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Pumpkin Coffee Cake Muffins

from kristineskitchenblog.com
These Pumpkin Coffee Cake Muffins are a healthier muffin that's full of pumpkin and spices! They are moist and tender and perfect for fall!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 12 large muffins or 36 mini muffins
Calories: 244kcal


For the muffin batter:

  • 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

For the crumb topping*:

  • 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


Make the muffin batter:

  • 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.

Make the crumb topping*:

  • 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.


*If you want to save time, omit the crumb topping and sprinkle the muffins with cinnamon-sugar before baking. They are delicious both ways!


Serving: 1muffin | Calories: 244kcal | Carbohydrates: 31g | Protein: 4g | Fat: 12g | Saturated Fat: 10g | Cholesterol: 20mg | Sodium: 221mg | Potassium: 147mg | Fiber: 3g | Sugar: 13g | Vitamin A: 3280IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg
Nutrition information is only an estimate.
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