Pumpkin Coffee Cake Muffins
Soft and moist Pumpkin Coffee Cake Muffins made with pumpkin puree, buttermilk, cinnamon, and nutmeg, then topped with a buttery brown sugar cinnamon streusel. These bakery-style pumpkin muffins are perfect for an easy fall breakfast or brunch.
Servings 12 muffins
Ingredients
Pumpkin Muffins
- 1 ⅓ cups pumpkin puree
- ⅓ cup unsalted butter melted
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 2 large eggs
- ½ cup buttermilk
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
Cinnamon Streusel Topping
- ¾ cup all-purpose flour
- ½ cup light brown sugar packed
- 1 teaspoon ground cinnamon
- Pinch of salt
- 5 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 375°F. Line a standard muffin pan with paper liners. For taller bakery-style muffin tops, stagger the liners so there is an empty muffin cavity between each muffin. Use two muffin pans or bake in batches if needed.
- Make the streusel. In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and mix with a fork until crumbs form. Leave some larger pieces for a bakery-style crumb topping. Set aside.
- Mix the wet ingredients. In a large bowl, whisk together the pumpkin puree, melted butter, granulated sugar, and brown sugar until combined.
- Add the eggs, buttermilk, and vanilla extract. Whisk until smooth.
- Mix the dry ingredients. In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the wet ingredients and gently fold together with a spatula just until combined. Be careful not to overmix the batter.
- Divide the batter evenly between the prepared muffin cups, filling each fairly full.
- Generously crumble the cinnamon streusel over each muffin. Leave some larger chunks and don't press the streusel into the batter.
- Bake the muffins at 375°F for 5 minutes.
- Without opening the oven door, reduce the temperature to 350°F and continue baking for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to finish cooling.
Video
Notes
Use 100% pure pumpkin puree, not pumpkin pie filling.
Measure the flour by spooning it into the measuring cup and leveling off the top rather than scooping directly from the bag.
Don't overmix the batter. Fold just until the dry ingredients are incorporated to keep the muffins soft and tender.
For tall bakery-style muffin tops, stagger the muffins in the pan and leave an empty cavity between each one.
Don't open the oven door when reducing the temperature from 375°F to 350°F.
Keep some larger pieces in the streusel for a thick, crumbly coffee cake topping.
Store completely cooled muffins in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
Measure the flour by spooning it into the measuring cup and leveling off the top rather than scooping directly from the bag.
Don't overmix the batter. Fold just until the dry ingredients are incorporated to keep the muffins soft and tender.
For tall bakery-style muffin tops, stagger the muffins in the pan and leave an empty cavity between each one.
Don't open the oven door when reducing the temperature from 375°F to 350°F.
Keep some larger pieces in the streusel for a thick, crumbly coffee cake topping.
Store completely cooled muffins in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.