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Best Pumpkin Coffee Cake Muffins: Easy Copycat Recipe

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These Best Pumpkin Coffee Cake Muffins taste so close to the original Starbucks version that my sister accused me of just buying them and pretending I made them. After twelve batches, I finally cracked the code for perfectly moist muffins with a buttery streusel layer baked in the middle and piled high on top.

Ingredients

  • All-purpose flour (1 ½ cups / 180g) – for streusel
  • Light brown sugar (1 cup / 200g, packed) – for streusel
  • Granulated sugar (¼ cup / 50g) – for streusel
  • Ground cinnamon (2 teaspoons) – for streusel
  • Unsalted butter (¾ cup / 170g, melted) – for streusel
  • Pinch of salt – for streusel
  • All-purpose flour (2 cups / 240g) – for muffin batter
  • Granulated sugar (¾ cup / 150g) – for muffin batter
  • Light brown sugar (¼ cup / 50g, packed) – for muffin batter
  • Baking powder (1 ½ teaspoons)
  • Baking soda (½ teaspoon)
  • Salt (½ teaspoon)
  • Pumpkin pie spice (2 teaspoons)
  • Ground cinnamon (1 teaspoon)
  • Pumpkin puree (1 cup / 245g) – not pumpkin pie filling
  • Large eggs (2, room temperature)
  • Buttermilk (½ cup / 120ml, room temperature)
  • Vanilla extract (2 teaspoons)
  • Unsalted butter (½ cup / 113g, melted and cooled slightly) – for muffin batter
  • Powdered sugar (1 cup / 120g) – for glaze
  • Milk (2–3 tablespoons) – for glaze
  • Vanilla extract (½ teaspoon) – for glaze

Instructions

  1. Preheat your oven to 375°F (190°C). Line your muffin pan with paper liners.
  2. Make the streusel: In a medium bowl, whisk together 1 ½ cups flour, 1 cup packed brown sugar, ¼ cup granulated sugar, 2 teaspoons cinnamon, and a pinch of salt. Pour in ¾ cup melted butter and stir with a fork until the mixture forms clumps. Set aside about ¾ cup of the streusel for the topping.
  3. Mix the dry ingredients: In a large bowl, whisk together 2 cups flour, ¾ cup granulated sugar, ¼ cup brown sugar, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon until evenly distributed.
  4. Mix the wet ingredients: In a separate medium bowl, whisk together 1 cup pumpkin puree, 2 room temperature eggs, ½ cup buttermilk, and 2 teaspoons vanilla extract. Pour in the ½ cup melted butter (cooled slightly) and whisk until smooth.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula just until the last streaks of flour disappear (about 12 to 15 strokes). A few small lumps are fine.
  6. Layer the muffins: Spoon about 1 tablespoon of batter into each liner. Sprinkle about 1 tablespoon of the reserved streusel (the larger portion) over the batter. Divide the remaining batter evenly among the liners, filling each about ¾ full. Top each muffin with the reserved ¾ cup of streusel, pressing it gently into the batter.
  7. Bake: Place the pan on the middle rack. Bake for 18 to 22 minutes, rotating the pan halfway through. Muffins are done when a toothpick inserted into the center (avoid the streusel layer) comes out clean or with a few moist crumbs.
  8. Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack. If adding glaze, wait until muffins are completely cool.
  9. Make the glaze: In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract. Add more milk a teaspoon at a time if too thick, or more powdered sugar if too thin. Drizzle over cooled muffins.

Notes

Room temperature ingredients are crucial. Cold eggs or buttermilk can seize the melted butter. Let streusel cool before layering to prevent sinking. Store muffins with paper towels in an airtight container to keep streusel crispy. For best results, use fresh baking powder.

Nutrition

Keywords: pumpkin coffee cake muffins, copycat Starbucks pumpkin muffins, pumpkin streusel muffins, easy pumpkin muffin recipe, fall breakfast muffins

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