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Pumpkin Streusel Coffee Cake Muffins Delightful Treat

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For these delightful muffins, you need: - 1 cup canned pumpkin puree - 1/2 cup granulated sugar - 1/2 cup packed brown sugar - 1/3 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt These ingredients create a moist and flavorful base. The pumpkin adds a rich taste and a lovely color. The streusel topping makes the muffins extra special. You will need: - 1/2 cup all-purpose flour - 1/4 cup packed brown sugar - 1/4 cup rolled oats - 1 teaspoon ground cinnamon - 1/4 cup cold butter, cut into small cubes This topping gives each muffin a crunchy and sweet layer. It contrasts beautifully with the soft muffin. You can make some easy swaps to fit your needs. - Instead of canned pumpkin, you can use fresh pumpkin puree. - You can replace vegetable oil with melted coconut oil or applesauce for a lighter option. - For a gluten-free version, use a gluten-free flour blend. - If you want less sugar, you can cut the total sugar in half or use a sugar substitute. These substitutions allow you to tailor the recipe to your taste or dietary needs. You can find the full recipe to try these options! First, preheat your oven to 350°F (175°C). This step is important for even baking. While the oven heats, prepare your muffin tin. You can line it with paper liners or grease the cups lightly. This will help with easy removal later. In a large mixing bowl, add the canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk these ingredients together until the mixture is smooth. This creates a sweet and rich base for your muffins. In another bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk until there are no lumps. This ensures that the spices and leavening agents mix well. Next, slowly add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined. Avoid overmixing the batter to keep muffins fluffy. Use a scoop or measuring cup to fill each muffin cup with the batter. Fill them about two-thirds full. This allows room for the muffins to rise. Next, generously sprinkle the streusel topping over each muffin. Bake the muffins in your preheated oven for 20-25 minutes. They are done when a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. For a lovely presentation, serve the muffins warm. You can sprinkle a bit of cinnamon on top for added flavor. These muffins are perfect with coffee or tea. For the full recipe, check the section above. To get the best texture in your muffins, use canned pumpkin puree. This gives a smooth, rich taste. Mix wet and dry ingredients carefully. Overmixing can make your muffins tough. Aim for just combined batter. A few lumps are okay. You can also add a bit of yogurt for extra moisture. It keeps the muffins soft and fluffy. One common mistake is not measuring ingredients correctly. Use measuring cups for dry and wet ingredients. Too much flour can dry out your muffins. Another mistake is baking at the wrong temperature. Always preheat your oven to 350°F (175°C) before baking. Lastly, avoid opening the oven door often. This lets heat escape and can lead to uneven baking. Fill your muffin cups no more than two-thirds full. This allows room for rising. Use a scoop for even portions. For the streusel topping, make sure the butter is cold. This helps it stay crumbly when baked. Rotate the muffin tin halfway through baking for even cooking. Finally, let them cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. For more details, check out the Full Recipe. {{image_4}} You can make these muffins even more fun by adding nuts or chocolate chips. Walnuts or pecans give a nice crunch. Just chop them up and fold them into the batter. If you love chocolate, mix in some chocolate chips. They melt and create gooey pockets of goodness. Either way, aim for about half a cup of nuts or chips. This will add flavor and texture. Feel free to play with the spices in this recipe. You can add more cinnamon if you want a stronger flavor. Cardamom or allspice can add a warm twist too. If you like heat, try adding a pinch of cayenne pepper. This slight kick brings out the pumpkin flavor. Just remember to start with small amounts, as you can always add more. For a sweet touch, consider adding a glaze or frosting. A simple glaze made of powdered sugar and milk works well. Just mix until smooth and drizzle it over the muffins once they cool. If you prefer frosting, a cream cheese frosting adds richness. Simply beat together cream cheese, butter, and powdered sugar for a tasty spread. Each option takes your muffins to the next level. You can find the full recipe to get started! You can keep your Pumpkin Streusel Coffee Cake Muffins at room temperature. Place them in an airtight container. This keeps them fresh for about two days. If you want to enjoy them longer, you can store them in the fridge for up to a week. Just make sure the container is sealed well to avoid drying out. Freezing these muffins is a great way to save them for later. Allow the muffins to cool completely. Then, wrap each muffin in plastic wrap. This helps prevent freezer burn. Place the wrapped muffins in a freezer-safe bag or container. They can stay in the freezer for up to three months. When you’re ready to eat, just thaw them at room temperature or pop them in the microwave for a quick warm-up. To reheat your muffins, you have a few options. If you want them warm and soft, use the microwave. Heat them for 15-20 seconds. For a crispier texture, place them in the oven at 350°F (175°C) for about 5-10 minutes. This will bring back their fresh-baked taste. Enjoy these delicious treats any time, even after storing! For the full recipe, check out the section above. Yes, you can use fresh pumpkin. Just cook and puree it first. Make sure it is smooth. Canned pumpkin is less work, but fresh brings great flavor. Check the muffins with a toothpick. Insert it into the center of a muffin. If it comes out clean, they are done. The tops should also look golden and firm. Yes, you can make it dairy-free. Replace butter with coconut oil or a dairy-free spread. Use a milk substitute like almond, soy, or oat milk for the recipe. These muffins pair well with coffee or tea. You can also serve them with cream cheese spread or a dollop of whipped cream. They make a great snack or breakfast. These muffins last about 3-4 days stored at room temperature. For longer storage, freeze them in an airtight bag. They can last up to three months in the freezer. For the full recipe, check out the details above. You now have a clear plan to make Pumpkin Streusel Coffee Cake Muffins. We covered the main ingredients, step-by-step baking, and how to store them. Remember, perfect muffins come from practice. Don’t be afraid to try different variations. Experiment with nuts or spices to find your favorite mix. Enjoy the process and share your muffins with friends. With these tips, you can create tasty treats everyone will love. Happy baking!
Save It Jump to Recipe

