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Pumpkin Coffeecake Muffins #SundaySupper

September 21, 2014 By takeabiteoutofboca 54 Comments

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Made with Greek yogurt and pumpkin puree, Pumpkin Coffeecake Muffins are a tasty and nutritious option for anytime of day! 

pumpkin coffeecake muffins

I may be a girl who loves sunshine and the beach, but when it comes to seasons — fall is where it’s at. There is just so much about this time of year that I love — especially when it comes to the kitchen! The smells of cinnamon and nutmeg, the abundance of pumpkin and sweet potatoes and mushrooms and all the other amazing produce in season. Then there are all the holidays! I’m lucky enough to start early with Rosh Hoshana and Yom Kippur this month and early October. Then we have two of the best food holidays out there — Halloween (if you count candy and chocolate as food, which you should) and Thanksgiving!

#SundaySupper certainly knows that fall is the best time for cooking and baking up a storm, so we’ve got you covered with all sorts of crazy ideas for things to make this season. Thanks to our wonderful hosts, Coleen of The Redhead Baker and Conni of The Foodie Army Wife! 

I made a deal with myself that I wouldn’t do a thing with pumpkin until September hit. I can’t believe how many bloggers started the pumpkin baking way back in early August. I just couldn’t bring myself to do it. But we’re well into September now, and Tuesday is technically the first day of Fall, so baking with pumpkin is definitely allowed. Especially in the form of Pumpkin Coffeecake Muffins.

I made a coffeecake a few weeks ago for a brunch I was attending. FAILURE. I don’t know what happened, but the center just did not cook. I baked it at night, took it out of the oven and marveled over how amazing it looked and smelled, and left it on the counter for the next morning. When I went to cut the first slice, I was met with a big, gloppy mess of under-baked cake. I was absolutely horrified and super embarrassed, but I vowed I would try the recipe again soon. That’s when the idea of these Pumpkin Coffeecake Muffins was born.

pumpkin coffeecake muffins

I couldn’t just try the plain coffeecake this time around, I had to do something a little different. Muffins instead of cake, because muffins are cute and fun and who doesn’t love muffins? And pumpkin because pumpkin is delicious and nutritious and makes things all moist and yummy. These Pumpkin Coffeecake Muffins are pretty healthy, too. There is no butter or oil in the batter, and I used coconut oil in the crumb topping. That crumb topping is the BEST part. My favorite kind of dessert has a crumb topping good enough to pick off and eat on its own. And that’s basically what I did here. 

But then I stopped because the muffin is just as amazing and tastes even better with all that crumbly goodness. 

pumpkin coffeecake muffins

I’d eat these Pumpkin Coffeecake Muffins for breakfast, brunch, or dessert. Actually, let’s be real, I’d eat this any time of day.

pumpkin coffeecake muffins

5.0 from 1 reviews
Pumpkin Coffeecake Muffins #SundaySupper
 
Print
Made with Greek yogurt and pumpkin puree, Pumpkin Coffeecake Muffins are a tasty and nutritious option for anytime of day!
Author: Shaina
Recipe type: Breakfast/Brunch/Dessert
Serves: 12 muffins
Ingredients
  • For the crumb topping
  • 1 cup dark brown sugar, packed
  • ½ cup sugar
  • 2 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • ½ teaspoon salt
  • ½ cup coconut oil
  • 1 cup ap flour
  • For the muffins
  • 2½ cups all purpose flour
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 1¼ cups brown sugar, packed
  • 2 large eggs
  • 1 cup plain not-fat Greek yogurt
Instructions
  1. Preheat the oven to 350 degrees. Line a 12-cup muffin tin and set aside.
  2. To make the crumb topping, mix together sugars, cinnamon, pumpkin pie spice and salt in a medium bowl. Pour in coconut oil and whisk together. Add flour and stir using a rubber spatula until fully incorporated. Use the spatula to try and break up any large pieces until you have what resembles lots of crumbs. Set the bowl aside.
  3. To make the muffins, whisk together flour, cinnamon, pumpkin pie spice, and baking soda to a bowl. In the bowl of a stand mixer, beat pumpkin puree and sugar on medium-high until fluffy. Add the eggs one at a time. Beat in eggs, one at a time, until well combined.
  4. Reduce the mixer to low-medium speed and add in the Greek yogurt and dry ingredients alternately in 4 parts, starting and ending with dry.
  5. Use a medium cookie scoop to fill each muffin liner. Use two scoops per liner.
  6. Use your hands to pat the the crumb topping gently onto the top of the batter of each muffin.
  7. Bake for 25 minutes or until a toothpick comes out clean.
Notes
Adapted from Damn Delicious: http://damndelicious.net/2012/12/30/coffee-cake-with-crumble-topping-and-brown-sugar-glaze/
3.2.2802

