Pumpkin Chocolate Chip Muffins

These Pumpkin Chocolate Chip Muffins with streusel topping are tender, moist, and perfectly spiced. Enjoy for breakfast, as a snack, or dessert. They are a must make for fall! I created this Pumpkin Chocolate Chip Muffin recipe for our cookbook and it …

These Pumpkin Chocolate Chip Muffins with streusel topping are tender, moist, and perfectly spiced. Enjoy for breakfast, as a snack, or dessert. They are a must make for fall! I created this Pumpkin Chocolate Chip Muffin recipe for our cookbook and it has been a HUGE hit. I am so glad you guys agree that…

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Pear Bread with Almond Streusel Topping

Pear Bread-this easy pear quick bread has a sweet almond streusel topping and simple almond glaze. It is great for breakfast, brunch, or dessert.  Pear Bread What do you do when your nice neighbors bring you over a huge bag of pears from their tre…

Pear Bread-this easy pear quick bread has a sweet almond streusel topping and simple almond glaze. It is great for breakfast, brunch, or dessert.  Pear Bread What do you do when your nice neighbors bring you over a huge bag of pears from their tree? First, you say thank you and then you make Easy Pear Sauce and…

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Coconut Streusel Coffee Cake

Coconut Streusel Coffee Cake
I am a big fan of coconut in all kinds of baked goods. Not only do I love the sweet, buttery and tropical flavor of coconut, but I like the texture that shredded coconut adds to breads, cakes and pies. This Coconut Streusel Coffee Cake is a buttery, tender cake packed with coconut …

The post Coconut Streusel Coffee Cake appeared first on Baking Bites.

Coconut Streusel Coffee Cake
I am a big fan of coconut in all kinds of baked goods. Not only do I love the sweet, buttery and tropical flavor of coconut, but I like the texture that shredded coconut adds to breads, cakes and pies. This Coconut Streusel Coffee Cake is a buttery, tender cake packed with coconut and topped with a crisp cinnamon toasted coconut streusel! It’s a delicious cake to make for brunch or to serve up for dessert, and it is sure to be a hit with anyone who enjoys coconut.

The buttery cake is easy to make and is absolutely loaded with coconut. In fact, you’ll need just about a whole 15-oz bag of sweetened shredded coconut for this recipe (that’s the standard size that they sell in the baking aisle). I usually suggest that you can use sweetened shredded coconut or unsweetened shredded coconut in most recipes, but in this case I recommend using sweetened shredded coconut. Most shredded coconut that you can find in grocery stores is sweetened. I recommend it because the cake in this recipe is not overly sweet on its own, and the extra sweetness in the coconut helps to boost the coconut flavor.

The cake is buttery, with a touch of vanilla and a hint of tangy buttermilk. It is a relatively thin cake – although it remains very moist despite its stature. It is topped with a streusel layer that is almost, but not quite, as thick as the cake (the streusel is about 1/3 of the total coffee cake height). The streusel is also buttery, but bakes up to be crunchy and with a nice dose of cinnamon. It is also packed with shredded coconut, which toasts up during baking and deepens the overall coconut flavor of the cake.

This is a great brunch cake, but I usually serve it for dessert instead. The recipe makes a sheet cake that can be cut into generous pieces, so don’t feel like you need to wait for a crowd to bake it up – just treat yourself instead!

Coconut Streusel Coffee Cake
2 cups all purpose flour
2/3 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 large egg
1 cup buttermilk
1 1/2 tsp vanilla extract
4 cups sweetened, shredded coconut
1/2 cup butter, melted and cooled

Streusel Topping
1 cup all purpose flour
1/2 cup quick-cooking oatmeal
3/4 cup brown sugar
1/4 tsp salt
1 tsp ground cinnamon
1/2 cup butter, room temperature
1 cup sweetened, shredded coconut

Preheat oven to 350F. Line a 9×13-inch pan with parchment paper and lightly grease.
Make the cake batter. Combine flour, sugar, baking powder and salt in a large bowl. In a small bowl, whisk together egg, buttermilk and vanilla. Add in shredded coconut and melted butter and stir until batter is uniform. Pour batter into prepared pan and spread into and even layer.
Make the streusel. Combine flour, oatmeal, brown sugar, salt and cinnamon in a medium bowl.
Blend in butter using a mixer at low speed or a pastry blender until mixture resembles wet sand. Stir in shredded coconut. Sprinkle evenly over cake batter, squeezing the streusel mixture in your fist to form larger crumbles.
Bake for 45 to 50 minutes or until top is golden. Cool completely before slicing.

