These Pumpkin Coffee Cake Muffins are soft and tasty, perfect for a cozy morning! With pumpkin and warm spices, they smell amazing as they bake.
I love how these muffins are like a hug in a cup—great with your coffee! They’re so tasty, you might want to hide them from others. Just sayin’! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of the muffins. If you’re gluten-free, try a 1:1 gluten-free blend; just be sure it includes xanthan gum for texture.
Pumpkin Puree: Canned pumpkin is the easiest option, but fresh pumpkin works too! Just roast and puree it. If you’re in a pinch, unsweetened applesauce can be used, though it will change the flavor a bit.
Spices: Mixing warm spices like cinnamon, nutmeg, ginger, and cloves adds depth. Feel free to adjust based on your taste—more cinnamon is always a good idea!
Vegetable Oil: This keeps the muffins moist. You can swap it for melted coconut oil or melted butter for a richer flavor.
Buttermilk: Use buttermilk for a tender muffin, but regular milk mixed with a teaspoon of vinegar or lemon juice can work in a pinch.
How Do You Make the Perfect Streusel Topping?
The streusel topping is crunchy and adds a sweet contrast to the soft muffins. Making it right is key! Here’s how:
- Mix the flour, brown sugar, cinnamon, and salt in a bowl.
- Using cold butter, cut it into the mixture until it resembles coarse crumbs. You can use a fork, pastry cutter, or your fingers.
- Don’t overwork it; the bits of butter should still be visible for a crumbly texture!
- Sprinkle it generously over the muffin batter before baking for an irresistible crunch.
Enjoy making these muffins! They’re sure to bring warmth and comfort to your morning routine. 😊
Delicious Pumpkin Coffee Cake Muffins
Ingredients You Will Need:
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup canned pumpkin puree
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
For the Streusel Topping:
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- ¼ cup cold unsalted butter, cut into small pieces
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
For the Drizzle (Optional):
- ½ cup powdered sugar
- 1–2 teaspoons milk
- ¼ teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prepare and about 18-22 minutes for baking. After they’re baked, let them cool for a bit before adding the drizzle. Overall, you’ll spend around 40 minutes to enjoy these delicious muffins!
Step-by-Step Instructions:
1. Preheat and Prepare the Muffin Tin:
First, preheat your oven to 375°F (190°C). While that’s heating up, line a 12-cup muffin tin with paper liners. This will help keep your muffins from sticking and make clean-up easier!
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, ground cinnamon, nutmeg, ginger, cloves, and salt. This mixture will give your muffins a delightful flavor.
3. Combine the Wet Ingredients:
In another bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk these together until smooth and combined. The pumpkin will add moisture and flavor to the muffins!
4. Combine Wet and Dry Ingredients:
Now, add the wet ingredients to the dry ingredients, alternating with buttermilk. Start and end with the dry mix. Stir gently until just combined; be careful not to overmix!
5. Make the Streusel Topping:
In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Then, cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. This topping will add a crunchy texture to your muffins.
6. Fill the Muffin Tin:
Spoon the muffin batter evenly into the prepared muffin cups, filling each about ¾ full. Then, sprinkle a generous amount of the streusel topping over each muffin. Don’t be shy—more is better!
7. Bake the Muffins:
Pop the muffin tin into your preheated oven and bake for 18 to 22 minutes. They’re done when a toothpick inserted in the center comes out clean. Yum!
8. Prepare the Drizzle:
While the muffins are baking, you can make the optional drizzle. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the milk until you reach the desired consistency for drizzling.
9. Cool and Drizzle:
Once the muffins are done, let them cool in the pan for 5 minutes before transferring them to a wire rack. After they’ve cooled slightly, drizzle the glaze over the tops of the muffins for a sweet finishing touch.
10. Serve and Enjoy!
These muffins are best served warm or at room temperature. Enjoy them with your favorite cup of coffee or tea, and savor the delicious flavors of fall!
With a moist pumpkin base and a spiced streusel crumb topping, these Pumpkin Coffee Cake Muffins are perfect for your next cozy gathering or quiet morning at home. Enjoy! 🍂✨
Can I Use Pumpkin Pie Filling Instead of Pure Pumpkin?
No, it’s best to use pure pumpkin puree instead of pumpkin pie filling, as the latter contains added sugars and spices that can alter the recipe’s intended flavor and texture.
Can I Substitute Oil for Applesauce?
Absolutely! You can substitute applesauce for vegetable oil in a 1:1 ratio to reduce fat and add moisture. Just keep in mind that it may slightly change the flavor of the muffins.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months. Just be sure to thaw them at room temperature or warm them in the microwave before enjoying!
Can I Make These Muffins Gluten-Free?
Yes! To make gluten-free Pumpkin Coffee Cake Muffins, use a gluten-free all-purpose flour blend with xanthan gum to replace the regular flour. The texture may vary slightly, but they will still be delicious!