Delicious Pumpkin Coffee Cake Muffins: Your New Fall Favorite!

Delicious Pumpkin Coffee Cake Muffins: Your New Fall Favorite! 🎃☕🧁

1. Introduction

As the leaves turn vibrant shades of red and orange, there’s no better way to embrace the cozy fall season than with a batch of Pumpkin Coffee Cake Muffins. These delightful treats combine the warm, spicy flavors of pumpkin with the crumbly, sweet topping of coffee cake, making them perfect for breakfast, brunch, or a satisfying snack. Whether you’re a fan of classic pumpkin muffins or want to try something a little extra indulgent, this recipe is guaranteed to become a fall favorite. Ready to bake? Let’s dive into the essentials of making these irresistible muffins!

2. Ingredients needed for pumpkin coffee cake muffins

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 1 cup canned pumpkin puree
• ¾ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

For the crumble topping

• ½ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ cup brown sugar
• ¼ cup unsalted butter, cold and cubed
• 1 teaspoon ground cinnamon

3. Step-by-step instructions to make pumpkin coffee cake muffins

Preparing the muffin batter

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In a separate bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix to ensure fluffy muffins.

Making the crumble topping

In a small bowl, mix the flour, granulated sugar, brown sugar, and cinnamon. Add the cold, cubed butter and use a fork or pastry cutter to blend until the mixture resembles coarse crumbs. This topping adds a sweet crunch to your muffins.

Assembling and baking the muffins

Line a muffin tin with paper liners or lightly grease it. Divide the batter evenly among the muffin cups, filling each about ⅔ full. Sprinkle the crumble topping generously over each muffin. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool slightly before serving.

4. Storage tips for leftover pumpkin coffee cake muffins

Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze individually wrapped muffins for up to 3 months. To reheat, you can warm them in the microwave for about 15-20 seconds for that freshly baked feel.

5. Serving suggestions for pumpkin coffee cake muffins

These muffins are perfect on their own, but for an extra treat, serve them with a dollop of whipped cream or a drizzle of cream cheese frosting. Pair them with a hot cup of coffee or spiced chai tea to fully embrace the cozy fall vibe. Check out our delightful pumpkin cupcakes for another lovely pumpkin-inspired dessert, or try pumpkin pancakes to make your breakfast even more special.

6. Tips and tricks for perfect pumpkin coffee cake muffins

• Use high-quality canned pumpkin for the richest flavor.
• Do not overmix the batter to keep muffins light and fluffy.
• Adjust spices according to your taste; add a pinch of cloves for extra warmth.
• For a healthier twist, substitute whole wheat flour or reduce sugar slightly.

7. Frequently Asked Questions (FAQs)

Can I substitute fresh pumpkin instead of canned?

Yes, you can substitute fresh pumpkin puree. Roast and purée fresh pumpkin until smooth, then measure out one cup for the recipe. It may slightly alter the moisture content, so you might need to adjust the batter accordingly.

Are pumpkin coffee cake muffins gluten-free?

Not in this traditional recipe. To make them gluten-free, swap the all-purpose flour with a gluten-free baking mix or almond flour, and ensure all other ingredients are gluten-free.

How long does it take to prepare and bake?

The total time, including preparations and baking, is approximately 40-45 minutes. Active prep takes about 15 minutes, and baking is about 20-25 minutes.

8. Kitchen tools that you might need for this recipe

• CAROTE Premium 16pc Nonstick Cookware Set: Make baking and mixing easier with high-quality nonstick cookware that ensures everything releases effortlessly—perfect for your muffin batter and crumble topping.
• Cuisinart Compact Automatic Bread Maker: For easy preparation of pumpkin puree or bread crumbs if you prefer homemade ingredients.
• KitchenAid Classic Iconic Stand Mixer: Saves time when mixing the batter and preparing the crumble topping for perfectly blended ingredients.
• Fullstar Ultimate Veggie Prep Master: Handy for easily chopping fresh pumpkin or other ingredients that might enhance your baking experience.
• Ninja SLUSHi Pro RapidChill Drink Maker: Perfect for making festive pumpkin spice lattes or cold beverages to serve alongside your muffins.

9. Conclusion

There’s nothing quite like the comforting aroma and flavor of freshly baked Pumpkin Coffee Cake Muffins during the fall season. They bring together the perfect balance of spice, sweetness, and moist pumpkin goodness topped with a crunchy crumble topping. Whether for a festive gathering or a cozy breakfast at home, these muffins are sure to impress. So, gather your ingredients, follow these easy steps, and enjoy a batch of your new favorite fall treat!

Delicious Pumpkin Coffee Cake Muffins: Your New Fall Favorite!

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Delicious Pumpkin Coffee Cake Muffins are the perfect fall treat, blending warm spices, moist pumpkin, and a sweet crumbly topping. Ideal for breakfast, brunch, or a cozy snack, these muffins offer a comforting fall flavor that everyone will love.

• Total Time: 35-40 minutes
• Yield: 12 muffins

Ingredients

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• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 1 cup canned pumpkin puree
• ¾ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

For the crumble topping

• ½ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ cup brown sugar
• ¼ cup unsalted butter, cold and cubed
• 1 teaspoon ground cinnamon

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Instructions

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix well.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
5. Prepare crumble topping: In a small bowl, mix flour, granulated sugar, brown sugar, and cinnamon. Add cold butter and cut in until coarse crumbs form.
6. Divide batter evenly among muffin cups, filling about ⅔ full. Sprinkle crumble topping generously over each muffin.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Allow muffins to cool slightly before removing from the tin. Serve warm or at room temperature.

Notes

• Use high-quality canned pumpkin for the best flavor.
• Do not overmix the batter to keep muffins light and fluffy.
• Adjust spices to your taste; adding a pinch of cloves can enhance the fall flavors.
• For a healthier version, substitute whole wheat flour or reduce sugar slightly.

• Author: Serena Miller
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Category: Breakfast, Snack
• Method: Bake
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 muffin
• Calories: 250 Kcal
• Sugar: 15g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 35mg