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Pumpkin Coffee Cake Muffins

Ashley Manila
Add these pumpkin coffee cake muffins to your fall baking list asap! These cozy pumpkin muffins are richly spiced, stuffed with a pumpkin pie spice sugar swirl, and topped with buttery crumb topping. A sweet maple glaze on top makes them to-die-for delicious!
4.50 from 2 votes
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Prep Time 30 minutes
Cook Time 22 minutes
Course Breakfast/Dessert
Cuisine Baking, Muffins
Servings 12 muffins

Ingredients
 

For the Crumb Topping:

  • 1 and 1/4 cups (150g) all-purpose flour
  • 1/2 cup (99g) granulated sugar
  • 1/4 teaspoon pumpkin pie spice
  • 1/2 cup (113g) unsalted butter melted

For the Pumpkin Pie Spice Filling:

  • 1/3 cup (71g) light brown sugar packed
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cocoa powder Dutch-process or unsweetened natural cocoa will work

For the Pumpkin Muffins:

  • 2 large eggs room temperature
  • 1 cup (213g) light brown sugar packed
  • 1 and 1/2 cups (340g) canned pumpkin puree
  • 2 Tablespoons (36ml) molasses
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (113ml) vegetable oil
  • 1/2 cup (113ml) milk room temperature
  • 2 cups (240g) all-purpose flour
  • 1 Tablespoon (14g) baking powder
  • 3 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt

For the Maple Glaze:

  • 2 Tablespoons (28g) unsalted butter
  • 2 Tablespoons (28ml) pure maple syrup
  • 3/4 cup (81g) confectioners' sugar
  • 1 and 1/2 teaspoons milk
  • 1 teaspoon pure vanilla extract

Instructions
 

For the Crumb Topping:

  • In a medium bowl, combine the flour, sugar, and pumpkin pie spice. Stir in the melted butter, mixing just until combined. 
  • Set aside while you prepare the rest of the recipe. The mixture will absorb the butter as it sits and become more crumbly by the time you’re ready to use it.

For the Pumpkin Pie Spice Filling:

  • In a medium bowl, combine the brown sugar, pumpkin pie spice, and cocoa powder until evenly combined. Set aside until needed. 

For the Pumpkin Muffins:

  • Preheat the oven to 400 degrees (F). Line a 12-cup muffin pan with paper liners. Set aside until needed. 
  • In a large bowl, whisk the eggs until well combined. Add in the brown sugar, pumpkin, molasses, vanilla, oil, and milk, mixing until well combined. 
  • In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt. Using a rubber spatula, fold in the flour mixture, mixing just until combined.

Assembly & Baking:

  • Using a large cookie scoop (3 Tablespoons capacity) spoon level scoops of muffin batter into each prepared muffin cup. The muffin tin should be about 1/2 way full. 
  • Evenly divide the pumpkin pie spice sugar on top of the batter, about 1 teaspoon per muffin cup, aiming to place it in the center of each cup. 
  • Divide the remaining muffin batter evenly among the muffin cups. The cups will be very full, this is ok! 
  • Use your fingers to crumble up the crumb topping, then evenly distribute it on top of the muffins. Gently push the streusel into the batter. This helps it stay put as the muffins bake.
  • Bake for 22 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean. Allow the muffins to cool in the pan, placed on top of a wire rack, for 10 minutes, then transfer them to a large serving plate.
  • Drizzle the glaze (instructions below) on top of each muffin before serving. 

For the Maple Glaze:

  • In a small saucepan over medium heat, cook the butter  and maple syrup, stirring frequently, until the butter is completely melted, about 2 to 3 minutes. 
  • Remove the pan from heat. Stir the confectioners’ sugar into the warm syrup mixture, whisking until smooth and evenly combined. 
  • Pour the sugar mixture into a small bowl, then whisk in the milk and vanilla. Drizzle the glaze on top of the muffins.
Keyword pumpkin, pumpkin muffins, fall baking, coffee cake
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