These Pumpkin Coffee Cake Muffins are warm, spiced treats that make mornings extra special. With pumpkin and cinnamon, they’re moist and bursting with fall flavors!
Honestly, I love waking up to the smell of these muffins baking. They’re cozy enough to enjoy with coffee and perfect for sharing with friends or sneaking one for yourself! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your muffins, giving them structure. If you want a healthier option, you can substitute half with whole wheat flour or even use a gluten-free blend. Just remember it might change the texture a bit.
Pumpkin Puree: Canned pumpkin is convenient and perfect for this recipe. If fresh pumpkin is available, you can cook and puree it yourself! However, avoid pumpkin pie filling, as it’s sweetened and spiced already.
Spices: The combination of cinnamon, nutmeg, cloves, and ginger gives these muffins that wonderful fall flavor. If you’re out of a spice, try pumpkin pie spice as a substitute. Remember, each spice adds a unique flavor, so mix and match to your taste!
Buttermilk: This adds moisture to the muffins and makes them fluffy. If you don’t have buttermilk, mix 1/2 cup of regular milk with 1/2 tablespoon of vinegar or lemon juice, and let it sit for a few minutes.
Why is Mixing Technique Important for Muffins?
When making muffins, how you mix can affect their texture. Overmixing can lead to dense muffins instead of light and fluffy ones.
- Start by creaming your butter and sugar until fluffy. This incorporates air for a nice rise.
- When adding the dry ingredients, gently fold them in rather than stirring vigorously. This keeps the structure light.
- It’s okay to have a few lumps in your batter – that’s normal! Just ensure the ingredients are combined.
How to Make the Perfect Streusel Topping?
The streusel adds a crunchy, sweet topping that contrasts beautifully with the soft muffins. Here’s how to get it just right:
- Use cold butter straight from the fridge. Cut it into small cubes and mix with flour and sugar.
- Work quickly, using your fingers or a pastry cutter, until it resembles coarse crumbs.
- Don’t skip the cinnamon in the streusel! It enhances the overall flavor.
Enjoy making your Pumpkin Coffee Cake Muffins! They’re perfect for any fall gathering or a cozy morning at home. 😊
Pumpkin Coffee Cake Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons (1/2 stick) unsalted butter, cold and cubed
For the Icing Glaze (optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
Time Needed:
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. Don’t forget to let them cool for a few minutes before indulging!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease it well to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This will ensure your spices are evenly distributed. Set this mixture aside.
3. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until it’s light and fluffy. This should take about 3-4 minutes.
4. Add Egg and Pumpkin:
Next, add in the egg and beat until well combined. Then, stir in the pumpkin puree and vanilla extract until the mixture is nice and smooth.
5. Combine Dry and Wet Ingredients:
Now it’s time to combine the mixtures! Alternately add the dry ingredients and the buttermilk to your wet mixture, starting and ending with the dry ingredients. Mix gently until just combined—be careful not to overmix!
6. Prepare the Streusel Topping:
In a small bowl, mix together the flour, brown sugar, cinnamon, and salt for the streusel. Add the cold cubed butter and use a pastry cutter or your fingers to combine until you have a crumbly mixture.
7. Fill the Muffin Cups:
Fill each muffin cup about 2/3 full with the batter, then sprinkle a good amount of the streusel topping over each one.
8. Bake the Muffins:
Place the muffin pan in the preheated oven and bake for 20-25 minutes. They are done when a toothpick inserted in the center comes out clean.
9. Cool the Muffins:
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This helps keep them moist!
10. Optional Icing:
If you want a sweet glaze, mix the powdered sugar with the milk and vanilla in a small bowl until smooth. Drizzle it over the cooled muffins before serving!
Enjoy your Pumpkin Coffee Cake Muffins fresh with a cozy cup of coffee or tea! They’re a delicious and comforting treat perfect for fall! 🍂☕
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer to use fresh pumpkin, just make sure to cook and puree it until smooth. Roast it in the oven or steam it until tender, then blend it to achieve a similar texture to canned pumpkin puree. However, avoid using pumpkin pie filling as it contains added sugar and spices.
Can I Substitute Buttermilk?
Yes! If you don’t have buttermilk, you can make your own by mixing 1/2 cup of regular milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to thicken, and then use it in the recipe as directed.
How Should I Store Leftovers?
Store any leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them in a freezer bag for up to 3 months. Just thaw and reheat in the microwave or oven when you’re ready to enjoy them again!
Can I Make These Muffins Ahead of Time?
Yes, you can prepare the batter and refrigerate it overnight in an airtight container. When you’re ready to bake, just fill the muffin cups and bake as directed. Alternatively, you can freeze the baked muffins, then thaw and reheat before serving.
