Pumpkin Coffeecake Muffins #SundaySupper

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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

Pumpkin Coffeecake Muffins #SundaySupper
 
Recipe Type: Breakfast/Brunch/Dessert
Author: Shaina
Serves: 12 muffins
Made with Greek yogurt and pumpkin puree, Pumpkin Coffeecake Muffins are a tasty and nutritious option for anytime of day!
Ingredients
  • For the crumb topping
  • 1 cup dark brown sugar, packed
  • 1/2 cup sugar
  • 2 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil
  • 1 cup ap flour
  • For the muffins
  • 2 1/2 cups all purpose flour
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 1 1/4 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/

 

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

Soups, Stews, Chili, and Casserole

Salads and Side Dishes

Main Dishes

Desserts and Baked Goods

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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Hello! I’m Shaina – a Delray Beach, Florida resident, foodie, and lifestyle blogger. I love exploring South Florida and beyond, and sharing everything from my favorite restaurants, products and more with you! See more by following along on Instagram:  @takeabiteoutofboca

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