These pumpkin coffee cake muffins are wholesome and delicious!


Recipe Summary

15 mins
20 mins
35 mins
12 muffins


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


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.

  • 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

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
These are really great muffins! Tasty, and shockingly fluffy for using whole wheat flour--I'm very impressed. I did use just regular whole wheat flour in place of the white whole wheat, and accidentally subbed baking powder for baking soda (oops). I would probably do that "oops" again because the resulting muffins were really light and fluffy. One other thing, is I reduced the salt to 1/2 tsp--I think 1 full tsp would have been too much for my tastes. I used a suggestion from the recipe submitter's notes, and used a sort of "cheater" candied walnut topping in place of the candied pecan one called for here. I mixed together 3/4 cup chopped walnuts, 3 tbsps maple syrup, and about 1/2 tsp cinnamon, and topped the muffins with this mixture. It was so good! I also left some muffins plain, without any topping, and they were fantastic as well. I got 16 good sized muffins out of this, and they were perfectly baked in 20-22 minutes. Thank you for the recipe--these are delicious! Read More