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Pumpkin Coffee Cake Muffins

Pumpkin Coffee Cake Muffins topped with crumbly streusel, arranged on a light surface.
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These Pumpkin Coffee Cake Muffins are a cozy fall treat featuring a moist pumpkin crumb, bold espresso-cinnamon swirl, and buttery streusel topping. Perfect for breakfast, brunch, or a make-ahead seasonal snack.

Ingredients

Scale
  • 6 tablespoons unsalted butter, gently melted (85 grams)
  • 1/3 cup granulated sugar (71 grams)
  • 1/3 cup dark or light brown sugar, lightly packed (73 grams)
  • 1 1/4 cups all-purpose flour (162 grams)
  • 1/4 teaspoon baking soda
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1 large egg
  • 3/4 cup pumpkin purée (7.5 ounces)
  • 1/4 cup whole milk or plant-based alternative (60 ml)
  • 1 tablespoon vegetable oil (15 grams)
  • 1 teaspoon vanilla extract
  • 1 1/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon espresso powder
  • For the Espresso Swirl:
  • 1/4 cup dark brown sugar (55 grams)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon espresso powder
  • Pinch of salt

Instructions

  1. Preheat the oven to 400°F. Grease the top of a 12-cup muffin tin and line 6 cups, spacing them apart.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar. Add the dry mixture and stir until crumbly. Reserve 1/4 cup for topping.
  4. Mix the egg into the remaining crumb mixture, mashing it in to break it up. Whisk in the pumpkin purée, milk, vegetable oil, vanilla extract, cinnamon, nutmeg, ginger, and espresso powder until just combined.
  5. In a small bowl, mix the espresso swirl ingredients: brown sugar, cinnamon, espresso powder, and salt.
  6. To assemble: spoon a heaping tablespoon of batter into each lined cup. Add 1 1/2 teaspoons of espresso swirl. Add another heaping tablespoon of batter, then top with reserved streusel.
  7. Bake for 11 minutes at 400°F. Reduce oven temperature to 350°F, rotate the tin, and bake for another 12–14 minutes until golden and tops spring back.
  8. Let muffins cool completely in the tin before serving.

Notes

  • Use canned pumpkin puree for consistent results.
  • Spacing muffins in the tin improves airflow and rise.
  • Don’t overmix the batter to avoid dense muffins.
  • Substitute dairy-free alternatives for a vegan-friendly version.
  • Muffins freeze well for up to 3 months.

Nutrition

Find it online: https://recipeeasily.com/pumpkin-coffee-cake-muffins/