Can I use pumpkin pie filling instead of pumpkin puree?

No. Pumpkin pie filling is pre-sweetened and spiced, which can throw off the flavor balance. Always use 100% pure pumpkin puree .

How do I keep my muffins from drying out?

Store them in an airtight container and avoid overbaking. Reheating muffins in the microwave or oven before serving restores their moisture and softness.

What’s the best way to freeze these muffins?

Let them cool completely, then wrap individually in plastic wrap or foil. Freeze in a zip-top bag for up to 2 months. Thaw overnight in the fridge or reheat directly in the microwave.

Are these muffins healthy or indulgent?

They lean indulgent, thanks to the butter, streusel, and icing. But you can lighten them up by reducing sugar, using Greek yogurt, or adding whole wheat flour.

Pumpkin Coffee Cake Muffins – Best Moist Fall Muffins (2025)

Pumpkin Coffee Cake Muffins

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These Pumpkin Coffee Cake Muffins are soft, moist, and spiced with cinnamon and pumpkin pie spice. Topped with a crunchy streusel and sweet vanilla glaze, they’re the ultimate fall breakfast or brunch treat.

Author: Emily
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 muffins 1x
Category: Breakfast, Brunch
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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½ cup butter, melted
1 cup cane sugar
1 tsp vanilla extract
¾ cup sour cream
1 cup pumpkin puree
2 eggs
2 cups all-purpose flour
½ tsp baking soda
1½ tsp baking powder
1½ tsp pumpkin pie spice
¾ tsp cinnamon
¾ tsp kosher salt
¼ cup cold butter (for streusel)
½ cup flour (for streusel)
⅓ cup brown sugar (for streusel)
½ tsp cinnamon (for streusel)
½ cup powdered sugar (for icing)
½ tsp vanilla extract (for icing)
1½ tsp water (for icing)

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Instructions

Preheat oven to 425°F.
In a large bowl, whisk together melted butter, cane sugar, vanilla, sour cream, pumpkin puree, and eggs until smooth.
In a separate bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
Fold dry ingredients into the wet ingredients until just combined. Do not overmix.
In a small bowl, mix streusel ingredients: flour, brown sugar, and cinnamon. Cut in cold butter until crumbly.
Line muffin tin with paper liners. Fill each about ¾ full with batter using a scoop.
Top each muffin with streusel and press gently so it adheres.
Bake at 425°F for 5 minutes, then reduce temperature to 375°F and bake for 15–20 more minutes until a toothpick comes out clean.
Let muffins cool slightly.
In a small bowl, whisk icing ingredients: powdered sugar, vanilla, and water.
Drizzle icing over cooled muffins before serving.

Notes

Start with a high oven temp for better muffin rise, then lower it to bake through.
Use 100% pure pumpkin puree, not pumpkin pie filling.
Don’t overmix the batter to keep muffins tender.
Use a cookie scoop for even-sized muffins.
Muffins can be frozen and reheated for later.

Nutrition

Serving Size: 1 muffin
Calories: 347
Sugar: 27g
Sodium: 303mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 1g
Carbohydrates: 49g
Fiber: 1g
Protein: 4g
Cholesterol: 69mg

Find it online: https://recipeshots.com/pumpkin-coffee-cake-muffins/