Pumpkin Coffee Cake Muffins
Easy Pumpkin Coffee Cake Muffins recipe. This fluffy breakfast recipe is topped with brown sugar and pecan streusel.
Who's ready for all things pumpkin?
Even though Starbucks already rolled out their pumpkin spiced drinks, I feel like it's only right to wait until after Labor Day to roll out the pumpkin recipes. And these Pumpkin Coffee Cake Muffins are the perfect place to start. The gateway recipe if you will.
My kitchen is going to look like it projectile vomited all things fall in the next couple of weeks, and I couldn't be more excited.
Pumpkin Coffee Cake Muffins Ingredients
The ingredient list may look long, but it is really just all of the fall essential ingredients. All you need is:
- all-purpose flour
- white sugar
- salted butter
- baking powder
- baking soda
- ground nutmeg
- sour cream
- egg
- vanilla extract
- pumpkin puree
- pecans
- brown sugar
- unsalted butter
What is a coffee cake?
Okay, so this question always gets me. My husband is always so confused as to why it is called a coffee cake when it doesn't have any coffee in it.
I am making an American coffee cake. So American coffee cakes are cakes that are intended to be eaten with coffee. They typically have a streusel topping, and are more often than not very cinnamon in taste.
However, if you are in other parts of the world, you may think of coffee cake as a sponge-like cake with coffee infused in it. That is not what I'm talking about here. When I make a coffee cake, 9 times out of 10 (though probably more) it is the American variety.
More Pumpkin Muffin Recipes
Like these Pumpkin Coffee Cake Muffins? Then you will love these recipes:
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Pumpkin Coffee Cake Muffins
Ingredients
Muffins
- 1 ⅓ cup all-purpose flour
- ⅔ cup granulated sugar
- 6 tablespoon salted butter, softened
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ½ cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup pumpkin puree
Streusel
- ⅔ cup all-purpose flour
- ½ cup pecans, finely chopped
- ½ cup granulated sugar
- ¼ cup brown sugar
- 4 tablespoon unsalted butter, melted
Instructions
- Preheat the oven to 350˚F. Line a 12 cavity muffin pan with paper liners and set aside.
- In a medium bowl, mix together the flour and sugar. Cut the butter into ½ inch pieces and sprinkle it into the mixture. Mix until crumbly. Add in the baking powder, baking soda and nutmeg, and mix until fully combined.
- In a large bowl, mix together the sour cream, egg, vanilla extract and pumpkin puree. Slowly mix in the dry ingredients into the wet ingredients and mix until just combined.
- Divide the mixture evenly into the prepared muffin pan.
- In a small bowl, slowly mix together all of the streusel ingredients until just combined and crumbly. Scoop evenly on top of the muffins.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted comes out clean.
- Allow to cool in the pan for around 10 minutes before transfering to wire racks to cool completely.
Pin for Later
These pumpkin muffins are so moist and delicious. The streusel topping really takes them over the top!
Yay! SO glad you liked it 🙂
Love the pecans in these muffins! A nice bite!
So good!!
These muffins were moist, fluffy and perfectly sweet! They tasted great with my morning coffee today!
That makes me so happy to hear!
I really love that these have a coffee cake crumble topping. It takes these pumpkin muffins over the top! Yum!
Yes so good 🙂
This looks amazing and such a treat! Thank you!
You're welcome 😉