Go Back
- 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt I use a mix of all-purpose and whole wheat flour. This blend gives the muffins a light texture. Baking powder and baking soda help the muffins rise. The spices add warmth and flavor. Cinnamon, nutmeg, and ginger create that cozy, fall taste. A pinch of salt balances the sweet flavors. - 1 cup canned pumpkin puree - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 3 large eggs - 1 teaspoon vanilla extract Canned pumpkin puree is the star here. It adds moisture and a rich flavor. I use both granulated and brown sugar for sweetness. Brown sugar gives a deeper taste. Vegetable oil keeps the muffins soft. Eggs act as binders, while vanilla extract adds a hint of warmth. - 1/2 cup walnuts or pecans, chopped I love adding nuts for extra crunch. Chopped walnuts or pecans give great texture. They also add a nutty flavor that pairs well with pumpkin. - 1/2 cup all-purpose flour - 1/2 cup brown sugar, packed - 1/4 cup unsalted butter, softened - 1 teaspoon ground cinnamon - 1/4 cup rolled oats The streusel topping is a must. It adds a sweet, crumbly layer on top. I mix flour, brown sugar, and cinnamon for flavor. Softened butter makes the topping rich. Rolled oats add chewiness and a rustic touch. This topping makes every muffin feel like a treat! First, preheat your oven to 350°F (175°C). This step is key for getting a nice rise. While the oven heats, prepare your muffin tin. You can line it with paper liners or grease it well. This helps the muffins come out easily after baking. In a mixing bowl, combine 1/2 cup all-purpose flour, 1/2 cup brown sugar, softened butter, 1 teaspoon ground cinnamon, and 1/4 cup rolled oats. Use a fork to blend these ingredients until they look crumbly. Set this mixture aside for later. It will add a sweet crunch on top. In a large bowl, whisk together the dry ingredients. This includes 1 cup all-purpose flour, 1 cup whole wheat flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/2 teaspoon salt. Make sure everything is evenly mixed to ensure tasty muffins. In another bowl, combine 1 cup canned pumpkin puree, 1 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup vegetable oil, 3 large eggs, and 1 teaspoon vanilla extract. Mix these together until smooth. The pumpkin gives a rich flavor and moisture to the muffins. Gradually fold the wet mixture into the dry ingredients. Do this gently until just combined. If you want, stir in 1/2 cup chopped walnuts or pecans for extra texture. Be careful not to overmix, or the muffins may turn out tough. Spoon the batter into the muffin tin, filling each cup about 2/3 full. This allows room for the muffins to rise. Evenly sprinkle the prepared streusel topping over the batter in each cup. Bake in your preheated oven for 18-22 minutes. Check for doneness with a toothpick. If it comes out clean, the muffins are ready. Let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delicious treats! - Ensuring the perfect muffin texture: For fluffy muffins, use room temperature ingredients. This helps them mix well. When mixing, stop as soon as everything is combined. This keeps the muffins light and tender. - Tips for not overmixing: Mix gently. Use a spatula to fold the wet and dry ingredients. If you see some lumps, that’s okay! Overmixing can lead to tough muffins, so be kind to your batter. - Best way to serve muffins: Serve these muffins warm. You can sprinkle powdered sugar on top or drizzle caramel sauce for an extra touch. These small details make a big difference in taste and look. - Pairing with beverages: These muffins pair wonderfully with coffee or tea. A warm cup of chai or a smooth latte will enhance the flavors. Enjoy them as a cozy breakfast or snack. - What to do if muffins sink: If your muffins sink, they may have too much liquid or not enough flour. Ensure you measure ingredients accurately. Next time, check your oven temperature, too. A hot oven helps muffins rise well. - How to fix dry muffins: If your muffins are dry, add a little milk or yogurt to the batter next time. You can also cover them with a damp paper towel for a few seconds. This can help add moisture back into the muffins. {{image_2}} You can make your pumpkin streusel coffee cake muffins even more fun. Adding chocolate chips gives a sweet touch. You can mix in half a cup of chocolate chips when you combine the wet and dry ingredients. This makes the muffins rich and tasty. You can also use different nuts or seeds. Instead of walnuts or pecans, try almonds or sunflower seeds. Just replace the nuts in the recipe with your choice. This adds a nice crunch to every bite. If you want gluten-free muffins, use gluten-free flour blends. They work well in this recipe. Just swap the all-purpose flour with a gluten-free mix. Ensure it has a good binding agent like xanthan gum. For vegan muffins, replace the eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. Replace the vegetable oil with applesauce for moisture. This keeps your muffins soft and delicious. Add seasonal fruits for a fresh twist. Chopped cranberries or diced apples can brighten your muffins. Just fold in about a cup of either fruit when mixing the batters. This adds a pop of flavor and color. You can also add zests like orange or lemon. Grate the zest from one orange or lemon and mix it in. This gives a bright citrus note that pairs well with pumpkin. Enjoy exploring these fun variations! To keep your pumpkin streusel coffee cake muffins fresh, store them in an airtight container. This method helps retain moisture and flavor. You can keep them at room temperature for up to three days. If you want them to last longer, place them in the fridge. They should stay good for about a week in there. You can freeze these muffins if you want to save some for later. Allow the muffins to cool completely first. Wrap each muffin in plastic wrap and place them in a freezer bag. They can last for up to three months in the freezer. When you’re ready to eat one, take it out and thaw it in the fridge overnight. To reheat, pop it in the microwave for about 20 seconds or until warm. To prevent your muffins from drying out, try these tips. First, don’t overbake them. Check for doneness with a toothpick. If it comes out clean, they are ready. Also, adding a little extra oil or applesauce can help keep them moist. Lastly, always store your muffins in an airtight container right after they cool. This keeps them soft and fresh for longer. To help your muffins rise well, use fresh baking powder and baking soda. Make sure your oven is preheated to the right temperature. Mixing the wet and dry ingredients gently helps too. Do not overmix the batter; this keeps the muffins light and fluffy. Lastly, fill the muffin cups about two-thirds full for the best rise. Yes! You can prepare the batter a day before. Mix the wet and dry ingredients, then store the batter in the fridge. You can also bake the muffins and store them. Just cool them completely, then keep them in an airtight container. They stay fresh for about three days at room temperature. You can use applesauce or mashed bananas as a pumpkin alternative. Sweet potato puree also works well. If you're looking for a different flavor, try butternut squash puree. Each will give a unique taste while keeping the muffins moist. To boost flavor, add spices like cloves or allspice. You can also mix in chocolate chips, nuts, or dried fruit. A splash of maple syrup or a bit of orange zest can make a big difference too. Experiment with your favorite flavors to find the perfect blend. Using only whole wheat flour may change the texture. Whole wheat flour is denser, which can make your muffins heavy. If you want to use it, try mixing half whole wheat and half all-purpose flour. This way, you get a good texture while keeping some whole grain benefits. This blog post covered everything you need to make delicious pumpkin muffins. We went over key ingredients, like flour, pumpkin puree, and sugar. I also provided step-by-step instructions to guide you through baking. Plus, there are tips for perfect texture and serving ideas. If you want to make these muffins your own, try different mix-ins or storage techniques. With this knowledge, you can enjoy fresh, tasty treats anytime. Enjoy baking and tasting your delicious muffins!

