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Pumpkin Coffee Cake Muffins

Fresh, scrumptious, seasonal baked goods are available to you if you’ve got 30 minutes to spare. These pumpkin coffee cake muffins take Kodiak Cakes goodness to the next level, and you get warm muffins with an addicting crumble out of the whole deal, so everyone wins.

This is a pan of pumpkin coffee cake muffins. There are light brown muffins with a cinnamon sugar crumb topping and an icing drizzle.

Pumpkin coffee cake muffins

Coffee cake itself is a blessing to the world—an icon, really. It doesn’t usually have coffee in it (although there are exceptions, as Claire Saffitz demonstrates), and it has a free pass to be acceptably eaten at any time of day.


This recipe for pumpkin coffee cake muffins contains two variations on the theme, both of which you can glean from the title.


First of all, these are muffins, not cakes. Having “cake” and “muffin” in the title might be a little overwhelming for dessert purists—it certainly does strange things to search engines—but once you try these you’ll understood why they had to be called what they’re called.


They’re not cupcakes. They’re coffee cake muffins.


Secondly, these are pumpkin muffins. They taste like sweet Fall goodness. They look like a golden pile of leaves just blown in by the crisp, cooling air. And they taste darn good, too, thanks to the Kodiak Cakes mix that forms the backbone of these treats.


(JORDO15 will get you a discount on their website; I don’t make any money from those sales, but you save that cash!)

This is a pan of pumpkin coffee cake muffins. There are light brown muffins with a cinnamon sugar crumb topping and an icing drizzle. A hand is holding up a muffin.

Coffee cake muffin recipe

I know what you're thinking. Now comes the catch, you say. There's no way these can be this good and be easy. It's a cake!

I'm here to remind you that it's not a cake. It's coffee cake muffins. And it comes together so quickly and easily you'll surprise yourself.

Pumpkin coffee cake muffins ingredients

Here's the rundown:

For the Batter

  • Kodiak Cakes Energy Cakes Pumpkin Flax
  • Water

Good so far, right?

For the Crumb Topping

  • butter
  • Kodiak Cakes Buttermilk Power Cakes
  • brown sugar
  • cinnamon
  • salt

Still good...

For the Icing

  • powdered sugar
  • milk
  • vanilla

And that’s it! That’s all for ingredients.

How to make pumpkin coffee cake muffins

And now for the step-by-step:

  • Preheat the oven to 350. Spray a greased muffin tin with cooking spray and set aside.
  • In a bowl, combine two cups of Kodiak Cakes Energy Cakes Pumpkin Flax and 1.5 cups water. Do not over mix!
  • Pour the batter evenly into the muffin tins.
  • In a small bow, add the crumb topping ingredients together. Sprinkle the crumb topping evenly over the muffins.
  • Bake at 350 for about 20 minutes.
  • While baking, make the icing. Add the icing ingredients together in a small bowl. Mix very well. Set in fridge until ready to use.
  • Take the muffins out of the oven. Let cool. When cool, add the icing and enjoy!

Seem attainable? It is. Now make them.

This is a pan of pumpkin coffee cake muffins. There are light brown muffins with a cinnamon sugar crumb topping and an icing drizzle.

Easy healthy pumpkin muffins

You probably didn't come here to kickstart your fitness journey—we're making dessert, after all. Yet the nutrition profile of Kodiak Cakes mix is quite solid: whole grains, vitamins, protein, you name it.

You can fit these into a day of good eating without feeling like you're derailing the whole plan. I call that a win!

How to store muffins

They're baked goods, so not invincible to the sands of time. However, they keep up just fine in a Tupperware or wrapped in aluminum foil.

Looking for more healthy pumpkin recipes?

Why not try one of these Jordo's World staples:

This is a pan of pumpkin coffee cake muffins. There are light brown muffins with a cinnamon sugar crumb topping and an icing drizzle.
Print Recipe
5 from 5 votes

Pumpkin Coffee Cake Muffins

These pumpkin coffee cake muffins take Kodiak Cakes goodness to the next level, and you get warm muffins with an addicting crumble out of the whole deal, so everyone wins.
Prep Time10 mins
Cook Time20 mins
Course: Dessert
Cuisine: American
Keyword: coffee cake, coffee cake muffins, pumpkin
Servings: 12
Calories: 117kcal
Author: Jordan Smith

Equipment

  • oven
  • muffin tin

Ingredients

For the Batter

  • 2 cups Kodiak Cakes Energy Cakes Pumpkin Flax
  • 1.5 cups water

For the Crumb Topping

  • 2 tablespoons butter cold
  • ¼ cup Kodiak Cakes Buttermilk Power Cakes
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • ¼ tsp salt

For the Icing

  • ½ cup powdered sugar sifted
  • 2 tablespoons milk
  • ½ teaspoon vanilla

Instructions

  • Preheat the oven to 350. Spray a greased muffin tin with cooking spray and set aside.
  • In a bowl, combine two cups of Kodiak Cakes Energy Cakes Pumpkin Flax and 1.5 cups water. Do not over mix!
  • Pour the batter evenly into the muffin tins.
  • In a small bow, add the crumb topping ingredients together. Sprinkle the crumb topping evenly over the muffins.
  • Bake at 350 for about 20 minutes.
  • While baking, make the icing. Add the icing ingredients together in a small bowl. Mix very well. Set in fridge until ready to use.
  • Take the muffins out of the oven. Let cool. When cool, add the icing and enjoy!

Notes

Nutrition is for 1 muffin

Nutrition

Serving: 1muffin | Calories: 117kcal | Carbohydrates: 20.5g | Protein: 3.8g | Fat: 2.7g
Recipe Rating




Josie A.

Friday 26th of November 2021

I’ll tell you what, these are bomb… so good! I sub the sugar for Splenda brown sugar and it works great.

Erin

Wednesday 24th of November 2021

Cant wait to try!

Ashley

Friday 19th of November 2021

Can’t wait to try!!

Kelly Glines

Monday 8th of November 2021

The muffins were so moist and delicious. They were very easy to make and raised prefect. The recipe I made without the icing ans they veey sweet.