a lovely addition.
Storage
- Room Temp: Store in an airtight container up to 3 days.
- Fridge: Keeps up to 1 week.
- Freezer: Wrap individually and store up to 2 months.
FAQs
Can I use whole wheat flour instead of all-purpose?
Yes, but it’ll make the muffins denser. I recommend using half whole wheat, half all-purpose for best texture.
Can I skip the streusel?
Technically, yes. But honestly, why would you? It’s the best part.
Do I have to add the glaze?
Nope! They’re delicious on their own, but the drizzle adds a bakery-style finish.
Conclusion
These Pumpkin Coffee Cake Muffins are the kind of recipe that makes you want to light a candle, pull on a cozy sweater, and savor every bite. Whether you’re feeding a busy family, treating yourself, or baking for friends, they’re guaranteed to bring a little warmth to your fall mornings.
If you love these, you might also enjoy my Pumpkin Cinnamon Rolls or Maple Pumpkin Granola.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Pumpkin Coffee Cake Muffins
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft, spiced Pumpkin Coffee Cake Muffins with a surprise cinnamon-sugar center, crunchy streusel topping, and optional vanilla glaze—your new fall baking favorite for cozy mornings or afternoon treats.
Ingredients
For the Streusel Topping:
All-purpose flour (1 cup)
Brown sugar (1/2 cup, packed)
Pumpkin pie spice (1 teaspoon)
Salt (1/4 teaspoon)
Cold unsalted butter (1/2 cup)
For the Cinnamon-Sugar Center:
Granulated sugar (1/4 cup)
Ground cinnamon (1/2 teaspoon)
For the Muffins:
All-purpose flour (2 cups)
Baking powder (1 tablespoon)
Salt (1/2 teaspoon)
Pumpkin pie spice (3 teaspoons)
Light brown sugar (1/2 cup, packed)
Granulated sugar (1/2 cup)
Pumpkin puree (1 cup)
Vegetable oil (1/2 cup)
Sour cream (1/2 cup, room temperature)
Eggs (2, room temperature)
Vanilla extract (1/2 teaspoon)
Optional Glaze:
Powdered sugar (1/4 cup)
Heavy cream or milk (1 tablespoon)
Vanilla extract (1/4 teaspoon)
Instructions
1. In a medium bowl, whisk together flour, brown sugar, pumpkin pie spice, and salt for the streusel. Cut in cold butter until pea-sized crumbles form. Chill in fridge.
2. In a small bowl, mix cinnamon and sugar for the center layer. Set aside.
3. In a large mixing bowl, whisk together flour, baking powder, salt, pumpkin pie spice, brown sugar, and granulated sugar for the muffins.
4. In another bowl, whisk together pumpkin puree, vegetable oil, sour cream, eggs, and vanilla extract until smooth.
5. Pour wet ingredients into the dry mixture and gently fold until just combined. Do not overmix.
6. Line a muffin tin with paper liners. Fill each about halfway with batter. Add 1 tablespoon of cinnamon-sugar mixture to each.
7. Top with remaining batter until liners are 3/4 full. Sprinkle streusel generously on top of each muffin.
8. Bake at 350°F for 25–30 minutes, or until a toothpick comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.
9. For optional glaze, whisk powdered sugar, cream or milk, and vanilla extract until smooth. Drizzle over cooled muffins before serving.
Notes
These muffins are best enjoyed the day they’re made, but they keep well in an airtight container for 2–3 days. For longer storage, freeze individually wrapped muffins for up to 2 months. Warm before serving. Add chopped pecans or walnuts to the streusel for extra crunch.
