Pumpkin Coffee Cake Muffins

$To make delicious Pumpkin Coffee Cake Muffins, gather these key ingredients: - 1 ½ cups all-purpose flour - 1 cup canned pumpkin puree - ¾ cup brown sugar - ½ cup granulated sugar - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ cup chopped pecans or walnuts (optional) - ¼ cup granulated sugar (for topping) - 1 tablespoon ground cinnamon (for topping) Each ingredient plays a special role. The flour provides structure. Pumpkin puree adds moisture and flavor. Brown sugar gives a rich sweetness, while granulated sugar offers a light touch. Eggs help bind everything together, creating a fluffy texture. Vegetable oil ensures the muffins stay moist. Spices like cinnamon, nutmeg, and ginger bring warm, cozy flavors that scream fall. Optional chopped nuts can add crunch and depth. The sugar and cinnamon topping creates a sweet crust that contrasts perfectly with the soft muffin inside. With these ingredients in hand, you’re ready to create mouthwatering muffins that are perfect for fall mornings! - Preheat your oven to 350°F (175°C). - Line a muffin tin with paper liners or grease it lightly. Starting by prepping your ingredients makes the process smooth. It keeps everything organized. This helps you focus on creating delicious muffins without stress. - In a large bowl, combine: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger Whisk these dry ingredients together well. Set this bowl aside for now. - In another bowl, mix together: - 1 cup canned pumpkin puree - ¾ cup brown sugar - ½ cup granulated sugar - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract Stir these wet ingredients until they are smooth. This will create a rich base for your muffins. - Gradually add the dry mix to the wet mix. Stir gently until combined. - Fold in ½ cup chopped pecans or walnuts, if you want extra crunch. Next, take a scoop of batter and fill each muffin cup about ¾ full. This way, they have room to rise. - In a small bowl, mix: - ¼ cup granulated sugar - 1 tablespoon ground cinnamon Sprinkle this sweet mix over each muffin cup. This topping adds a nice crunch and flavor. - Bake your muffins in the preheated oven for 18-20 minutes. Check if a toothpick comes out clean. - Let the muffins cool in the pan for 5 minutes. Then, move them to a wire rack to cool completely. Baking is where the magic happens! Your kitchen will smell amazing, and soon you'll have fluffy pumpkin coffee cake muffins to enjoy. To get fluffy muffins, avoid over-mixing. When you mix the wet and dry ingredients, stir gently. Stop mixing when you still see some flour bits. This helps keep air in the batter, making the muffins light and soft. You can add flavors to your muffins. Chopped pecans or walnuts add a nice crunch. You can also try chocolate chips or dried fruit like cranberries. If you like sweeter muffins, add a bit more sugar. Taste the batter before baking to find your perfect level of sweetness. These muffins pair well with coffee. Serve them warm with a pat of butter. They are great for breakfast or brunch. You can also enjoy them as a snack or dessert. Perfect for cozy fall mornings with family or friends! {{image_2}} To make gluten-free pumpkin muffins, swap all-purpose flour with gluten-free flour. You can use a blend of rice flour, almond flour, and tapioca flour. This mix gives structure and flavor. You may need to add extra moisture. Try adding one tablespoon of apple sauce or an extra egg. This helps keep the muffins from being too dry. For a vegan version, replace eggs with flax eggs. To make one flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Use almond milk or coconut milk instead of dairy. This keeps the muffins moist and tasty while staying plant-based. You can make chocolate chip pumpkin muffins by folding in semi-sweet chocolate chips. About one cup usually works well. If you love dried fruit, adding raisins or cranberries is a great choice. Mix in half a cup for a burst of sweetness. These additions create a fun twist and perfect flavors for fall. To keep your pumpkin coffee cake muffins fresh, store them in an airtight container. This will help them stay moist and tasty. You can keep them at room temperature for up to three days. If you live in a humid area, refrigeration is a good idea. It can extend their life to about a week. However, the fridge may make them a bit dry. If you want to save muffins for later, freezing is a great option. First, let them cool completely. Then, wrap each muffin in plastic wrap. Place the wrapped muffins in a freezer bag for extra protection. They can stay frozen for up to three months. When you're ready to enjoy a muffin, take it out and let it thaw at room temperature. If you want it warm, pop it in the microwave for a few seconds. This will bring back that fresh-baked taste. You can use butternut squash puree as a great alternative. Sweet potato puree also works well. Applesauce can add some moisture, but it will change the flavor slightly. Yes, you can! Prepare the batter the night before. Store it in the fridge. In the morning, just scoop and bake. You can also bake them ahead, then store in an airtight container. They stay fresh for a few days. Adding a bit more vegetable oil can help. You can also mix in some yogurt or sour cream. Another great tip is to not over-mix the batter. This keeps your muffins light and fluffy. We explored how to make delicious pumpkin muffins. You learned about key ingredients, easy steps, and helpful tips. I shared ways to customize your muffins and store them properly. Whether you prefer gluten-free or vegan options, there’s something here for everyone. Enjoy these muffins fresh with coffee or during your favorite occasions. They are perfect for sharing or for a simple treat. Use the recipe guide to unleash your creativity. Happy baking!$

Pumpkin Coffee Cake Muffins

Indulge in the deliciousness of homemade Pumpkin Coffee Cake Muffins! Perfect for fall or any time you crave a tasty treat, these muffins combine rich pumpkin flavor with warm spices and a sweet cinnamon topping. Easy to make in just 35 minutes, they’re fluffy, moist, and great for breakfast or snacks. Don’t miss out on this cozy recipe!

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Ingredients

1 ½ cups all-purpose flour

1 cup canned pumpkin puree

¾ cup brown sugar

½ cup granulated sugar

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ cup chopped pecans or walnuts (optional)

¼ cup granulated sugar (for topping)

1 tablespoon ground cinnamon (for topping)

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

In another bowl, combine the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth and well combined.

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid over-mixing to keep the muffins fluffy.

If using, fold the chopped nuts into the batter.

Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.

In a small bowl, mix together the granulated sugar and ground cinnamon for the topping, then sprinkle generously over the batter in each muffin cup.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool for 5 minutes in the pan before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins