Pumpkin Muffins with Coconut Flake Streusel Topping
This pumpkin muffin recipe is sponsored by Bob’s Red Mill. All opinions are mine. Thank you for supporting the brands I love and who make it possible for me to continue creating recipes for you!
Hey there, and welcome back, friends.
You are in for a yummy fall treat!
Pumpkin season is here! And what better way to celebrate than with some delicious pumpkin muffins? These muffins have all the fall flavors with a coconut flake pumpkin spice streusel topping.
They are moist, tender, and perfect for a fall breakfast or snack. Pack them in lunches too.
The cool weather of fall always makes me crave snacking on a muffin with a latte. I know you’ll love these fall muffins, and I suggest making a double batch and freezing them for when you’re craving something with pumpkin.
I made these muffins with ingredients from Bob’s Red Mill. I love using their all-purpose flour, which is milled from the best wheat. I find it makes an amazing pie crust, brownies, muffins, and cakes. If you haven’t yet, I urge you to grab your baking flours from Bob’s Red Mill.
Pumpkin Muffin Ingredients
This tender muffin recipe uses simple pantry ingredients.
The crumbly streusel topping is made with some nuts and coconut flakes.
- all-purpose flour
- baking soda
- ground cinnamon
- some spices like ground ginger, allspice, & nutmeg
- light brown sugar
- canned pumpkin puree
- coconut oil
- a few large eggs
- whole milk
- unsalted butter
- chopped walnuts
- unsweetened coconut flakes
How to Make Pumpkin Muffins
Preheat the oven to 350 degrees F. Using baking spray coat a 12-cup muffin.
Whisk together the flour, baking soda, salt, spices, and brown sugar in a large bowl.
Whisk together the pumpkin puree, coconut oil, eggs, and milk in a separate small bowl.
Pour the wet ingredients into the dry flour mixture and fold until well-mixed.
Spoon the batter into prepared muffin cups filling each three-fourths full.
To make the streusel, combine all the ingredients in a small bowl until combined. Using your fingers, clump some of the streusels.
Add 1-2 tablespoons of the streusel on top of the batter in each muffin cup.
Bake muffins until a wooden stick inserted into the middle comes out clean, about 18-22 minutes.
Remove muffins from the pan and let cool slightly. Serve warm.
Do pumpkin muffins need to be refrigerated?
No, pumpkin muffins do not need to be refrigerated. You can store them in an airtight container for up to 3 days at room temperature or stored in the refrigerator for five days. You can store them for up to 3 months in the freezer.
Can you make pumpkin muffins with pumpkin pie filling?
Yes, you can make pumpkin muffins with pumpkin pie filling. Pumpkin puree is preferred, but you can use pumpkin pie filling. I suggest decreasing the sugar and decreasing the spices since the pumpkin pie filling is already sweetened and has pumpkin pie spices.
Can I use another oil instead of coconut oil?
Yes, you can use light-tasting oil instead of coconut oil. Coconut oil helps muffins come out light and tender. If the coconut taste bothers you, you can use refined coconut oil.
More Pumpkin Recipes
- Pumpkin Oatmeal Cookies
- Pumpkin Cupcakes
- Pumpkin Spice Bomboloni
- Pumpkin Cheesecake Mousse
- Baked Pumpkin Donuts
Pumpkin Muffin Recipe
- 2 cups all-purpose flour - https://www.bobsredmill.com/shop/flours-and-meals/organic-all-purpose-unbleached-white-flour.html
- 1 teaspoon baking soda (https://www.bobsredmill.com/shop/baking-aids/baking-soda.html )
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1 cup light brown sugar
- 1 cup canned pumpkin puree
- ½ cup coconut oil, melted
- 2 large eggs, at room temperature
- 1/3 cup whole milk
- FOR THE STREUSEL:
- ¼ cup unsalted butter, melted and browned
- ¼ cup light brown sugar
- ½ cup all-purpose flour (use Bob’s Red Mill product)
- ½ cup chopped walnuts
- ½ cup unsweetened coconut flakes (https://www.bobsredmill.com/shop/baking-aids/coconut-flakes.html )
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- A pinch of ground nutmeg
- Preheat the oven to 350 degrees F. Using a baking spray, coat a 12-cup muffin.
- In a large bowl, whisk together the flour, baking soda, salt, spices, and brown sugar.
- In a separate small bowl, whisk together the pumpkin puree, coconut oil, eggs, and milk.
- Pour the wet ingredients into the dry flour mixture and fold until well-mixed.
- Spoon the batter into prepared muffin cups filling each three-fourths full.
- To make the streusel, combine all the ingredients in a small bowl until combined. Using your fingers, clump some of the streusel.
- Add 1-2 tablespoons of the streusel on top of the batter in each muffin cup.
- Bake muffins until a wooden stick inserted into the middle comes out clean, about 18-22 minutes.
- Remove muffins from the pan and let cool slightly. Serve warm.
Amount Per Serving: Calories: 401Total Fat: 20gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 42mgSodium: 305mgCarbohydrates: 50gFiber: 3gSugar: 20gProtein: 6g
Happy baking, friends!