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- 1 cup all-purpose flour - 1 cup whole wheat flour - 2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1 cup canned pumpkin puree - 3/4 cup brown sugar, packed - 1/2 cup granulated sugar - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup chopped walnuts or pecans - 1 tablespoon granulated sugar (for topping) - 1 teaspoon cinnamon (for topping) I love baking these pumpkin coffee cake muffins. The blend of dry and wet ingredients creates a perfect balance. The dry ingredients give the muffins their structure. I use both all-purpose and whole wheat flour. The whole wheat flour adds a nutty flavor and extra fiber. Each spice plays a big role too. The baking powder and baking soda help the muffins rise, while cinnamon, nutmeg, and ginger give them a warm, comforting taste. For the wet ingredients, canned pumpkin puree is the star. It keeps the muffins moist and adds rich flavor. Brown sugar gives a deep sweetness, and granulated sugar adds a light touch. The oil makes the muffins tender, and eggs bind everything together. Vanilla extract enhances the flavors and adds a lovely aroma. If you like a nutty crunch, add walnuts or pecans as a topping. For extra sweetness, sprinkle a mix of sugar and cinnamon on top before baking. This gives the muffins a delightful, crispy crust. These ingredients blend to create muffins that are soft, flavorful, and simply irresistible. - Preheat the oven to 350°F (175°C). - Line a muffin tin with paper liners or grease it with non-stick spray. - In a large mixing bowl, combine: - 1 cup all-purpose flour - 1 cup whole wheat flour - 2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt Mix these ingredients well. This step gives your muffins a great structure. - In a separate bowl, blend: - 1 cup canned pumpkin puree - 3/4 cup brown sugar, packed - 1/2 cup granulated sugar - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract Mix until smooth. This mixture adds moisture and flavor. - Gradually add the dry ingredients to the wet ingredients. - Stir gently until just combined. It’s okay to have a few lumps. If you want nuts, fold them in now. - Divide the batter into muffin cups, filling each about 3/4 full. - In a small bowl, mix together: - 1 tablespoon granulated sugar - 1 teaspoon cinnamon Sprinkle this topping over the batter in each cup. - Bake in the preheated oven for 18-20 minutes. Check doneness with a toothpick. If it comes out clean, they’re done. - Cool the muffins in the pan for 10 minutes before moving them to a wire rack. - Use room temperature ingredients. This helps your muffins mix better. - Avoid overmixing the batter. This keeps your muffins fluffy and light. - Serve your muffins warm. A dusting of powdered sugar makes them special. - Try them with creamy butter. You can also add a flavored cream cheese spread. - Add a splash of milk. This gives your muffins extra moisture and a soft bite. {{image_2}} Adding nuts to your muffins makes them even better. You can use chopped walnuts or pecans. This gives a nice crunch and adds flavor. Nuts also bring healthy fats to the mix. If you like, fold in the nuts after mixing the wet and dry ingredients. This way, they stay whole and crunchy in each bite. For a sweeter treat, you can add chocolate chips. This change makes the muffins richer and more fun. I recommend using semi-sweet chocolate chips. Just sprinkle them into the batter before you fill the muffin cups. The chocolate melts while baking, creating a gooey surprise inside. Your family will love this twist! If you need a gluten-free option, don’t worry! You can easily swap out the all-purpose flour. Use a gluten-free flour blend instead. Just make sure your blend has a good mix of flours. This way, your muffins still taste great and have the right texture. Follow the same steps in the recipe, and you’ll have delicious gluten-free muffins! Store your pumpkin coffee cake muffins in an airtight container at room temperature. They stay fresh for up to 3 days. This is perfect if you plan to enjoy them right away. Just keep them away from sunlight and heat. If you want to keep your muffins longer, refrigerate them. They can last up to a week this way. Make sure to place them in an airtight container to prevent drying out. This is a great option if you bake a big batch. For even longer storage, freeze the muffins. Use a zip-top bag and squeeze out as much air as you can. They can stay good for up to 3 months. When you’re ready to eat them, just thaw them at room temperature before serving. This way, they taste fresh and delicious, just like when you first made them! You can use applesauce or flaxseed meal instead of eggs. For flaxseed, mix one tablespoon with three tablespoons of water. Let it sit for a few minutes to thicken. Applesauce gives moisture and a hint of sweetness. This method works well and keeps the muffins tasty. Yes, using fresh pumpkin is a great idea! Make sure to cook and puree it first. Cut the pumpkin into pieces, steam it, or roast it until soft. Once it's cool, blend it into a smooth puree. This adds a lovely, fresh flavor to your muffins. These muffins pair wonderfully with coffee or tea. You can also enjoy them as a snack. Spread some butter or cream cheese on top for extra flavor. They are perfect for breakfast or an afternoon treat. Absolutely! Just adjust the baking time. For mini muffins, bake them for about 10-12 minutes. Keep an eye on them, and check for doneness with a toothpick. Mini muffins are fun and easy to share! You have learned how to make delicious pumpkin muffins from this guide. We covered the needed ingredients, step-by-step instructions, and useful tips. You can customize your muffins with toppings or other flavors, like chocolate. Remember, these muffins are best warm and can be stored or frozen for later. Enjoy baking! Your creations will surely impress friends and family. Use these tips to make perfect muffins every time. Happy baking!

Pumpkin Coffee Cake Muffins

Indulge in the delightful flavors of fall with these Pumpkin Coffee Cake Muffins! Perfectly spiced and wonderfully fluffy, this easy recipe combines pumpkin puree, warm spices, and a crunchy topping for a delicious treat. Whether for breakfast or an afternoon snack, these muffins are sure to please. Click through to explore the full recipe and create your own batch of these irresistible Pumpkin Coffee Cake Muffins today!
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Ingredients
  

1 cup all-purpose flour

1 cup whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1 cup canned pumpkin puree

3/4 cup brown sugar, packed

1/2 cup granulated sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1/2 cup chopped walnuts or pecans (optional)

1 tablespoon granulated sugar (for topping)

1 teaspoon cinnamon (for topping)

Instructions
 

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

    In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt until well combined.

      In another bowl, mix the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and creamy.

        Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix; it’s okay if a few lumps remain. If using nuts, fold them in at this stage.

          Divide the batter evenly among the muffin cups, filling each about 3/4 full.

            In a small bowl, combine the granulated sugar and cinnamon for the topping. Sprinkle this mixture evenly over the muffin batter in each cup.

              Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

                  Prep Time, Total Time, Servings: 15 min | 30 min | 12 muffins

                    - Presentation Tips: Serve the muffins warm, dusted with powdered sugar, and accompanied by a small dish of creamy butter or a flavored cream cheese spread for an extra special touch. Enjoy with a hot cup of coffee!