Pumpkin Coffee Cake Muffins
Pumpkin season is here and you just have to try these Pumpkin Coffee Cake Muffins. They are a healthier muffin that’s full of pumpkin and spices!
I’ve been holding out on you with these muffins. I first made them weeks ago, and when it’s prime pumpkin season a few weeks is a long time to wait to share my best pumpkin muffin recipe! These muffins are soft and tender and packed with fall spices. I’ve made batch after batch of them and they never disappoint!
Sometimes when I have a new recipe that I’m getting ready to share on the blog, I’ll send it to my mom or sister before I share it here. Sometimes that’s because I want someone else to test out the recipe before it goes up on the blog, and sometimes it’s because I just can’t wait to share the recipe with someone!
It takes quite a bit of time to put a blog post together, even after the recipe is made, tested, and photographed. There’s the photo editing, the writing, and then putting it all together, plus more that I won’t bore you with here. I didn’t have time to do all of those steps for this Pumpkin Coffee Cake Muffin recipe (until today), but I just couldn’t wait to share these muffins. So I emailed the recipe to my mom and she made these Pumpkin Coffee Cake Muffins over the weekend. She loved them as much as Brad, the kids, and I do.
With these muffins I tried to find the perfect balance between making them as healthy as possible and also making sure the taste was spot on. I’ve used some of my healthy baking tricks here. I used mostly white whole wheat flour in these muffins, replaced some of the sugar with pure maple syrup, and used coconut oil in place of butter. In one of my recipe tests I made these muffins with butter and actually prefer the coconut oil. The coconut oil gives the muffins a lighter, moister texture.
These Pumpkin Coffee Cake Muffins have a spiced crumb topping that is completely delicious. If you’re in a hurry, you can skip the crumb topping and sprinkle your muffins with cinnamon sugar. I love them both ways.
Sometimes I make these muffins in mini form for Julia and William. The mini muffins are just the right size for packing in kids’ lunchboxes as a treat. Whenever I put one of these in my kids’ lunches, it’s always sure to be eaten. 🙂
As always, I pop my extra Pumpkin Coffee Cake Muffins in the freezer for longer storage. You can either defrost a frozen muffin in the microwave, or place it in your lunchbox frozen and a couple of hours later it will be ready to enjoy. Happy baking!
- 1 ½ cups white whole wheat flour
- ½ cup all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- ¼ cup packed brown sugar
- ¼ cup pure maple syrup
- 1 large egg
- ¾ cup milk
- 1 teaspoon vanilla extract
- ½ cup melted coconut oil (or vegetable oil)
- ¼ cup white whole wheat flour
- 2 tablespoons packed brown sugar
- 1 tablespoon granulated sugar
- ½ teaspoon pumpkin pie spice
- pinch of salt
- 2 tablespoons cold butter, cut into 6 pieces
- Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with nonstick spray.
- In a large bowl, whisk together the white whole wheat flour, all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt until well combined.
- In a medium bowl whisk together the pumpkin puree, brown sugar, maple syrup, egg, milk, and vanilla. Whisk in the coconut oil until well combined.
- Pour the wet ingredients into the bowl with the dry and stir until barely combined. Be careful not to over mix. Scoop the batter into the prepared muffin tins, filling them almost to the top.
- Whisk together all crumb topping ingredients except for butter in a medium bowl. Add the butter and use your fingertips or a pastry tool to work it into the flour mixture. Sprinkle crumb topping over the muffins and gently press it down over the tops.
- Bake muffins for 15-18 minutes, until a tester inserted into the center of a muffin comes out with just a few moist crumbs attached. (If you are making mini muffins, bake them for 9-11 minutes.) Let muffins cool in the pan on a wire rack for 5 minutes before removing to the rack to cool completely. Serve warm or at room temperature. The muffins freeze well. Use frozen muffins within 2-3 months.
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