These Coffee Cake Pumpkin Muffins are easy to make and turn out perfectly delicious. The crumb topping makes these extra special!
Are you into muffins?
Because I’m into muffins BIG time. I always keep some handy in the freezer for this extra busy mornings.
And once the fall baking season starts? You can bet I’ll open that first can of pumpkin on September 1st to whip up a batch of pumpkin muffins.
I’ll admit, I mostly make healthy muffins… And while these are certainly not crammed with sugar, they’re also not what I’d call super-food healthy. Something in between 😉
These are a real treat – soft, cake-like and absolutely wonderful with their crumb topping.
How To Make Pumpkin Muffins:
Read on for the detailed steps to make these pumpkin crumb muffins, or scroll down for more tips to make this recipe foolproof and the printable recipe card.
1 – Prep: First, line a 12 cup muffin pan with muffin liners and preheat the oven to 425°F (I like to start muffins off hot in the oven, that way they get a better rise/look like those dome-y bakery muffins!).
2 – Make the crumb topping: You’ll want to make the crumb topping first, because it needs to chill in the fridge while you’re making the muffin batter.
Combine flour, brown sugar and cinnamon in a small bowl. Add cold butter (it really needs to be cold!) and cut into the flour mix until crumbs form.
Chill in the fridge until ready to use!
2 – Combine the dry ingredients for the pumpkin muffin batter: Next, place the dry ingredients for the muffins in a medium mixing bowl-
You only need flour, pumpkin pie spice (click here for my homemade pumpkin spice mix!), baking powder and salt here, these are a real pantry staple recipe!
3 – Combine the wet ingredients for the pumpkin muffin batter: I like to combine the wet ingredients in a measuring jug, because it’s easier to pour them into the bowl with the dry ingredients that way.
The wet ingredients start with 1 CUP canned pumpkin (just 1 CUP, not 1 can – 1 cup is 1/2 of a 15-oz can; and NOT pumpkin pie filling, just pure pumpkin!).
You also need Greek yogurt, sugar, melted butter (or oil if you’re too lazy to melt butter! no judgement here, I often use oil to make these even easier) and 2 eggs.
Make sure you’re whisking the wet ingredients well, until you have a smooth orange… Sludge, haha!
4 – Combine the wet and dry ingredients: Now for muffins it’s VERY important to not overtax the batter.
Pour the wet into the dry ingredients, and then please use a spatula to combine the two. Only fold a few times, just until there’s no more visible dry flour. Some lumps are fine!
Overmixing will result in dense and gummy muffins, so do be careful here.
5 – Fill the muffin cups: Now, evenly divide the batter between the prepared muffin cups.
I like using a cookie scoop for this, because it’s mess free and yields even muffins!
Then, add the streusel topping. You’ll want to gently press it into the batter, or it will fall off after baking.
6 – Bake the muffins: My favorite way to bake muffins is to start them off hot, then reduce the temperature to finish baking.
Before you add them to the oven, reduce the oven temperature to 400F and bake the muffins for 5 minutes.
WITHOUT OPENING THE OVEN, reduce the oven temperature to 360F and finish baking the muffins for 15-18 minutes, or until a toothpick inserted comes out clean.
Cool in the pan on a rack for 5 minutes, then remove the muffins from the pan and allow them to cool completely on the cooling rack.
CAN YOU FREEZE PUMPKIN MUFFINS?
Yes, you can. I do it all the time!
Allow the muffins to cool to room temperature, then place them in freezer-friendly bags or containers.
Label with the name and use-by date (freeze for up to 3 months) and place in the freezer.
To defrost, simply remove them from the freezer bag and place them on a rack on the counter for a few hours. You can gently warm them in the oven or microwave before serving, if you like.
P.S: If you tried this pumpkin muffin recipe, why not leave me a comment below to let me know how you liked it?
I LOVE interacting with you and hearing about your experience with my recipe. Also, by adding a comment and star rating you’re helping Baking Fun for Everyone grow and get even better for you!
FOR THE STREUSEL
- 1/3 cup flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons cold butter
FOR THE DRY INGREDIENTS
- 2 cups flour
- 2 teaspoons pumpkin pie spice
- 1.5 teaspoons baking powder
- 1/4 teaspoon salt
FOR THE WET INGREDIENTS
- 1 CUP canned pumpkin (NOT 1 can!)
- 1/2 cup Greek yogurt
- 1/2 cup sugar (can increase to up to 1 cup for sweeter muffins)
- 1/3 cup melted butter OR oil
- 2 large eggs
- Prep: Preheat the oven to 425F. Line a 12 cup muffin pan with muffin liners (spray with nonstick cooking spray if the liners aren’t nonstick).
- Make the streusel: Combine flour, brown sugar and cinnamon for the streusel in a small bowl. Cut in the cold butter until crumbs form. Refrigerate until ready to use.
- Make the pumpkin muffin batter: Combine all dry ingredients for the muffins in a medium mixing bowl. Whisk together all wet ingredients in a large measuring jug. Pour the wet into the dry ingredients and fold together with a rubber spatula JUST until combined. Do not overmix!
- Bake: Evenly divide the batter between the prepared muffin cups. Top with streusel. Reduce the oven temperature to 400F and bake the muffins for 5 minutes. WITHOUT OPENING THE OVEN, reduce the oven temperature to 360F and finish baking the muffins for 15-18 minutes, or until a toothpick inserted comes out clean.
- Cool: Cool the muffins in the pan for 5 minutes, the. Remove to a cooking rack to cool completely.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 246 Total Fat: 10g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 53mg Sodium: 186mg Carbohydrates: 34g Net Carbohydrates: 0g Fiber: 1g Sugar: 14g Sugar Alcohols: 0g Protein: 5g