Pumpkin Streusel Coffee Cake Muffins, the perfect fall comfort food to start your morning. It never hurts to start your morning on a sweet note.
I love how the smell of fall spices fills the kitchen when these muffins are baking. This is one of the reasons that I love the fall season, all the wonderful smells of fall spices.
These pumpkin muffins are a moist muffin topped with crumble and cinnamon icing. You can never have enough cinnamon.
They are definitely one of our family’s favorite muffins when this time of the year rolls around.
- Use pumpkin puree for this recipe. Do not substitute pumpkin pie filling for the pumpkin pie filling.
- As always have your ingredients at room temperature.
- Don’t over stir the batter. Add the wet ingredients into the dry and only mix until combined.
- When adding the crumble I like to gently press the crumble down just a bit so it adheres to the batter.
- You can tell when the muffins are done by lightly pressing down on the top of the muffin, if it bounces back they are done or use a wooden press inserted into the muffin, if it comes out clean or with a few moist crumbs, it is done.
- Want to keep muffins for a while, place them in the freezer for up to 3 months. Just take out the desired amount and let them thaw overnight to have them ready in the morning.
Steps for making Pumpkin Streusel Coffee Cake Muffins
Preheat the oven to 375. Grease or line muffin tins with paper liners
Prepare the streusel for the topping. In a medium bowl combine the 1/3 cup flour, 1/3 brown sugar, and 1 teaspoon cinnamon, add the 3 tablespoons melted butter, and mix until well combined. Set aside for later.
In a large bowl add the 1 2/3 cup of flour, 2 teaspoons baking powder, salt, 1 teaspoon cinnamon, ginger, nutmeg, and cloves, mix together.
In another bowl combine, 1/4 cup melted butter, 1/2 cup brown sugar, granulated sugar, eggs, pumpkin, and 1/3 cup milk, mix together.
Add the wet ingredients to the dry ingredients and mix just until the ingredients are combined.
Divide the batter between the 12 muffin tins. Top with the streusel.
Place the muffins in the preheated oven and bake for 16 to 18 minutes. Remove from the oven and cool for a few minutes before removing the muffins from the tins. After the muffins are removed from the tins set on the cooling rack and cool completely.
While the muffins are cooling make the icing. In a small bowl combine the powdered sugar and cinnamon, add the milk and the vanilla, beat until smooth. Drizzle the icing over the tops of the muffins.
Do you love breakfast as much as I do? Check out these recipes:
Pumpkin Streusel Coffee Cake Muffins
- 1/3 cup flour
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 3 tablespoons melted butter
- 1 2/3 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoons cloves
- 1/4 cup melted butter
- 1/2 cup brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/3 cup milk
- 1/2 cup powdered sugar
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoon milk
- 1 teaspoon vanilla
- Preheated the oven to 375 F. Grease or line the muffin tins with paper liners
- In a medium bowl mix together the 1/3 cup flour, 1/3 cup brown sugar, and 1 teaspoon cinnamon, add the 3 tablespoons melted butter, and mix until crumbs form. Set aside.
- In a large bowl combine the 1 2/3 cup of flour, baking powder, salt, 1 teaspoon cinnamon, ginger, nutmeg, and cloves.
- In another bowl combine the 1/4 cup melted butter, 1/2 cup brown sugar, granulated sugar, eggs, pumpkin, and milk.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Divide the batter between the 12 muffin tins (it is okay to fill tins about 3/4 full). Top each muffin with the streusel and press lightly on the topping to adhere to the batter.
- Place in the preheated oven and bake for 16 to 18 minutes or until a wooden pick inserted comes out clean or with a few moist crumbs.
- Remove from the oven and set on a cooling rack and cool for a few minutes. Remove the muffins from the tins and continue to cool on the cooling rack until the muffins are cooled.
- While the muffins are cooling combine the 1/2 cup sugar and cinnamon, add the milk and the vanilla and beat until smooth. Drizzle over tops of the cooled muffins.
- All ingredients should be room temperature.
- Use pumpkin puree, do not substitute pumpkin pie filling.
- This recipe makes 12 muffins. But since muffin tins come in different sizes, don't fill the tins more than 3/4 full. If you have remaining batter, bake in another muffin tin.
- These muffins freeze well for up to 3 months.
This recipe was originally published on October 21, 2013. It has been updated with new content and pictures on November 16, 2020.