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To create these Coffee Cake Pumpkin Muffins, gather the following ingredients: - 1 cup pumpkin puree - 1/2 cup brown sugar - 1/4 cup granulated sugar - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1/2 cup walnuts or pecans, chopped (optional) - 1/2 cup streusel topping I love using pumpkin puree for flavor and moisture. The brown sugar gives a rich taste, while granulated sugar adds sweetness. Vegetable oil keeps the muffins soft. Eggs help bind everything together. The flour and baking agents, like baking powder and baking soda, create a light texture. The spices, including cinnamon, nutmeg, and ginger, add warmth and depth. Feel free to include chopped nuts for crunch and a streusel topping for a sweet finish. You can find the Full Recipe with detailed instructions if you want to bake these muffins. Enjoy the process, and have fun creating! 1. Preheat the oven to 350°F (175°C). This step is key. The right heat makes perfect muffins. 2. Line your muffin tin with paper liners or grease it. This helps with easy removal later. 1. In a small bowl, mix 1/2 cup of flour, 1/4 cup of brown sugar, and 1/2 teaspoon of cinnamon. This mix adds a sweet crunch. 2. Next, add the cold, cubed butter. Use a fork or pastry cutter to blend until crumbly. Set this aside for later. 1. In a large bowl, combine the pumpkin puree, brown sugar, granulated sugar, and vegetable oil. Whisk until smooth. 2. Add the eggs one at a time, mixing well after each. Finally, mix in the vanilla extract. 3. In another bowl, whisk together 1 1/2 cups of flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This is your dry mix. 4. Gently fold the dry mix into the wet mix. Be careful not to overmix. If you like, fold in the chopped nuts now. 1. Spoon the batter evenly into each muffin cup, filling them about two-thirds full. This gives them room to rise. 2. Sprinkle the streusel topping generously over each muffin. This adds a nice texture and flavor. 1. Bake in the preheated oven for about 20-25 minutes. 2. Check for doneness by inserting a toothpick into the center. If it comes out clean, they are ready! For the full recipe, check the details above. Enjoy your tasty coffee cake pumpkin muffins! To make the best coffee cake pumpkin muffins, focus on the batter. Avoid overmixing the batter. When you combine wet and dry ingredients, mix just until blended. This keeps the muffins light and fluffy. For fluffier muffins, consider these tips: - Use room-temperature ingredients for better mixing. - Sift the flour before measuring to aerate it. Enjoy these muffins fresh from the oven. They taste great warm, with a hint of sweetness. Try serving them with a dusting of powdered sugar. They pair nicely with coffee or tea. A warm beverage enhances the flavors. You can also enjoy them with a dollop of whipped cream for a special treat. To make your muffins even tastier, experiment with spices. Add a pinch of cardamom or clove for a unique twist. You can also incorporate mix-ins like chopped nuts or chocolate chips. Nuts add crunch and richness, while chocolate chips add sweetness. These small changes can make a big difference in taste. For the full recipe, check out the complete guide. {{image_2}} To make these muffins dairy-free or vegan, you can swap out the eggs and oil. For eggs, use flaxseed meal or applesauce. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. For oil, use applesauce or a plant-based oil like coconut or canola. Instead of dairy milk, try almond milk, oat milk, or soy milk. These alternatives work well and keep the muffins moist. If you're looking for a gluten-free option, choose a gluten-free flour blend. Brands like Bob's Red Mill or King Arthur Flour offer good choices. When using gluten-free flour, you may need to add a bit more liquid to the batter. Bake these muffins for the same 20-25 minutes, but start checking for doneness a few minutes earlier. Gluten-free batters can bake faster. You can spice up your coffee cake pumpkin muffins by adding different spices or extracts. Try nutmeg, cloves, or even a dash of cardamom for a warm flavor. A splash of maple extract can add a nice twist. For extra fruitiness, fold in dried cranberries or chopped apples. These additions give each bite a fun new taste. You can even mix in chocolate chips for a sweet surprise. Check out the Full Recipe for all the details! After baking, let your muffins cool for about 10 minutes in the tin. This step helps them firm up. Use a wire rack to cool them completely. It prevents sogginess. Store cooled muffins in an airtight container. You can keep them at room temperature for up to three days. For longer storage, you can freeze your muffins. Wrap each muffin in plastic wrap. Then place them in a freezer bag. They will stay fresh for up to three months. To reheat, take a muffin out and let it thaw. You can warm it in the microwave for about 15 seconds. This keeps the muffin moist and fresh. When stored properly, your muffins will last. You can enjoy them for up to three days at room temperature. In the fridge, they might last about a week. If you freeze them, they last up to three months. Watch for signs of spoilage. If you see mold or smell something off, it’s best to throw them away. For the best taste, eat them fresh! For the full recipe, check out the section above. Yes, you can use fresh pumpkin. Here’s how to make fresh pumpkin puree: 1. Choose the Right Pumpkin: Use a small sugar pumpkin, also called pie pumpkin. 2. Prepare the Pumpkin: Cut it in half and scoop out the seeds and strings. 3. Cook the Pumpkin: Roast the halves at 350°F (175°C) for about 45 minutes or until tender. You can also steam or boil it. 4. Blend: Allow it to cool, then scoop out the flesh. Blend until smooth. Fresh pumpkin adds great flavor, but you may need to adjust moisture levels. Check your muffins with a toothpick. Insert it into the center of a muffin. If it comes out clean, they are ready. If it has wet batter, bake a bit longer. I love serving these muffins warm. For a special touch, dust them with powdered sugar. You can also pair them with coffee or tea for a cozy treat. Yes, you can! Add about 1/2 cup of chocolate chips to the batter. Fold them in gently after mixing the wet and dry ingredients. This adds a nice sweetness to the muffins. These muffins have some health benefits. They include pumpkin, which is high in vitamins. However, they do have sugar and oil. Enjoy them in moderation as part of a balanced diet. To make more muffins, simply double the ingredients. If you make 24 muffins, bake them for 25-30 minutes. Check doneness with a toothpick as you would for a smaller batch. This blog post covered making Coffee Cake Pumpkin Muffins step-by-step. You learned about the key ingredients, from pumpkin puree to spices and optional nuts. I shared tips for a perfect texture and serving ideas to enhance enjoyment. You can also explore dairy-free, gluten-free, and flavor variations. Remember to store muffins correctly for the best taste over time. Bake with joy and share these treats with others, as they are sure to please! Happy baking!