Serves 9-12.

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Cinnamon Streusel Baked Apples

Baked Apples with brown butter cinnamon streusel topping are a favorite fall dessert. Serve warm with vanilla ice cream and a drizzle of salted caramel sauce!  I am feeling the fall vibes and that means it’s time to start baking! Fall baking is m…

Baked Apples with brown butter cinnamon streusel topping are a favorite fall dessert. Serve warm with vanilla ice cream and a drizzle of salted caramel sauce!  I am feeling the fall vibes and that means it’s time to start baking! Fall baking is my favorite. I love pumpkin (pumpkin chocolate chip cookies, pumpkin chocolate chip…

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Apple Cinnamon Crumb Muffins

Apple cinnamon muffins with a sweet and buttery cinnamon crumb topping. These muffins are easy to make and are great for breakfast or snack time. Muffins are one of my favorite things to bake! I love that they double as a breakfast and snack and they’r…

Apple cinnamon muffins with a sweet and buttery cinnamon crumb topping. These muffins are easy to make and are great for breakfast or snack time. Muffins are one of my favorite things to bake! I love that they double as a breakfast and snack and they’re so good for days when you’re on the go.…

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Lemon Curd Crumb Cake

Lemon Curd Crumb Cake
I do a lot of baking with citrus in the spring. The bright, zesty flavors of lemon and limes (among others) are perfect for brightening up baked goods. This Lemon Curd Crumb Cake is the perfect dish to bake for a spring brunch – but it is easy …

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Lemon Curd Crumb Cake
I do a lot of baking with citrus in the spring. The bright, zesty flavors of lemon and limes (among others) are perfect for brightening up baked goods. This Lemon Curd Crumb Cake is the perfect dish to bake for a spring brunch – but it is easy enough that you can whip it up that you don’t need to wait for a crowd to serve it! The moist sour cream coffee cake has a generous swirl of lemon curd running through it and is topped with a buttery streusel!

The coffee cake has a dense and tender crumb, enriched with plenty of sour cream. I prefer using a full fat sour cream in this recipe to get the maximum tenderness in the cake, but it works with lowfat sour cream, too. In the event you don’t have sour cream on hand, you can substitute plain, full fat yogurt. I added a couple of teaspoons of vanilla to the cake batter to give it a wonderfully round flavor. It’s good on its own, but it is a great canvas for other ingredients, like lemon curd.

You can use homemade lemon curd in this recipe or pull a jar of prepared lemon curd out of your pantry. The lemon curd should be dolloped on top of the cake batter in small spoonfuls after the batter is spread evenly in the pan. Next, take a knife and gently swirl the lemon curd into the cake batter. You want to have an even distribution of lemon curd over the cake, but you don’t want to swirl it to the point where it has been stirred in, so swirl gently!

Finally, the crumb topping is sprinkled over the curd before baking. The streusel is easy to make and has a nice sweetness, with a faint hint of salt that makes it downright addictive.

The cake is ready to eat as soon as it has cooled down. I recommend lining the pan with lightly grease aluminum foil or parchment paper, as the lemon curd can stick to the edges of the pan during baking. Lining the pan also means that you can simply lift the liner to easily remove the whole cake in one go! The cake will keep for several days after baking if stored in an airtight container.

