Pumpkin Coffee Cake Muffins
Moist, warmly spiced pumpkin muffins with a generous cinnamon-brown sugar streusel topping that tastes like coffee cake in muffin form.
Equipment
Ingredients
Pumpkin Batter
canned pumpkin purée (pureed)
180 g
butter (melted)
75 g
granulated sugar
100 g
brown sugar
50 g
large eggs
2 piece
buttermilk
120 g
vanilla paste
2 tsp
all-purpose flour
190 g
baking soda
5 g
baking powder
2 g
salt
3 g
cinnamon
3 tbsp
nutmeg
0.25 tsp
Streusel Topping
brown sugar
200 g
all-purpose flour
190 g
cinnamon
1 tbsp
butter (softened)
113 g
Instructions
Preheat oven
Preheat oven to 190°C and line a muffin pan with liners.
Mix wet ingredients
In a bowl, mix the pumpkin, melted butter, granulated sugar and brown sugar until smooth.
Add eggs, vanilla and buttermilk
Add the eggs, vanilla paste and buttermilk and mix until combined.
Add dry ingredients
Add the flour, baking soda, baking powder, salt, cinnamon and nutmeg and gently fold until just combined. Don't overmix!
Make streusel topping
Mix the brown sugar, flour and cinnamon together, then work in the softened butter until crumbly and pea-sized.
Fill muffin cups
Fill each muffin cup about halfway with pumpkin batter, add a layer of streusel, then cover with more batter.
Top with streusel
Generously top each muffin with the remaining streusel.
Bake muffins
Bake at 190°C for 5 minutes, then reduce temperature to 175°C and continue baking for 18-22 minutes until toothpick comes out clean.
Cool muffins
Let muffins cool for a few minutes before transferring to a cooling rack.
Original recipe
Storage
Store in airtight container. Reheat briefly to restore texture.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.