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Healthier Coffee Cake Pumpkin Muffins

Soft and fluffy healthier pumpkin muffins with a buttery pecan streusel.

Course Breakfast, Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 muffins
Author Taavi Moore

Ingredients

Streusel

  • ⅓ cup all-purpose flour
  • ¼ cup finely chopped pecans
  • ¼ cup coconut sugar
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 5 tbsp unsalted butter, softened

Muffins

  • 1 ¼ cups pumpkin puree, blotted dry
  • ⅓ cup maple syrup
  • ¼ cup olive oil
  • ¼ cup plain greek yogurt
  • 2 tbsp milk
  • 1 large egg
  • 2 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 ¾ cup whole wheat white flour
  • ½ cup oat flour
  • 2 tsp baking powder
  • 1 ½ tsp pumpkin spice
  • ½ tsp baking soda
  • ¼ tsp salt
  • ⅓ cup chocolate chips + more for topping

Instructions

  1. Preheat oven to 350°F. Line a muffin tin with liners. 

  2. In a medium mixing bowl, prepare the streusel. Combine flour, pecans, sugar, cinnamon and salt. Use your fingertips to pinch the butter into the dry ingredients until thoroughly combined. Set aside. 

  3. In a large mixing bowl, whisk together pumpkin puree, maple syrup, oil, yogurt, milk, egg, vinegar, and vanilla until smooth. Add flours, baking powder and soda, pumpkin spice, and salt. Fold dry ingredients into wet until combined. Fold in chocolate chips. 

  4. Fill each muffin liner mostly full with batter. Evenly distribute streusel on top of each muffin. Top with a few additional chocolate chips. 

  5. Bake muffins for 15-17 minutes until tops are light golden brown and toothpick inserted comes out clean. 

  6. Cool muffins for 8-10 minutes in muffin tin before transferring to a wire cooling rack. (Optional): serve with a simple powdered sugar icing.