We have officially entered ‘it’s almost fall’ time so of course I’ve started baking those classic fall flavors. If you’ve followed me you know I love a sweet treat with my coffee in the morning (or really any time) and coffee cake has been a favorite of mine since I was a kid. These Pumpkin Spice Coffee Cake Muffins are the perfect intro to fall. Super moist, packed with flavor, topped with a buttery crumble and sweet icing. See below for some recipe tips to ensure your muffins come out perfect every time!
Recipe tips
- Crumble: This crumble comes together really easily. You can either add all of the ingredients to a food processor and pulse until it resembles wet sand, or use a pastry cutter or fork to make it by hand. This process doesn’t need to be perfect so either will do! I like to make the crumble first and set it in the refrigerator to keep cool until needed.
- Resting: While recipe testing I also tested leaving the batter out before baking to see if that would change the rise on the muffins. What I found was that letting the batter sit on the counter for 1 hour really made a difference in how the muffins rose. I understand not everyone (including myself most days!) has time to let better sit around without baking. They will taste delicious either way!
- Muffin tins: This recipe makes 12 jumbo sized muffins so I use 2 of these muffin pans. This one is my absolute favorite! It bakes really evenly, is super durable and easy to clean.
- Muffin liners: I like using muffin liners because it ensures nothing sticks to the pan and they come right out! I used these basic ones but there are plenty of option on Amazon! If you want to make these in normal muffin tins, these are the newspaper liners I used in another recipe for Chocolate Chip Crumble Muffins, but I also like these plain ones.
- This recipe makes 12 jumbo muffins, however you can bake them in a regular muffin tin and make 24! Follow the normal instructions, bake for 10 minutes at 425 and reduce the temperature to 350 and back for an additional 10-15 minutes.
This recipe is
Pumpkin Spice Coffee Cake Muffins
Ingredients
For the crumble:
- ¼ cup salted butter room temperature
- ¼ cup granulated sugar
- 2 tbsp light brown sugar
- ½ cup all-purpose flour
- ½ tsp cinnamon
- ¼ tsp pumpkin pie spice
For the filling:
- ⅔ cup light brown sugar
- 1 ½ tsp cinnamon
- ½ tsp pumpkin pie spice
For the muffins:
- 1 cup granulated sugar
- 1 cup light brown sugar
- ½ cup salted butter melted
- ½ cup vegetable oil
- 1 ½ tsp vanilla extract
- 1 15 oz can pumpkin puree
- 3 eggs room temperature
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 3 cups all-purpose flour
- 2 tbsp corn starch
- 2 tsp baking soda
- ½ tsp kosher salt
For the icing:
- 1 ½ cups powdered sugar
- 1 tsp vanilla bean paste or vanilla extract
- 2-4 tbsp heavy cream or milk
Instructions
For the crumble:
- In a medium sized bowl add the butter, granulated sugar, light brown sugar and all-purpose flour. Use a fork or pastry cutter to smash the butter into the dry ingredients and repeat until it's all incorporated, it will resemble a sandy texture. Set in the fridge until needed.
For the filling:
- In a small bowl combine light brown sugar, cinnamon and pumpkin pie spice. Stir to combine and set aside until needed.
For the muffins:
- In a large bowl combine both the light brown and granulated sugars, the room temperature melted butter, vegetable oil, vanilla extract and pumpkin puree. Whisk until combined. Add in the eggs, cinnamon and pumpkin pie spice and and whisk until just incorporated. Next add in the flour, corn starch, baking soda and salt and gently whisk until the dry ingredients are totally incorporated. Do not over mix! Next cover the bowl with saran wrap and let sit at room temperature while the oven preheats to 425°
- Line 12 jumbo muffin tins with paper liners. Once the oven is preheated, scoop batter in to fill almost halfway. Top with about 2 teaspoons of the filling, and top with more batter leaving about ¼ inch from the top of the liners. Remove the crumble from the fridge and top each muffin, filling the tin to the top.
- Bake the muffins at 425° for 10 minutes. After 10 minutes, without opening the oven, change the baking temperature to 350° and bake for an additional 20-25 minutes, or until the muffins are completely cooked through. Remove from the oven and let cool completely before topping with the icing.
For the icing:
- In a small bowl combine all of the ingredients and whisk until smooth. Add additional milk to reach desired consistency. Drizzle on top of the cooled muffins, serve and enjoy!