 

And then I would go and eat all of these dishes from my #SundaySupper family too.
Appetizers and Drinks

  • Hatch Chile Hummus by Shockingly Delicious
  • Pearfect Harvest Cocktail by Eat, Drink and be Tracy

Soups, Stews, Chili, and Casserole

  • Butternut Squash Chowder by The Texan New Yorker
  • Butternut Squash Soup with Sage and Sautéed Mushrooms by Cooking Chat
  • Cheesy Potato Chard Bake by Food Lust People Love
  • Fall Harvest Onion Soup by MealDiva
  • Homemade Poultry Seasoning and Chicken Dumpling Casserole by Hot Momma’s Kitchen Chaos
  • Kale and Sweet Potato Stew by What Smells So Good?
  • Pumpkin Chili by Bobbi’s Kozy Kitchen
  • Smoked Gouda Cauliflower Casserole by Casadecrews

Salads and Side Dishes

  • Brie and Pear Salad by Cindy’s Recipes and Writings
  • Butternut Squash Dinner Rolls by Life Tastes Good
  • Carrot and Chevre Souffle by Jane’s Adventures in Dinner
  • Fall Harvest Panzanella by Curious Cuisiniere
  • Garlicky Roasted Butternut Squash by Panning The Globe
  • Maple Roasted Acorn Squash by Jelly Toast
  • Roasted Vegetables with Spiced Pepitas and Sunflower Seeds by Nosh My Way
  • Wild Rice Stuffed Acorn Squash by Ruffles & Truffles

Main Dishes

  • Chicken alla Vendemmia by Crazy Foodie Stunts
  • Oktoberfest Schnitzel Melt Sandwich by Kudos Kitchen by Renee
  • Ratatouille by A Mama, Baby & Shar-pei in the Kitchen
  • Roasted Pork Tenderloin over Sweet Potatoes by Family Foodie
  • Streamlined Weeknight Shepherd’s Pie by The Weekend Gourmet

Desserts and Baked Goods

  • Apple and Cinnamon Cake by Happy Baking Days
  • Apple Challah Bread French Toast by Desserts Required
  • Apple Dumplings with Salted Caramel Rum Sauce by The Life and Loves of Grumpy’s Honeybunch
  • Apple Hand Pie {Apfeltaschen} by The Not So Cheesy Kitchen
  • Apple Peanut Butter Breakfast Cookies by Pies and Plots
  • Apple Pie Bars by The Wimpy Vegetarian
  • Caramel Apple Cider Ginger Ale Floats by NeighborFood
  • Chai Tea Jello Shots by Peaceful Cooking
  • Cranberry Orange Baked Doughnuts by A Kitchen Hoor’s Adventures
  • Maple Glazed Apple Galette by That Skinny Chick Can Bake
  • No Bake Caramel Apple Cheesecake Parfaits by Chocolate Moosey
  • Peanut Butter Ginger Apple Cookies by Ninja Baking
  • Pear Walnut Bread Pudding by Magnolia Days
  • Pumpkin Bagels by The Redhead Baker
  • Pumpkin Cheesecake by Confessions of a Culinary Diva
  • Pumpkin Cinnamon Chip Cookies by Momma’s Meals
  • Pumpkin Coffeecake Muffins by Take A Bite Out of Boca
  • Pumpkin Ice Cream by Amee’s Savory Dish
  • Pumpkin Pie Cookies by Fit Foodie Runs
  • Pumpkin Scones with Maple Glaze by The Foodie Army Wife
  • Pumpkin Snack Cake with Cream Cheese Frosting by Peanut Butter and Peppers
  • Rustic Apple Pie by Hezzi-D’s Books and Cooks
  • Southern Coffee Cookies by Killer Bunnies, Inc
  • Sticky Apple and Gingerbread Cake by Mess Makes Food
  • White Chocolate Chip Sugar Cookie Bars with Browned Butter Pumpkin Spice Frosting by Cupcakes & Kale Chips

Sunday SupperJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

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Filed Under: Dessert Tagged With: coffeecake, Fall foods, Fall recipes, Muffins, Pumpkin, Sunday Supper

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Comments

  1. Betsy @ Desserts Required says

    September 21, 2014 at 10:11 am

    I would eat these muffins any time of the day, too! And, YES, of course candy and chocolate from Halloween count!

    Reply
    • takeabiteoutofboca says

      September 22, 2014 at 2:18 pm

      Oh good, Betsy, glad you agree!

