Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These pumpkin coffee cake muffins are wholesome and delicious!

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Recipe Summary

cook:
20 mins
total:
35 mins
prep:
15 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Muffins:
Topping:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray, or line with paper liners.

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  • Combine flour, brown sugar, white sugar, cinnamon, baking soda, and salt in a large bowl.

  • Combine pumpkin puree, mashed banana, yogurt, butter, eggs, and vanilla extract in a large mixing bowl; beat with an electric mixer until well combined. Add dry ingredients and mix until just combined. Scoop batter into the prepared muffin cups.

  • Mix pecans, sugar, and cinnamon together in a small bowl. Spoon or sprinkle on top of each muffin.

  • Bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 25 minutes.

Cook's Note:

You can use regular pecans or substitute walnuts for the candied pecans.

Nutrition Facts

275 calories; protein 9.1g; carbohydrates 45.8g; fat 7.3g; cholesterol 38.6mg; sodium 416.6mg. Full Nutrition
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