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Mini Pumpkin Coffee Cake Muffins

by Christa on November 14, 2012

Post image for Mini Pumpkin Coffee Cake Muffins

Best part about coffee cake?

The crumb topping… DUH! I think we can all agree on that.

These itty-bitty Mini Pumpkin Coffee Cake Muffins are the perfect ratio between coffee cake crumb topping and moist, fluffy pumpkin muffin. You might read the recipe and be shocked at the amount of sugar. Just ignore it… and once you try it you’ll be happy you made ALL of the crumb topping and not just half of it.

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Mini Pumpkin Coffee Cake Muffins:

(Makes 24 mini muffins)


Streusel Topping:
1/3 cup flour
1/2 cup light brown sugar, firmly packed
1 tsp cinnamon
4 Tablespoons cold salted butter, cut into small pieces

Pumpkin Muffin Batter:
3/4 cup flour
1 teaspoon baking power
1/4 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) salted butter, room temperature
1/2 cup light brown sugar, firmly packed
1 egg
1/4 cup pumpkin puree
1/4 cup sour cream


1. Spray or line a 24 cup mini muffin pan with liners. Preheat oven to 350 degrees F and place one of the racks in the middle of oven.

2. For streusel, in a medium bowl, mix flour, sugar, and cinnamon. Cut in the butter pieces into the dry mix with your fingers or a pastry cutter. Mixture should look like coarse crumbs. Set aside.

3. For batter, sift together flour, baking powder, baking soda, ginger, nutmeg, cinnamon and salt. Set aside.

4. In the bowl of a stand mixer, or a separate large bowl, beat the butter and brown sugar on medium speed until light and fluffy. Beat in egg, scrape down the sides so it gets fully incorporated into the butter mixture. Add pumpkin and sour cream. Mix until well combined.

5. Add flour mixture slowly to the butter mixture until combined. Do not overmix. The batter should be thick. A little clumpy is ok too.

6. Scoop batter into muffin tins, filling a 1/2 – 3/4 full. Then top with 1 Tablespoon (or more!) of streusel topping.

7. Bake at 350 degrees for 15 minutes or until a toothpick inserted into the muffin comes out clean. Remove from oven and cool for 5 minutes in pan before removing cupcakes to a wire rack. Best eaten when warm 🙂

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