      Reply
  2. Laura Dembowski says

    September 21, 2014 at 12:07 pm

    These muffins look so perfectly moist! Coffee cakes can be really hard to bake. I always make sure I poke around really well with a toothpick so I know there’s not a bunch of batter lurking underneath the golden brown crumb topping.

    Reply
    • takeabiteoutofboca says

      September 22, 2014 at 2:17 pm

      That’s what happened with my cake…too much crumb topping to check the cake! Oh well, it resulted in yummy muffins instead!

      Reply
  3. The Ninja Baker says

    September 21, 2014 at 2:42 pm

    Well you’ve definitely scored high on these cutie pie pumpkin muffins, Shaina. Greek yogurt is a wonderful add in any baked good. And coconut oil is such a great healthy addition too. The crumb topping, too looks yummy. Winning! =)

    Reply
    • takeabiteoutofboca says

      September 22, 2014 at 2:16 pm

      Thanks, Kim!! I love using Greek yogurt to lighten up baked goods.

      Reply
  4. Nichole says

    September 21, 2014 at 3:16 pm

    I love the ingredients in this recipe, Shaina! I think these would be awesome for a Sunday brunch!

    Reply
    • takeabiteoutofboca says

      September 22, 2014 at 2:16 pm

      Thanks, Nichole. I think so too!

      Reply
  5. Christie says

    September 21, 2014 at 5:04 pm

    Well, you know how I feel about these, Shaina. LOVE! WANT! I’m so gonna make these next week.

    Reply
    • takeabiteoutofboca says

      September 22, 2014 at 2:15 pm

      Ohhh yay, Christie, let me know how they turn out!

      Reply
  6. Marlene @Nosh My Way says

    September 21, 2014 at 6:30 pm

    Now these I can eat any time of the day.

    Reply
    • takeabiteoutofboca says

      September 22, 2014 at 2:16 pm

      Me too, Marlene 🙂

      Reply
  7. Carla says

    September 21, 2014 at 6:54 pm

    I love crumb cake topping, so these muffins would be perfect to start the day!

    Reply
    • takeabiteoutofboca says

      September 22, 2014 at 2:15 pm

      Agreed, Carla, the perfect fall breakfast!

      Reply
  8. Liz says

    September 21, 2014 at 7:57 pm

    These look amazing, Shaina…and I’m so glad you added a crumb topping! Big time yummy!

    Reply
    • takeabiteoutofboca says

      September 22, 2014 at 2:15 pm

      Thanks, Liz. They were definitely big time yummy!

      Reply
  9. Shannon R says

    September 22, 2014 at 12:28 am

    Crumb topped muffins are the best. I can’t wait to try these. I love the whole pumpkin coffee cake theme, sounds perfect for fall.

    Reply
    • takeabiteoutofboca says

      September 22, 2014 at 2:15 pm

      Thanks, Shannon. Crumb toppings are my favorite thing ever!

      Reply
  10. Stacy says

    September 22, 2014 at 1:18 pm

    I have a real soft spot for muffins because it’s so easy to manipulate the recipes, adding and subtracting flavors and toppings. I love these pumpkin muffins with that crumble, Shaina! This one’s a winner!

    Reply
    • takeabiteoutofboca says

      September 22, 2014 at 2:14 pm

      Thanks, Stacy! The crumble is definitely the best part.

      Reply
  11. Cindys Recipes and Writings says

    September 22, 2014 at 8:00 pm

    A great way to usher in fall!

    Reply
  12. Courtney @ Neighborfood says

    September 23, 2014 at 10:18 am

    I am the same way. I just can’t bring myself to make pumpkin when it’s 80 degrees out. Now that there’s a little chill in the air in the mornings, it feels right. Such a great recipe and I LOVE the redesign too!

    Reply
    • Amee says

      September 23, 2014 at 9:03 pm

      I want one!!!!! Love that crumb topping…OMG 😛

      Reply
  13. Julie @ Texan New Yorker says

    September 24, 2014 at 5:12 pm

    OMG, look at that crumb topping, how amazing!!

    Reply
  14. Marion@Life Tastes Good says

    September 24, 2014 at 6:08 pm

    Muffins just make the world a better place! and who can resist a delicious crumb topping! These look downright delicious, Shaina! I just want to reach in and grab one!!

    Reply
  15. MealDiva says

    September 24, 2014 at 9:25 pm

    I love pumpkin; I really love coffee cake and I make muffins all of the time – this is the perfect recipe! Can’t wait to try it!

    Reply
  16. Sarah says

    September 28, 2014 at 7:59 pm

    Oh man are these muffins calling to me now!

    Reply
    • takeabiteoutofboca says

      October 12, 2014 at 5:57 pm

      They still call to me every time I see the pictures!

      Reply

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