Fluffy Mini Pumpkin Coffee Cake Bites with Buttery Streusel
These Mini Pumpkin Coffee Cake Bites are moist, flavorful, and topped with a buttery cinnamon streusel, perfect for fall gatherings.
Equipment
- 1 Mini muffin tin greased
- 1 Electric Mixer
- 1 Mixing bowls multiple
Ingredients
Batter
- 1 box yellow cake mix
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp pumpkin pie spice
Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup unsalted butter melted
- 1 tsp cinnamon
Instructions
Preparation
- Preheat the oven to 350°F. In a large mixing bowl, combine the cake mix, pumpkin puree, vegetable oil, eggs, and pumpkin pie spice. Use an electric mixer to blend the ingredients until the batter is smooth.
- In a separate bowl, mix together the flour, brown sugar, melted butter, and cinnamon until crumbly. Set aside.
- Grease a mini muffin tin and fill each cup about 3/4 full with the batter. Sprinkle the streusel topping evenly over each muffin.
- Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until a toothpick inserted in the center of a bite comes out clean.
Serving
- Allow the bites to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Storage
- Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to one month.
Notes
Pro Tips: Use room temperature ingredients for a smoother batter. Ingredient Substitutions: Substitute vegetable oil with melted coconut oil for a different flavor. How to Serve: Serve with a dollop of whipped cream or a drizzle of caramel sauce for extra indulgence. Storage & Freshness: Store in an airtight container to maintain freshness. Make-Ahead Tips: Prepare the batter a day in advance and refrigerate until ready to bake.