Add these pumpkin coffee cake muffins to your fall baking list asap! These cozy pumpkin muffins are richly spiced, stuffed with a pumpkin pie spice sugar swirl, and topped with buttery crumb topping. A sweet maple glaze on top makes them to-die-for delicious! Jump to the recipe, print the recipe, and save it for the next time you’re craving pumpkin muffins.

Coffee Cake Pumpkin Muffins

The only thing better than pumpkin coffee cake? Pumpkin Coffee Cake Muffins! I drew inspiration from my favorite pumpkin muffins and my famous coffee cake recipe. The I tweaked the recipe until I finally created the best pumpkin coffee cake muffin recipe ever!

My husband said he even prefers these to my famous pumpkin bread. Which is crazy because my cinnamon swirl pumpkin bread is pretty much world famous (and definitely family famous!).

These Pumpkin Muffins are…

• Very Moist! I despise dry muffins and worked hard to ensure this recipe yields soft, fluffy, and moist muffins.
• Loaded with delicious pumpkin flavor! Canned pumpkin puree PLUS pumpkin pie spice ensure these muffins are bursting with pumpkin flavor.
• Freezer-friendly for up to 2 months! If you’re not going to eat the whole batch of muffins, you can wrap them in Saran Wrap and freeze them. Simply thaw in the fridge or on the counter before enjoying!

Must-Have Ingredients & Equipment

• 12 Cup Muffin Tin: My absolute favorite muffin tin is this USA bakeware 12 cup muffin tin.
• Paper Muffin Tin Liners: Any paper liners will technically do. But we love these natural cupcake liners because they don’t leave any greasy residue behind!
• Flour: All-purpose flour is the base of our dry ingredients. Do not replace it with any other variety of flour, such as almond flour, coconut flour, or wheat flour.
• Sugar: Granulated sugar, brown sugar, and confectioners sugar are all used in different parts of this recipe.
• Pumpkin Pie Spice: Do you bake a lot of pumpkin recipes? If yes, investing in a jar of pumpkin pie spice is a good idea. But in a pinch you can make your own pumpkin pie spice! Combine 2 teaspoons of cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, and 1/2 teaspoon ground all-spice.
• Baking Powder: Yes, one TABLESPOON of baking powder is mixed in with the dry ingredients! Unlike some spices, baking soda and baking powder are not interchangeable! So do not use baking soda in this recipe.
• Salt: Just a dash of salt balances sweetness and enhances any other flavors in the recipe. I suggest fine sea salt if you have it handy.
• Butter: The pumpkin muffins are oil based, but you’ll use melted butter for the crumb topping and the maple glaze.
• Cocoa Powder: I prefer Dutch-processed cocoa powder because it’s darker color helps create a bold swirl. But regular (unsweetened) cocoa powder will also work.
• Eggs: For the best results, be sure to use large eggs. And bring them to room temperature before you begin baking!
• Pumpkin: Canned pumpkin puree, preferably Libby’s, works best here. I don’t suggest using homemade pumpkin puree or pumpkin pie filling.
• Molasses: Be sure to use mild molasses, not the more intensely flavored blackstrap variety.
• Vanilla Extract: Be sure to use pure vanilla extract and steer clear of artificial and imitation vanilla products.
• Oil: I call for vegetable oil, but canola oil or refined melted coconut oil will also work in this recipe.
• Milk: Whole milk works best, but in a pinch a lower-fat milk will work OK.
• Maple Syrup: I suggest using real maple syrup, not corn syrup or pancakes syrup. If you’re skipping the glaze, you won’t need the maple syrup at all.

How to Make Pumpkin Muffins

1. Make the Crumb Topping: Be sure to make this first! As the mixture will firm up and become more crumbly as it sits.
2. Make the Filling: You can make this well in advance and cover until needed.
3. Baking Prep: Preheat the oven and prepare your 12-cup muffin pan before you begin assembling the muffin batter!
4. Make the Muffin Batter: This batter is super easy and comes together in just a few minutes. The most important step is to not over mix the batter! Especially once you’ve added the flour mixture to the wet ingredients.
5. Assemble: Scoop some muffin batter into one of the prepared muffin cups, sprinkle with the filling, then add more muffin batter. Repeat this process with all the muffin cups. Then divide the crumb topping evenly among the tpps of the muffins.
6. Bake the Muffins: They’ll need about 22 minutes in the oven. They’re ready to come out of the oven when a toothpick inserted in the middle comes out clean.
7. Cool Completely: Allow the muffins to cool in the pan for about 10 minutes. Then place then on a cooling rack to cool completely. Glaze them right before serving!