Lemon Curd Crumb Cake
2 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, room temperature
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
2/3 cup prepared lemon curd

Crumb Topping
1/2 cup all purpose flour
1/2 cup sugar
1/2 tsp salt
4 tbsp butter, room temperature

Preheat oven to 350F.
Make the cake: Line a 9-inch square baking pan with aluminum foil or parchment paper and lightly grease.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter and sugar until light. Beat in eggs, one at a time, followed by the vanilla extract. Stir in half of the flour mixture, followed by the sour cream. Stir in the remaining flour mixture and mix until batter is just combined with no streaks of dry ingredients remaining. Pour into prepared pan and spread into an even layer.
Dollop small spoonfuls of lemon curd all over the cake batter. Working gently, use a butter knife to swirl the curd lightly into the cake batter. Set aside while you prepare crumb topping.
Make the topping: In a medium bowl, whisk together flour, sugar and salt. Add softened butter and cut in using a fork until mixture resembles wet sand. Grab handfuls of the crumb mixture and squeeze them in the palm of your hand to form clumps. Sprinkle evenly over the top of the lemon curd.
Bake for about 40 minutes, or until a toothpick inserted into the cake comes out with only a few moist crumbs and the top of the cake springs back when lightly pressed.

Serves 9-12

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Pumpkin Spice Coffee Cake with Brown Sugar Pecan Streusel

Pumpkin Spice Coffee Cake with Brown Sugar Pecan Streusel
When you think of baking with pumpkin, the first dish that comes to mind is probably pumpkin pie. as delicious as pumpkin pie is, pumpkin puree is a versatile ingredient that can – and should – show up in many other bakes in your kitchen during the fall and winter holiday season. This …

The post Pumpkin Spice Coffee Cake with Brown Sugar Pecan Streusel appeared first on Baking Bites.

Pumpkin Spice Coffee Cake with Brown Sugar Pecan Streusel
When you think of baking with pumpkin, the first dish that comes to mind is probably pumpkin pie. as delicious as pumpkin pie is, pumpkin puree is a versatile ingredient that can – and should – show up in many other bakes in your kitchen during the fall and winter holiday season. This Pumpkin Spice Coffee Cake with Brown Sugar Pecan Streusel is a cake that is perfect for serving up at holiday brunches and can also serve as a wonderful alternative to pie after a holiday meal. The coffee cake is a moist pumpkin cake topped with a delicious spicy-sweet streusel that is packed with toasty pecans.

The cake itself is simple to put together. It contains pumpkin puree – and canned pumpkin is just fine in this case – along with a generous helping of pumpkin pie spices. The spices, of course, get their name because they’re frequently found in pumpkin pie and other desserts. They include cinnamon, ginger and cloves – all of which compliment the natural sweetness of the pumpkin puree. The cake also contains buttermilk, which helps to ensure you get a moist and tender cake. If you don’t have buttermilk, sour cream makes an excellent substitution.

The streusel for this cake is rich with brown sugar and warm pumpkin pie spices. It will sink down a bit into the top of the cake after it comes out of the oven, due to the sugar melting slightly, so don’t be alarmed if that happens. The cake itself is also not overly sweet, so the crisp, spicy brown sugar topping makes for a nice contrast. The streusel also contains chopped pecans, which add a little bit of extra texture to this bake. If you’re not a pecan fan, you can use walnuts or hazelnuts. Since the baking time is relatively long, you don’t need to use toasted nuts in this recipe, as they will toast up nicely in the oven.

The cake is ready to eat as soon as it has cooled, but it will keep for at least 2-3 days after baking if stored in an airtight container. Feel free to microwave a slice for a few seconds before serving, too, to recreate that just-baked warmth!

Pumpkin Spice Coffee Cake with Brown Sugar Streusel
Topping

1/4 cup flour
3/4 cup light brown sugar
1/4 teaspoon salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp freshly ground nutmeg
1/4 cup butter, chilled
1 cup pecans, coarsely chopped

Cake
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/2 cup butter, room temperature
3/4 cup sugar
1/4 cup light brown sugar
1 large egg
1 tsp vanilla extract
1/2 cup pumpkin puree
2/3 cup buttermilk

Preheat oven to 350F. Lightly grease a 10-inch round tube pan.
Prepare the topping: In a medium bowl, stir together flour, sugar, salt and spices. Cut butter into small chunks and rub into sugar mixture with your fingertips, making sure no pieces larger than a pea remain. Mixture should be crumbly, with some small pieces of butter visible.
Stir in nuts. Set aside.
Prepare the cake: In a medium bowl, whisk together flour, baking soda, baking powder, salt and spices.
In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla extract. With the mixer on low, blend in half of the flour mixture, followed by the pumpkin puree and buttermilk. Blend in remaining flour mixture, stirring only until the batter just comes together and no streaks of dry ingredients remain.
Pour batter into prepared pan and spread into a even layer.
Using your hands to squeeze the topping mixture into clumps (grab handfuls and squeeze to form clumps of streusel), sprinkle batter evenly with the topping mixture.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean and cake springs back when lightly pressed.
Cool in the pan on a wire rack before slicing.

