Pumpkin Coffee Cake Muffins
Cozy, spiced muffins infused with pumpkin, perfect for autumn mornings.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 2 large eggs
- 1 cup pumpkin puree
- 3/4 cup brown sugar
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 tsp vanilla extract
- 1/2 cup flour (for crumbs)
- 1/3 cup brown sugar (for crumbs)
- 4 tbsp butter (for crumbs)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- Mix the flour, baking soda, baking powder, salt, and pumpkin pie spice in a bowl.
- Beat the eggs in a large bowl until frothy.
- Combine the pumpkin puree, brown sugar, vegetable oil, milk, and vanilla with the eggs.
- Incorporate the dry ingredients into the wet mixture gently.
- Prepare the crumb topping by mixing flour, brown sugar, and butter until crumbly.
- Fill the muffin tin about 3/4 full with batter and sprinkle the crumb topping on top.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Cool for 5 minutes in the tin, then transfer to a wire rack.
Notes
Serve warm with honey or maple syrup for a delightful treat.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin muffins, coffee cake, fall recipes, autumn baking