Coffee Cake Pumpkin Muffins

Indulge in the perfect fall treat with these Coffee Cake Pumpkin Muffins! Bursting with warm spices and a crumbly streusel topping, these muffins make for a delightful breakfast or afternoon snack. With simple ingredients like pumpkin puree, brown sugar, and walnuts, they're easy to whip up and sure to impress.
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Ingredients
  

1 cup pumpkin puree

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup walnuts or pecans, chopped (optional)

1/2 cup streusel topping (see below)

Streusel Topping:

1/2 cup all-purpose flour

1/4 cup brown sugar

1/2 teaspoon ground cinnamon

1/4 cup cold butter, cubed

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with non-stick spray.

    Prepare the Streusel Topping: In a small bowl, mix 1/2 cup flour, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon. Add the cold cubed butter and use a fork or pastry cutter to blend until crumbly. Set aside.

      Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, and vegetable oil. Whisk until well blended. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.

        Combine Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

          Mix Dry and Wet Ingredients: Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix. If using, fold in the chopped nuts.

            Fill Muffin Tin: Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full.

              Add Topping: Sprinkle the streusel topping generously over each muffin.

                Bake: Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted into the center comes out clean.

                  Cool and Serve: Remove from the oven and let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.

                    - Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins

                      - Presentation Tips: Serve warm with a dusting of powdered sugar on top. Great with a side of coffee or tea!