Serves 10-12

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Healthy Pumpkin Muffins

The glittery streusel topping on these healthy pumpkin muffins adds the perfect crunch, and the moist interior is pumpkin-spiced heaven. These healthy pumpkin muffins are pretty much the best fall use of a muffin wrapper that there is. (In our humble opinion, of course!) There’s the tender interior, perfectly moist with pumpkin puree and infused with pumpkin pie spice. Then there’s the streusel topping: oats and glittery turbinado sugar. It makes a satisfying crunch, and every bite is just the right sweet and spice. Even better? Each one is less than 200 calories. We served them to some guests and they could not stop talking about them! (Also, our son Larson was a 100% fan.) It made us realize: it was time to share this recipe. What makes these healthy muffins? We admit: healthy muffins is a bit of an oxymoron. Most muffins are just glorified cupcakes. RIght? So we’ve made it a goal to make some healthy muffin alternatives. We think muffins should be full of nutrient-filled ingredients, and easy on the stomach. They should be something you wouldn’t be embarrassed to feed your 2-year-old for breakfast or snack. But at the same time, they have to be sweet […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

The glittery streusel topping on these healthy pumpkin muffins adds the perfect crunch, and the moist interior is pumpkin-spiced heaven.

Healthy pumpkin muffins

These healthy pumpkin muffins are pretty much the best fall use of a muffin wrapper that there is. (In our humble opinion, of course!) There’s the tender interior, perfectly moist with pumpkin puree and infused with pumpkin pie spice. Then there’s the streusel topping: oats and glittery turbinado sugar. It makes a satisfying crunch, and every bite is just the right sweet and spice. Even better? Each one is less than 200 calories. We served them to some guests and they could not stop talking about them! (Also, our son Larson was a 100% fan.) It made us realize: it was time to share this recipe.

Pumpkin muffins

What makes these healthy muffins?

We admit: healthy muffins is a bit of an oxymoron. Most muffins are just glorified cupcakes. RIght? So we’ve made it a goal to make some healthy muffin alternatives. We think muffins should be full of nutrient-filled ingredients, and easy on the stomach. They should be something you wouldn’t be embarrassed to feed your 2-year-old for breakfast or snack. But at the same time, they have to be sweet enough to be a bit of a treat. Trust us, we’ve made healthy muffins that are barely sweetened, and they don’t go over well!

These healthy pumpkin muffins are a result of that balance: they’re healthy-ish enough to be deemed healthy, but not so virtuous that you only want one bite. Here’s what makes these have a healthy spin. Keep in mind, muffins of any kind are not a health food!

  • Under 200 calories. Our main goal for these to be considered healthy was that they should be under 200 calories.
  • Just sweet enough. These babies have just enough sugar: and with the streusel topping, perhaps a little more than our normal muffin. The muffins themselves are sweetened with maple syrup, which gives a gentler sweetness than refined sugar.
  • Nutrient-dense ingredients. Along with butter and sugar, these muffins are balanced out with heart-healthy oats, apple sauce and nutritious pumpkin puree.
Healthy pumpkin muffins

Tips for how to make healthy pumpkin muffins

Did we convince you yet? These truly are one of our favorites of this fall baking season. (Except for this vegan pumpkin bread, of course!) As you go about making these muffins, here are a few tips on the process:

  • Pumpkin spice. In this recipe we used our pumpkin pie spice recipe, but of course you could use a store-bought version as well!
  • Turbinado sugar. Turbinado sugar is raw sugar. It has large crystals and a caramel-y flavor that’s a bit more complex than refined sugar, which is more processed. You’ll need to find turbinado sugar for the crunchy topping: other sugar just isn’t quite the same! It’s available at mainstream grocery stores. If you can’t find it, substitute brown sugar.
  • Maple syrup. The muffin interior is sweetened all with maple syrup. We used maple often in our desserts (and our cocktail recipes, interestingly enough!).
Healthy pumpkin muffins

