Cinnamon Streusel Pumpkin Coffee Muffins
It’s that time of year again—Fall! There’s so much to love about this cozy season: crisp weather, festive activities, stylish layers, and, of course, the food. Fall flavors bring comfort and indulgence, and what better way to kick off the season than with these Cinnamon Streusel Pumpkin Coffee Muffins?
How “The Pumpkin” Won Me Over
Confession time: I wasn’t always a pumpkin fan. For years, I thought pumpkin was bland and overrated—until my friend Kathleen brought pumpkin chocolate chip cookies to work. I was skeptical and even joked, “Kathleen, Black people don’t eat pumpkin!” (I’m wild and clearly misinformed). But the irresistible smell convinced me to take a bite. That moment changed everything. The warmth of the spices, the moist texture, and the subtle sweetness of the pumpkin paired with chocolate chips? A game-changer.
From that day forward, it was “pumpkin everything” for me—lattes, snack bars, curries, and now these muffins. But don’t worry, sweet potatoes will always hold a special place in my heart (and kitchen). After all, who says you can’t enjoy both?
Why These Muffins are a Fall Must-Have
These muffins are the perfect blend of indulgence and versatility. The cinnamon streusel topping adds a sweet, crunchy layer that contrasts beautifully with the moist, fluffy interior. Plus, they pair perfectly with a steaming cup of black coffee, whether you’re savoring a quiet breakfast or indulging in a late-night snack.
The Texture and Moisture Magic
One of the highlights of these muffins is their moist texture, which comes from the pumpkin puree. Pumpkin naturally locks in moisture without the need for extra fats, giving these muffins their light yet satisfying crumb. For a creamier and denser texture, you could swap pumpkin for mashed sweet potatoes. Sweet potatoes offer their own set of benefits:
- Texture: Sweet potatoes create a heartier, denser muffin that feels like a hug in every bite.
- Flavor: They bring a caramel-like sweetness to the muffins.
- Nutrients: Packed with fiber, vitamin A, and antioxidants, they add a nutrient boost.
Versatility of Flavors
The beauty of this recipe lies in its adaptability. While pumpkin and sweet potatoes are classic fall stars, you can experiment with:
- Spices: Add a pinch of nutmeg or cardamom for an extra layer of warmth.
- Mix-ins: Fold in dark chocolate chips, pecans, or dried cranberries for added texture.
- Toppings: Try a drizzle of maple glaze to complement the cinnamon streusel.
A Dairy-free and egg-free option
Not only are these muffins indulgent, but they’re also a great option for anyone with dietary restrictions. Pumpkin acts as a natural binder, making this recipe ideal for those with egg or dairy allergies. The result? Soft, flavorful muffins that everyone can enjoy.
Bring Fall to Your Kitchen
Whether you’re a pumpkin devotee or a die-hard sweet potato fan, these Cinnamon Streusel Pumpkin Coffee Muffins are a must-try. They’re easy to make, endlessly adaptable, and absolutely packed with fall flavor. Plus, they’re proof that pumpkin desserts are anything but boring.
So grab a muffin, brew a cup of coffee, and let the cozy vibes begin. Your kitchen—and taste buds—will thank you.
Cinnamon Streusel Pumpkin Coffee Muffins
Ingredients
Muffin Mixture
- 2 1/2 cups All Purpose Flour
- 1 can Pumpkin Puree
- 1 cup Granulated Sugar
- 3/4 cup Brown Sugar
- 1/2 cup Plant-based butter
- 1/2 cup Almond or Oat Milk
- 3 fl.oz Aquafaba This is the juice that chickpeas produce. You can get this from a can of chickpeas. You can also use 2 large eggs as a substitute
- 1/2 tsp Baking Powder
- 1 1/2 tsp Pumpkin Spice or until your heart is content
- 1/2 tsp Baking Soda
- 1 tsp Vanilla Extract
Streusel Mixture
- 1/2 cup All Purpose Flour
- 1/4 cup Plant-based Butter
- 1/4 cup Brown Sugar
- 1/2 cup Crushed Pecans/Walnuts
Instructions
- Preheat oven to 375°F
- Spray a 6-12 count muffin tin with nonstick spray. Set aside.
- In a large bowl, whisk all dry ingredients until combined. Set aside.
- In another bowl, combine wet ingredients together until combined.
- Pour wet ingredients into dry ingredients and fold everything together carefully until combined.
- Spoon out batter into the muffin tin filing them to the rim.
- Make the Streusel: Using a fork, mix all streusel ingredients together and spoon crumbles evenly over the top of the tins, pressing softly.
- Bake for 25-30 minutes.
- At 20 minutes, check muffins with a toothpick. When the toothpick comes back clean, they are done. If not, leave in oven and check every 5 minutes.
- When done, let muffins cool for 10 minutes before serving. Enjoy!