Pumpkin Streusel Coffee Cake Muffins

Indulge in the deliciousness of Pumpkin Streusel Coffee Cake Muffins! With a perfect blend of spices, pumpkin, and a crunchy topping, these muffins are ideal for breakfast or a cozy snack. Discover the easy steps to bake these flavorful treats and elevate your coffee time. Click through for the full recipe and delight your taste buds! #PumpkinMuffins #CoffeeCake #FallBaking #MuffinRecipes
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon 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

1 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

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

Streusel Topping:

1/2 cup all-purpose flour

1/2 cup brown sugar, packed

1/4 cup unsalted butter, softened

1 teaspoon ground cinnamon

1/4 cup rolled oats

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.

    Prepare the Streusel: In a mixing bowl, combine 1/2 cup flour, 1/2 cup brown sugar, softened butter, 1 teaspoon cinnamon, and rolled oats. Use a fork to blend until crumbly. Set aside.

      Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until evenly combined.

        Combine Wet Ingredients: In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.

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

            Fill Muffin Tins: Spoon the batter into the lined muffin tin, filling each cup about 2/3 full.

              Add Streusel Topping: Evenly sprinkle the prepared streusel topping over the batter in each muffin cup.

                Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

                  Cool: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time, Total Time, Servings: 20 mins | 40 mins | 12 muffins

                      - Presentation Tips: Serve warm with a sprinkle of powdered sugar on top or a drizzle of caramel sauce. Enjoy with a steaming cup of coffee!