How to store muffins

Last note on muffins before we get to the recipe. What’s the best way to store these healthy pumpkin muffins with struesel topping? It’s a great question, because the texture of the streusel can easily be lost depending on the storage method. Here’s our recommendation:

  • 1 day: To store for 1 day, leave the muffins on a cooling rack and cover with a clean, dry dish towel. This way, the crunchy streusel topping will stay in tact.
  • Up to 4 days: To store for up to 4 days, place a paper towel in the bottom of a sealed container, then place the muffins in and place a paper towel on top. The paper towels will absorb the moisture that rises to the top of the muffins, which will help to retain the crunchy topping.
  • Longer than 4 days: For any longer than 4 days, freeze these healthy pumpkin muffins in a sealable container and store up to 3 months.
Healthy pumpkin muffins

This healthy pumpkin muffins recipe is…

Vegetarian.

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Healthy pumpkin muffins

Healthy Pumpkin Muffins


1 Star2 Stars3 Stars4 Stars5 Stars (12 votes, average: 4.58 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12

Description

The glittery streusel topping on these healthy pumpkin muffins adds the perfect crunch, and the moist interior is pumpkin-spiced heaven


Ingredients

  • 1 1/2 cups plus 2 tablespoons all-purpose flour, divided
  • 3/4 cup rolled oats, divided
  • 1 tablespoon plus 1 teaspoon Pumpkin Pie Spice, divided
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup pumpkin puree
  • 1/2 cup maple syrup
  • 1/2 cup applesauce
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon vanilla extract
  • 1/4 cup turbinado sugar
  • 1/4 cup salted butter, cold and cut into small pieces

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.
  2. In a medium bowl, mix the 1 1/2 cups all-purpose flour, 1/2 cup rolled oats, and 1 tablespoon of the pumpkin pie spice with the baking powder, baking soda, and kosher salt.
  3. In another bowl, combine the pumpkin puree, maple syrup, applesauce, unsalted butter (melted), and vanilla.
  4. Mix the wet ingredients into the dry ingredients and stir until a smooth batter forms.
  5. In another medium bowl, add the remaining 1/4 cup rolled oats, 2 tablespoons flour, and 1 teaspoon pumpkin pie spice along with the turbinado sugar and salted butter (cut into small pieces). Cut the butter into the remaining ingredients using a pastry cutter or fork until a streusel topping forms.
  6. Divide the batter evenly into the muffin cups, then top with a thin layer of streusel.
  7. Bake for about 25 to 30 minutes, until a toothpick comes out clean. Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack.

  • Category: Muffin
  • Method: Baked
  • Cuisine: American

Keywords: Healthy Pumpkin Muffins, Pumpkin Muffins, Healthy Muffins

More muffin recipes

If you’re a muffin person (and we assume you are!), here are a few more muffin recipes we think you’ll enjoy:

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes

Blueberry Walnut Streusel Pie

This post is sponsored by California Walnuts. As always, all opinions are my own.  I’ve been so busy working on my book, and just now realized it is now August and this is the first pie I’ve made. Hopefully there will be more to come i…

blueberry walnut stresuel pie

This post is sponsored by California Walnuts. As always, all opinions are my own.  I’ve been so busy working on my book, and just now realized it is now August and this is the first pie I’ve made. Hopefully there will be more to come in the near future (I’ve got a bowl full of peaches on my counter calling to me). Usually I’m a big fan of double crusted pies and prefer them over anything, but I love the blueberry and walnut streusel pairing here; the toasted walnuts really shine here and make for a delicious bite.  I’ve teamed up with California Walnuts to bring you some recipes over the past year (such as this walnut snack cake with raspberry buttercream and  these raised donuts with chocolate glaze and candied walnuts). Over 99 percent of walnuts grown in the U.S. come from California’s walnut orchards, many of which are on family owned and operated farms that have been around for generations. Walnuts are nutritious and heart-healthy*, and offer 4 grams of protein and 2 grams of fiber per ounce. Walnuts are also the only nut with a significant amount of plant-based omega-3 ALA (2.5 grams/ounce). You can check out the CA Walnuts website for more […]

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