Sifting works to aerate the flour and even out spices and leavening agents throughout. This step might seem minor, but it makes a big difference in achieving light, fluffy Pumpkin Coffee Cake Muffins.

In a separate bowl, whisk together the pumpkin puree, melted butter, milk, and egg. Make sure these ingredients are at room temperature, this allows them to blend more easily, resulting in a smoother batter. The pumpkin puree not only adds flavor but also acts as a natural moistening agent, keeping the muffins tender and soft.

Over-mixing is a common mistake that leads to dense, chewy Pumpkin Coffee Cake Muffins, so aim to mix just until the ingredients are combined. A few lumps in the batter are perfectly fine and will smooth out during baking.

In a small bowl, mix the brown sugar, flour, and cinnamon for the streusel topping. Add the cold, cubed butter and use a pastry cutter or fork to cut the butter into the dry ingredients until it resembles coarse crumbs. This crumbly texture is what will give your muffins that lovely, crunchy topping.

If you’re a fan of a little extra sweetness, try adding a maple glaze once the Pumpkin Coffee Cake Muffins are cool. To make the glaze, whisk together powdered sugar, a splash of milk, and a drop of maple extract. Drizzle it over the muffins for a beautiful finishing touch that also adds a hint of maple flavor.