These pumpkin coffee cake muffins are a family favorite — tender, moist and full of pumpkin flavor. A crunchy cinnamon streusel gives them the ideal coffee cake texture, making them perfect for fall (or any time you’re craving cozy baked goods).
A delicious weekend treat — or a weekday breakfast that feels like a celebration.
These muffins are basically a pumpkin cake in muffin form, swirled and topped with a cinnamon streusel that’s both crumbly and crunchy. They’re easy to make and impossible to resist.
I hope they become a fall staple in your kitchen — they’re that good.
One great thing about this recipe: it uses an entire can of pumpkin.
Using the whole can means no leftover pumpkin languishing in the fridge. I love recipes that use the whole can so nothing goes to waste.
Coffee cake for breakfast is one of my favorite indulgences — in my family we happily eat cake for breakfast, so these muffins are a natural fit.
I consider myself a pumpkin muffin enthusiast. My family loves these muffins so much I make them year-round. They’re consistently tender, moist and satisfying — exactly why they shine as coffee cake muffins.
A soft spiced pumpkin base with layers of cinnamon streusel? Yes, please.
These muffins are very simple to prepare. Everything comes together in one large bowl, and a cookie scoop makes filling the liners quick and tidy.
I like using tulip-style muffin liners for coffee cake muffins. The taller sides help contain the crumbly topping and give each muffin extra room for that crunchy streusel.
The best part is the streusel inside the muffin: scoop some batter into the liner, add a layer of streusel, top with more batter, then finish with another blanket of crumble before baking.
Bake until the muffins are set in the center and the streusel is golden. The result is soft, spiced pumpkin muffins with a cinnamon crunch in every bite.
Just look at that crumbly perfection!
Everything you want in a fall treat.
Pumpkin Coffee Cake Muffins
Pumpkin Coffee Cake Muffins
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Ingredients
streusel
- 3 tablespoons light brown sugar
- 3 tablespoons sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup unsalted butter, melted
- ¾ cups all-purpose flour
muffins
- 1 ¾ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 1 ¼ cup sugar
- 2 large eggs
- 1 15 ounce can pumpkin puree
- ½ cup avocado oil, or canola or vegetable
- 2 teaspoons vanilla extract
Instructions
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Preheat the oven to 375°F (190°C). Line a muffin tin with liners.
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Make the streusel first. Whisk together the light brown sugar, sugar, cinnamon, salt and melted butter until combined. Whisk for a minute or two so the sugar begins to dissolve, then stir in the flour with a wooden spoon. The mixture should be crumb-like and dry. Set aside.
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In a small bowl, whisk together the flour, baking soda, salt and pumpkin pie spice.
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In a large bowl, whisk the sugar and eggs until combined. Add the pumpkin puree, then whisk in the oil and vanilla until smooth.
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Fold the dry ingredients into the wet mixture until just combined — avoid overmixing to keep the muffins tender.
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Spoon batter into each liner about halfway. Sprinkle a bit of streusel over the batter, then add more batter to fill the cups about three-quarters full. Top with the remaining streusel. Bake 20 to 22 minutes, or until the centers are set. Let cool before serving.
Did you make this recipe?
Share your photos and tag the recipe if you like — it’s always wonderful to see how your muffins turn out.
Enjoy!
Makes me ridiculously happy.