Pumpkin Coffee Cake Streusel Muffins
Reminiscent of streusel-topped coffee cake, these muffins are perfect for cool autumn mornings. They’re chock-full of warming spices that will fill your kitchen with enticing aromas. To give your muffins a sweet finish, drizzle them with our cream cheese icing and serve cinnamon butter alongside. Be sure to use unsweetened pumpkin puree for this recipe; it’s made with only one ingredient, pure pumpkin.
Ingredients
For the muffins:
- 12 Tbs. (1 1/2 sticks) (6 oz./185 g) unsalted butter, melted and cooled slightly
- 1 1/2 cups (11 1/4 oz./320 g) firmly packed dark brown sugar
- 2 eggs, at room temperature
- 2 tsp. vanilla extract
- 1 cup (8 oz./227 g) unsweetened pumpkin puree
- 1/4 cup (2 fl. oz./60 ml) milk
- 2 1/2 cups (9 3/4 oz./300 g) all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 Tbs. ground cinnamon
- 1 Tbs. pumpkin pie spice
- 1 tsp. kosher salt
For the streusel:
- 1 cup (4 1/4 oz./120 g) all-purpose flour
- 1/4 cup (1 3/4 oz./53 g) granulated sugar
- 1/4 cup (1 3/4 oz./53 g) firmly packed dark brown sugar
- 1 tsp. pumpkin pie spice
- Pinch of kosher salt
- 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, melted and cooled slightly
For the cream cheese icing (optional):
- 1 1/2 cups (6 oz./185 g) confectioners’ sugar
- 2 oz. (60 g) cream cheese, at room temperature
- 2 Tbs. unsalted butter, at room temperature
- 1/2 tsp. vanilla extract
- Finely grated zest of 1 orange
- 1/4 cup (2 fl. oz./60 ml) milk, or as needed
For the cinnamon butter (optional):
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, at room temperature
- 1/4 cup (1 3/4 oz./53 g) firmly packed dark brown sugar
- 2 tsp. ground cinnamon
- Pinch of kosher salt
Directions
Preheat an oven to 350°F (180°C). Generously spray 12 standard muffin cups with nonstick cooking spray or line with paper liners.
To make the muffins, in a large bowl, whisk together the melted butter, brown sugar, eggs and vanilla until smooth. Add the pumpkin puree and milk and whisk until smooth. Add the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Using a rubber spatula, fold until no flour streaks remain. Divide the batter evenly among the prepared wells, filling them almost to the top.
To make the streusel topping, in a medium bowl, whisk together the flour, granulated sugar, brown sugar, pumpkin pie spice and salt until combined. Using a fork, lightly mix in the melted butter until crumbs form; don’t overmix. Spoon the streusel evenly on top of the muffins, then gently press the crumbs down into the batter.
Bake until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Transfer the pan to a wire rack and let cool for 15 minutes, then turn the muffins out onto the rack.
Meanwhile, make the cream cheese icing: Sift the confectioners’ sugar into a medium bowl and add the cream cheese, butter, vanilla and orange zest. Using a handheld mixer, beat the mixture on low speed until crumbly. Gradually beat in enough of the milk to make a thick but pourable icing.
To make the cinnamon butter, in a medium bowl, stir together the butter, brown sugar, cinnamon and salt until blended.
Drizzle the muffins with the icing and serve warm with the cinnamon butter. Makes 12 muffins.
Williams Sonoma Test Kitchen