Pumpkin Coffee Cake Muffins
By Bolthouse Farms

Whip up these Pumpkin Coffee Cake Muffins featuring Bolthouse Farms® Vanilla Plant Protein Milk for a scrumptious seasonal treat.


  1. Preheat the oven to 350℉. Line a standard 12-cup muffin tin plus 2 more standard muffin cups (or bake in 2 batches) with paper liners or spray with nonstick cooking spray.
  2. In a large mixing bowl whisk together flour, spices, baking powder, baking soda, and salt. In a second bowl whisk together pumpkin, coconut oil, sugar, flax meal, milk, and vanilla. Fold wet ingredients into dry ingredients and divide between muffin cups.
  3. For streusel, in a small bowl mix together flour, sugar, spices, salt, and coconut oil with a fork until coarse crumbs form. Sprinkle streusel over muffins.
  4. Bake until browned, about 30 minutes.
  5. If making the glaze, in a small bowl whisk together powdered sugar, milk, and maple syrup until smooth.
  6. Cool muffins in pan for 5 minutes, then transfer to a rack to cool completely. Drizzle glaze over them before serving, if using.


  • 2 cups cup-for-cup gluten-free flour blend
  • 2½ teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 (15-ounce) can pumpkin puree
  • ½ cup coconut oil, melted
  • ⅓ cup packed brown sugar
  • ¼ cup flax meal
  • 1 cup Bolthouse Farms® Vanilla Plant Protein Milk
  • 1 teaspoon vanilla

For the streusel:

  • ⅓ cup cup-for-cup gluten-free flour blend
  • ⅓ cup packed brown sugar
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon fine sea salt
  • 1 tablespoon plus 2 teaspoons coconut oil, melted

For the glaze (optional):

  • 6 tablespoons powdered sugar
  • 1 tablespoon Bolthouse Farms® Vanilla Plant Protein Milk
  • 1 teaspoon maple syrup
  • Prep: 20min
  • Cook: 30min
READY IN: 50min