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Side view of muffin on a white plate.

Pumpkin Streusel Coffee Cake Muffins

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. 
5 from 1 vote
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Course: Breakfast, Snack
Cuisine: American
Keyword: Pumpkin streusel coffee cake muffins, pumpkin muffins
Prep Time: 15 minutes
Cook Time: 14 minutes
Servings: 12 muffins
Calories: 248kcal
Author: Dawn



  • 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

Streusel topping

  • 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.


  1. All ingredients should be room temperature. 
  2. Use pumpkin puree, do not substitute pumpkin pie filling.
  3. 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.
  4. These muffins freeze well for up to 3 months.
Nutrition information is an estimate and may vary with brands of ingredients used.


Calories: 248kcal | Carbohydrates: 41.3g | Protein: 3.9g | Fat: 8.1g | Saturated Fat: 4.7g | Cholesterol: 50mg | Sodium: 166mg | Potassium: 184mg | Fiber: 1.5g | Sugar: 23.4g | Calcium: 76mg | Iron: 2mg