Pumpkin Coffee Cake Muffin Recipe

Pumpkin Coffee Cake Muffin Recipe. I have a delicious pumpkin coffee cake muffin recipe to share with you today. I think you are going to love the fragrant spices, moist texture and crumbly topping in every bite.

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Homemade Muffins

There’s just something about homemade pumpkin muffins that’s as good as a warm hug. The flavors and aromas of real pumpkin, cinnamon, sugar, walnuts and fall spices are like a tonic for the soul. They definitely make my kitchen smell like a bakery.

This recipe is based off my regular coffee cake muffin recipe which you can view here. I’m substituting pumpkin for applesauce and a simple adjustment to the crumb topping.

Pumpkin Coffee Cake Muffin Recipe

• 3/4 cup granulated sugar
• 1/4 cup vegetable or canola oil
• 1 cup pure pumpkin puree
• 1 teaspoon pure vanilla extract
• 1 large egg
• 1 1/2 cups flour
• 1 1/2 teaspoon baking powder
• pinch of salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves

Topping

• 1 cup light brown sugar
• 2 tablespoons flour
• 1 teaspoon cinnamon
• 2 tablespoons melted butter or coconut oil
• 1/2 cup chopped walnuts or pecans

Instructions

1. Pre-heat oven 350° F. Grease muffin pan or use cupcake liners. Recipe makes 12 muffins.
2. In a large bowl combine sugar, oil, and pumpkin. Then stir in egg and pure vanilla extract.
3. In a separate bowl combine the flour, baking powder, salt, cinnamon, nutmeg and cloves, then add dry ingredients to wet batter mixing well.
4. Mix topping ingredients in a separate bowl.
5. Add batter to prepared muffin pan, then sprinkle topping on each one.
6. Bake on center rack of oven for 18 to 20 minutes. Remove muffins from pan to cool on a rack.

Recipe Notes And Tips

In this recipe I’m using chopped walnuts, although chopped pecans taste delicious too.

For gluten-free option, choose a good quality gluten-free baking flour with xanthan gum built in. If you’re looking for a dairy free recipe, substitute coconut oil for butter in the topping.

Store muffins in the refrigerator in an airtight container up to one week, or in the freezer for up to three months.

For best results in baking, spoon your flour into a measuring cup and level it off with a knife. This works so much better than scooping out the flour with a measuring cup, which can pack it down. 😉

Be sure to follow Thistle Key Lane on Pinterest, where the boards are up to date with seasonal inspiration that you can use right now!

Baking Supplies And Shopping Links

• 12 count muffin pan
• wire cooking rack
• stainless mixing bowls set

Thank you so much for stopping by! As I’m wrapping up this post, I’m taking one last bite of a warm pumpkin coffee cake muffin. Yum!

Cheers!