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Perfect Pumpkin Streusel Coffee Cake Muffins

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These Perfect Pumpkin Streusel Coffee Cake Muffins are moist, tender, and topped with a crunchy, buttery streusel. A cinnamon sugar swirl in the middle adds a delightful surprise, making them the ultimate fall breakfast or brunch treat.

Ingredients

  • For the Streusel Topping: ½ cup (60g) all-purpose flour
  • For the Streusel Topping: ⅓ cup (67g) packed light brown sugar
  • For the Streusel Topping: 2 tablespoons (25g) granulated sugar
  • For the Streusel Topping: 1 teaspoon ground cinnamon
  • For the Streusel Topping: ¼ teaspoon salt
  • For the Streusel Topping: ¼ cup (57g) unsalted butter, melted and slightly cooled
  • For the Cinnamon Sugar Swirl: ¼ cup (50g) granulated sugar
  • For the Cinnamon Sugar Swirl: 1½ teaspoons ground cinnamon
  • For the Muffin Batter: 1¾ cups (210g) all-purpose flour
  • For the Muffin Batter: 1 teaspoon baking powder
  • For the Muffin Batter: ½ teaspoon baking soda
  • For the Muffin Batter: ½ teaspoon salt
  • For the Muffin Batter: 1 teaspoon ground cinnamon
  • For the Muffin Batter: ½ teaspoon ground nutmeg
  • For the Muffin Batter: ¼ teaspoon ground ginger
  • For the Muffin Batter: ⅛ teaspoon ground cloves
  • For the Muffin Batter: 1 cup (245g) pumpkin puree (100% pumpkin)
  • For the Muffin Batter: ½ cup (100g) granulated sugar
  • For the Muffin Batter: ½ cup (100g) packed light brown sugar
  • For the Muffin Batter: 1 large egg, at room temperature
  • For the Muffin Batter: ¼ cup (60ml) vegetable oil
  • For the Muffin Batter: 3 tablespoons (42g) unsalted butter, melted and slightly cooled
  • For the Muffin Batter: 1 teaspoon vanilla extract (pure)
  • For the Muffin Batter: ¼ cup (60g) plain yogurt or sour cream

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Line a 12-cup muffin tin with paper liners or grease it well.
  2. Make the streusel topping: In a small bowl, whisk together ½ cup flour, ⅓ cup packed brown sugar, 2 tablespoons granulated sugar, 1 teaspoon cinnamon, and ¼ teaspoon salt. Pour in ¼ cup melted butter and stir with a fork until clumps form. Refrigerate while you prepare the batter.
  3. Prepare the cinnamon sugar swirl: In another small bowl, mix ¼ cup granulated sugar with 1½ teaspoons cinnamon. Set aside.
  4. Whisk the dry ingredients: In a medium bowl, whisk together 1¾ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ⅛ teaspoon cloves.
  5. Mix the wet ingredients: In a separate medium bowl, whisk together 1 cup pumpkin puree, ½ cup granulated sugar, ½ cup packed brown sugar, 1 egg, ¼ cup vegetable oil, 3 tablespoons melted butter, 1 teaspoon vanilla, and ¼ cup yogurt or sour cream until smooth.
  6. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not over-mix.
  7. Layer the muffins: Spoon about 1 tablespoon of batter into each liner. Sprinkle a generous pinch of the cinnamon sugar mixture over the batter. Divide the remaining batter evenly among the cups, filling each about ¾ full.
  8. Top with streusel: Remove the streusel from the fridge. Sprinkle generously over each muffin, pressing down lightly so it sticks.
  9. Bake for 18-22 minutes, rotating the pan halfway through. Muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill the streusel for at least 10 minutes to prevent it from sinking into the batter. Use room temperature ingredients for best results. Do not over-mix the batter. For a gluten-free option, use a 1:1 gluten-free baking blend. For dairy-free, use dairy-free butter and plant-based yogurt.

Nutrition

Keywords: pumpkin muffins, streusel muffins, coffee cake muffins, fall breakfast, pumpkin streusel

Find it online: https://rowanrecipes.com/perfect-pumpkin-streusel-coffee-cake-muffins/