Fall is a season of cozy flavors, warm spices, and comforting aromas wafting from the kitchen. If you love pumpkin pie and crave the convenience of a handheld treat, Pumpkin Pie Muffins with Streusel Topping are the perfect solution. These moist and flavorful muffins bring together the best of autumn with a hint of sweetness and a delightful crunch on top.

Why Pumpkin Pie Muffins Are a Must-Try

There’s something magical about pumpkin muffins. They’re moist, sweet, and spiced just right—like a warm hug on a chilly day. The streusel topping adds a buttery crunch, making these muffins irresistible for breakfast, dessert, or as an afternoon snack. Plus, they’re simple to make and even easier to devour!

Ingredients You’ll Need

Here’s everything required for these delightful muffins, broken into categories for easy preparation:

Dry Ingredients:

Ingredient	Amount
All-purpose flour	1 ½ cups
Granulated sugar	½ cup
Brown sugar	¼ cup
Baking powder	1 teaspoon
Baking soda	½ teaspoon
Salt	¼ teaspoon

Wet Ingredients:

Ingredient	Amount
Melted butter	⅓ cup
Large egg	1
Crushed pineapple, drained	½ cup
Coconut milk	⅓ cup
Sour cream	¼ cup
Vanilla extract	1 teaspoon

Add-Ins:

Ingredient	Amount
Sweetened shredded coconut	½ cup
Cream of coconut	¼ cup
Toasted coconut flakes (topping)	½ cup

Step-by-Step Instructions

1. Preheat Your Oven
Set your oven to 350°F (175°C) and line a muffin tin with paper liners. Grease the liners lightly to prevent sticking.

2. Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Ensure everything is evenly distributed.

3. Combine Wet Ingredients
In a separate bowl, whisk together the melted butter, egg, coconut milk, sour cream, and vanilla extract. The mixture should be smooth and well-blended.

4. Fold in Add-Ins
Gently fold the wet ingredients into the dry mixture. Add the drained crushed pineapple and shredded coconut, mixing until just combined. Avoid overmixing to keep the muffins light and tender.

5. Fill the Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. This ensures room for the muffins to rise without spilling over.

6. Bake
Place the muffin tin in the preheated oven and bake for 18-20 minutes. Test for doneness by inserting a toothpick into the center of a muffin; it should come out clean.

7. Prepare the Filling
While the muffins cool, mix the cream of coconut with extra pineapple chunks in a small bowl. This creamy filling adds a burst of flavor to the muffins.

8. Add the Filling
Once the muffins have cooled completely, use a piping bag or a small spoon to insert the cream of coconut filling into the center of each muffin.

9. Top with Toasted Coconut Flakes
Sprinkle the tops of the muffins with toasted coconut flakes for a crunchy, sweet topping that ties the flavors together beautifully.

Tips for Perfect Pumpkin Pie Muffins

• Use Room Temperature Ingredients: This helps the batter mix more evenly and ensures a smoother texture.
• Don’t Overmix: Overmixing can make the muffins dense. Stir just until the ingredients are combined.
• Cool Before Filling: Allow the muffins to cool completely before adding the filling to prevent it from melting.

Why This Recipe Works

• Moist and Flavorful: The combination of coconut milk, sour cream, and pineapple keeps these muffins moist and packed with flavor.
• Versatile: Perfect for breakfast, snacks, or dessert, these muffins are a hit anytime.
• Easy to Make: The simple steps and common ingredients make this recipe accessible for bakers of all skill levels.

Nutritional Information

Here’s an approximate breakdown per muffin (based on 12 muffins):

Nutrient	Amount per Muffin
Calories	230
Total Fat	10g
Saturated Fat	6g
Cholesterol	25mg
Sodium	150mg
Total Carbohydrates	31g
Sugars	18g
Protein	3g

Serving Suggestions

• As-Is: These muffins are delicious on their own, warm or at room temperature.
• With Coffee: Pair with a cup of coffee or tea for a delightful morning treat.
• Add a Drizzle: Top with a light drizzle of cream cheese glaze for extra indulgence.

FAQs About Pumpkin Pie Muffins with Streusel Topping

1. Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works well. Just make sure to crush and drain it thoroughly.

2. How should I store these muffins?
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

3. Can I freeze these muffins?
Absolutely! Wrap them individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

4. What if I don’t have cream of coconut?
You can substitute with a mixture of condensed milk and coconut milk for a similar flavor.

5. Can I skip the filling?
Yes, the muffins are delicious even without the filling. The toasted coconut topping provides plenty of flavor and texture.

6. Can I make these muffins gluten-free?
Use a 1:1 gluten-free all-purpose flour blend to make the recipe gluten-free.

Closing Thoughts and Call to Action

Pumpkin Pie Muffins with Streusel Topping are a delightful addition to your fall baking repertoire. They’re easy to make, packed with flavor, and guaranteed to impress anyone who takes a bite. Whether you’re baking for your family, friends, or just for yourself, these muffins are a surefire hit.

Ready to get started? Gather your ingredients, preheat your oven, and dive into the delicious world of pumpkin pie-inspired muffins. For more fall baking ideas, check out this collection of seasonal recipes. Happy baking!

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