These Pumpkin Coffee Cake Muffins are a cozy treat filled with warm spices and pumpkin goodness. They have a crumbly topping that adds a nice crunch!
Perfect for breakfast or a snack, I love enjoying one with a cup of coffee—it’s like a little hug in a muffin! Plus, they’re so easy to make, you can whip them up anytime.
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the muffins and provides moisture. Make sure it’s pure pumpkin, not pumpkin pie filling. If you don’t have canned pumpkin, you can use homemade pumpkin puree by roasting and blending fresh pumpkin.
Spices: Cinnamon, ginger, nutmeg, and cloves really bring warmth to these muffins. If you find yourself without these, try using pumpkin pie spice as a substitute—usually a blend of these spices in one convenient package!
Flour: All-purpose flour works best here. If you’re looking for a gluten-free option, try using a gluten-free all-purpose blend, but check that it contains xanthan gum for good texture.
Oil: Vegetable oil keeps the muffins moist. You can substitute it with melted coconut oil or melted butter for a richer flavor, noting that butter may change the texture slightly.
How Do I Make the Perfect Streusel Topping?
The streusel topping is what adds a lovely crunchy layer on top of your muffins. To achieve the right texture, here’s what to do:
- Mix the flour, sugar, and cinnamon in a bowl.
- Add cold, cubed butter and use a pastry cutter or your fingers to combine until the mixture is crumbly. Small pea-sized chunks are ideal!
- Don’t worry about it being perfectly uniform; some variation adds nice texture when baked.
Sprinkle it generously on top of the muffin batter right before baking for a delightful crunch in every bite!
How to Make Pumpkin Coffee Cake Muffins
Ingredients You’ll Need:
For The Muffins:
- 1 3/4 cups (220 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup canned pumpkin puree (not pie filling)
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
For The Streusel Topping:
- 1/2 cup (65 g) all-purpose flour
- 1/3 cup (67 g) granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 cup (57 g) unsalted butter, cold and cubed
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and then 20-25 minutes of baking. After baking, let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. In total, you’re looking at around 45-50 minutes to enjoy your homemade muffins!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures it’s at the right temperature for baking your muffins. Take a 12-cup muffin tin and line it with paper liners or give it a good greasing to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This combines all the dry ingredients and helps evenly distribute the leavening agents!
3. Combine the Wet Ingredients:
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until everything is smooth and well combined. You want this mix to be nice and homogenous.
4. Combine Dry and Wet Ingredients:
Add the dry mixture to your wet ingredients gradually, folding them together until just combined. Be sure not to overmix; it’s okay if there are a few small lumps!
5. Make the Streusel Topping:
In another small bowl, combine the flour, sugar, and cinnamon for the streusel. Then, using a pastry cutter or your fingers, cut in the cold cubed butter until it resembles coarse crumbs. This will give your muffins that delicious crunchy topping!
6. Fill the Muffin Cups:
Now it’s time to fill the muffin cups! Spoon the muffin batter evenly into each cup, filling them about 3/4 full for perfect rising and fluffiness.
7. Add the Topping:
Generously sprinkle the streusel topping over each muffin. Don’t be shy; a good topping makes a big difference!
8. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. Insert a toothpick into the center of a muffin; if it comes out clean, they’re done!
9. Cool and Enjoy:
Once baked, let the muffins cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy your delicious Pumpkin Coffee Cake Muffins warm with a cup of coffee or tea!
Happy baking! 🧁
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! If using fresh pumpkin, roast and puree it until smooth. About 1 1/2 cups of fresh pumpkin should yield the same amount as one cup of canned pumpkin. Make sure it’s not too watery for the best results!
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you need them to last longer, you can refrigerate them for about a week or freeze them for up to 3 months. Just wrap them individually in plastic wrap before freezing!
Can I Make These Muffins Gluten-Free?
Absolutely! You can substitute with a gluten-free all-purpose flour blend. Look for one that includes xanthan gum or add a teaspoon of it to help bind the ingredients for the best texture.
How Can I Customize the Flavor?
Feel free to mix things up! Add chocolate chips, nuts, or dried fruit to the batter for extra flavor and texture. A little dash of your favorite spice mix can also give it a unique twist!
