Best 2 Pumpkin Coffee Cake Muffins Recipes

If you're looking for a delicious and festive treat that will warm you up on a chilly morning, look no further than pumpkin coffee cake muffins. These muffins are moist and fluffy, with a tender crumb and a sweet, pumpkin-spiced flavor. They're perfect for breakfast, brunch, or a snack, and they're sure to be a hit with everyone who tries them. With so many different variations out there, it's hard to know where to start. We've put together a collection of the very best pumpkin coffee cake muffin recipes, so you can find the perfect one to satisfy your craving.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN COFFEE CAKE MUFFINS

Pumpkin Coffee Cake Muffins image

Salty, buttery streusel atop a light, moist, pumpkin muffin. So delicious and easy to prepare--no stand mixer required! These also freeze really well. If you split these open and serve with a swipe of butter and a drizzle of honey, it would be really over the top in a good way!

Provided by Marianne Williams

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 1h5m

Yield 18

Number Of Ingredients 18

Ingredients

cooking spray
¾ cup all-purpose flour
¼ cup white sugar
¼ cup light brown sugar
1 teaspoon pumpkin pie spice
¾ teaspoon kosher salt
¼ cup unsalted butter, melted
1 ¾ cups all-purpose flour
1 ½ teaspoons pumpkin pie spice
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon baking powder
1 (15 ounce) can pumpkin puree (such as Libby's®)
¾ cup white sugar
¾ cup brown sugar
½ cup canola oil
2 large eggs
1 ½ teaspoons vanilla extract

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line 18 muffin cups with paper liners and spray with cooking spray.
Prepare streusel topping: combine flour, white sugar, brown sugar, pumpkin pie spice, and salt in a small bowl. Add melted butter and mix together until crumbly; set aside.
Prepare muffins: combine flour, pumpkin pie spice, baking soda, salt, and baking powder in medium bowl. Whisk pumpkin, white sugar, brown sugar, oil, eggs, and vanilla together in a large bowl. Fold flour mixture into pumpkin mixture until just combined (some lumps may still remain).
Fill the prepared muffin cups 3/4 full. Top each with about 1 1/2 tablespoons reserved streusel mixture.
Bake in the center of the preheated oven until streusel is golden brown, muffins have risen, and a toothpick comes out with clean with just a few moist crumbs, 22 to 25 minutes. Let cool in the muffin tins for 5 minutes, then transfer to a wire rack to cool completely, about 15 minutes.

Nutrition Facts : Calories 248.3 calories, Carbohydrate 38.6 g, Cholesterol 27.4 mg, Fat 9.6 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 2.3 g, Sodium 329.5 mg, Sugar 23.9 g

WHOLE WHEAT PUMPKIN COFFEE CAKE MUFFINS

Whole Wheat Pumpkin Coffee Cake Muffins image

These pumpkin coffee cake muffins are wholesome and delicious!

Provided by ESPANA1

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 35m

Yield 12

Number Of Ingredients 17

Ingredients

cooking spray
2 cups white whole wheat flour
½ cup brown sugar
¼ cup white sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
¾ cup pumpkin puree
¾ cup mashed ripe banana
½ cup vanilla Greek yogurt
2 tablespoons unsalted butter, softened
2 teaspoons unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup candied pecans
½ cup white sugar
2 teaspoons ground cinnamon

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray, or line with paper liners.
Combine flour, brown sugar, white sugar, cinnamon, baking soda, and salt in a large bowl.
Combine pumpkin puree, mashed banana, yogurt, butter, eggs, and vanilla extract in a large mixing bowl; beat with an electric mixer until well combined. Add dry ingredients and mix until just combined. Scoop batter into the prepared muffin cups.
Mix pecans, sugar, and cinnamon together in a small bowl. Spoon or sprinkle on top of each muffin.
Bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 275.2 calories, Carbohydrate 45.8 g, Cholesterol 38.6 mg, Fat 7.3 g, Fiber 4.9 g, Protein 9.1 g, SaturatedFat 2.8 g, Sodium 416.6 mg, Sugar 25.9 g

Tips:

Use fresh pumpkin puree for the best flavor. You can make your own puree by roasting a pumpkin and then blending it until smooth, or you can use canned pumpkin puree.
Be sure to cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter and make the muffins light and tender.
Don't overmix the batter. Overmixing will make the muffins tough.
Fill the muffin tins only about 2/3 full. The muffins will rise as they bake.
Bake the muffins until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

Pumpkin coffee cake muffins are a delicious and easy-to-make treat that are perfect for fall. They are moist and flavorful, with a tender crumb and a sweet, pumpkiny flavor. These muffins are also great for freezing, so you can enjoy them all season long.