Fall Pumpkin Coffee Cake Muffins
These delicious fall pumpkin coffee cake muffins are perfect for cool, fall days!
When the cooler temps of fall arrive my baking itch kicks in! All summer I’ve kept the oven off as much as possible because it’s just been to dang hot! But yesterday was in the 70’s and it felt AMAZING. So good in fact that I got to baking and whipped up some yummy fall pumpkin coffee cake muffins!
And speaking of fall recipes, I have a ton to share with you today. I’ve teamed up with Krista from The Happy Housie and many other fabulous bloggers to share some seriously scrumptious food. But before I show you all those goodies, let’s talk about these muffins!
Muffins are my husband love language. I mentioned I was thinking about making some muffins. And as soon as those words left my mouth he said to me, ‘Is there anything I can do to make that happen?! I’ll watch the boys. Do the dishes. You name it!’ 🙂
So of course, I had to make my man some muffins. And while I was making them I decided to add in a little twist! Because I’m a huge chocolate lover, I had to toss just a few chocolate chips into the mix.
Chris is not a fan of chocolate so I only added chips to about five of the muffins. And if you have ones in your family that aren’t big on chocolate as well, this fall pumpkin coffee cake muffin is just as heavenly without them. The streusel crumble on top really does ‘take the cake’!
Even though Chris is not a chocolate lover, he is a cinnamon honey butter fan. So I whipped up a little of that for him and I included it in the recipe below as well, for you! 🙂
I’m willing to bet, you have everything in your kitchen right at this very moment to make these yummy fall muffins. So….it’s time to get to bakin’!
I do hope you will give these Fall Pumpkin Coffee Cake Muffins a try and let me know if you loved them!
Fall Pumpkin Coffee Cake Muffins
- 12 tbsp unsalted butter (melted)
- 3/4 cup packed brown sugar
- 2 tsp vanilla extract
- 2 eggs
- 1 cup pumpkin puree
- 1/4 cup milk
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp kosher salt
- 1/4 cup semi sweet chocolate chips (optional)
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 tsp cinnamon
- 6 tbsp unsalted butter (cold and cubed)
Cinnamon Honey Butter (Optional)
- 4 tbsp unsalted butter (at room temperature)
- 2 tbsp honey
- 1/2 tsp cinnamon
Preheat the over to 350 degrees. Line 16 muffin tins with paper liners.
In a large mixer bowl, combine the butter, brown sugar and vanilla. Mix until combined. Add the eggs, one at a time, until fully incorporated. Add the pumpkin and milk and beat until creamy. Add the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Mix on low speed until just combined. Optional: stir in chocolate chips.
To Make the Streusel: In a medium bowl combine the flour, brown sugar and cinnamon. Stir until combined. Add the butter and using a fork, mash the butter into the flour until a crumble forms.
Divide the batter among the prepare muffin pan. Evenly sprinkle the streusel over the batter. Transfer to the over to bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
Meanwhile, make the cinnamon honey butter. In a small bowl, combine the butter, honey and cinnamon.
Serve the muffins warm or at room temperature smeared with a touch of the cinnamon honey butter. Enjoy the taste of fall!
As promised, check out even more delicious fall recipes linked below!
Low-Carb Keto Blackberry Muffins at The Happy Housie
Goat Cheese Stuffed Figs at Finding Silver Pennies
Almond Twist Bread at Place of My Taste
Slow Cooker Apple Butter at Life is a Party
Puff Pastry Apple Tart at Modern Glam
Easy Pumpkin Dessert at Clean & Scentsible
Sweet Potato Casserole at She Gave it a Go
Easy Apple Spice Bread at Jennifer Maune
Easy Apple Muffins with Crumb Topping at The DIY Mommy
Rustic Mini Apple Galettes at Tatertots and Jello
Pumpkin Chocolate Cheesecake Bars at Maison de Cinq
Pumpkin Sheet Pan Pancakes at A Pretty Life in the Suburbs
Delicious Beef Bourguignon Recipe at Paint Me Pink
Hearty Autumnal Yam Soup at This is Simplicite
Apple Pie Chia Pudding at Cherished Bliss
Baked Brie with Blueberries and Bacon at This is Our Bliss
Salmon with Sherry and Tomato Cream Sauce at Willow Street Interiors
Fall Pumpkin Coffee Cake Muffins at Inspiration for Moms
Baked Zucchini Donuts with Vanilla Glaze at Satori Design for Living
Pecan Spice Biscotti at My Sweet Savannah
Best Homemade Lasagne Recipe at The Handmade Home
Crispy Parmesan Fried Zucchini at Two Twenty One
We don’t have air conditioning, so I didn’t use our oven pretty much all summer! I’ve been making up for lost time and baking my little heart out now that the weather is cooler. My husband is happy too ha ha!
pumpkin and coffee cake. my two weaknesses rolled into one!
These look SO delicious, Laura! Thanks for sharing the recipe and being part of this series!
Yum, yum, yum!!! These look so good! Streusel topping is the best!