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.