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Pumpkin Coffee Cake Muffins: Indulge in Fall’s Best Treat!

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Deliciously moist pumpkin coffee cake muffins topped with a crumbly streusel, perfect for fall.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup streusel topping

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
  3. In another bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the walnuts if using.
  5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  6. Sprinkle the streusel topping over each muffin.
  7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Store muffins in an airtight container for up to 3 days.
  • These muffins can be frozen for up to 2 months.
  • Feel free to add chocolate chips for an extra treat!

Nutrition

Keywords: Pumpkin Coffee Cake Muffins, Fall Treats, Pumpkin Muffins, Coffee Cake Muffins

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