Looking for a cozy treat that warms your heart? These Pumpkin Streusel Coffee Cake Muffins are just what you need! Perfect for fall mornings or any time of day, they blend spice and sweetness in every bite. I’ll guide you through simple steps to create these delightful muffins, packed with flavors and topped with a crunchy streusel. Let’s get baking and enjoy this tasty treat together!

Ingredients

Main Ingredients

For these delightful muffins, you need:

– 1 cup canned pumpkin puree

– 1/2 cup granulated sugar

– 1/2 cup packed brown sugar

– 1/3 cup vegetable oil

– 2 large eggs

– 1 teaspoon vanilla extract

– 1 1/2 cups all-purpose flour

– 1 teaspoon baking powder

– 1 teaspoon baking soda

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/4 teaspoon ground ginger

– 1/4 teaspoon salt

These ingredients create a moist and flavorful base. The pumpkin adds a rich taste and a lovely color.

Streusel Topping Ingredients

The streusel topping makes the muffins extra special. You will need:

– 1/2 cup all-purpose flour

– 1/4 cup packed brown sugar

– 1/4 cup rolled oats

– 1 teaspoon ground cinnamon

– 1/4 cup cold butter, cut into small cubes

This topping gives each muffin a crunchy and sweet layer. It contrasts beautifully with the soft muffin.

Substitutions and Alternatives

You can make some easy swaps to fit your needs.

– Instead of canned pumpkin, you can use fresh pumpkin puree.

– You can replace vegetable oil with melted coconut oil or applesauce for a lighter option.

– For a gluten-free version, use a gluten-free flour blend.

– If you want less sugar, you can cut the total sugar in half or use a sugar substitute.

These substitutions allow you to tailor the recipe to your taste or dietary needs. You can find the full recipe to try these options!

Step-by-Step Instructions

Prepping the Oven and Muffin Tin

First, preheat your oven to 350°F (175°C). This step is important for even baking. While the oven heats, prepare your muffin tin. You can line it with paper liners or grease the cups lightly. This will help with easy removal later.

Mixing Wet Ingredients

In a large mixing bowl, add the canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk these ingredients together until the mixture is smooth. This creates a sweet and rich base for your muffins.

Combining Dry Ingredients & Batter Preparation

In another bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk until there are no lumps. This ensures that the spices and leavening agents mix well. Next, slowly add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined. Avoid overmixing the batter to keep muffins fluffy.

Assembling and Baking the Muffins

Use a scoop or measuring cup to fill each muffin cup with the batter. Fill them about two-thirds full. This allows room for the muffins to rise. Next, generously sprinkle the streusel topping over each muffin. Bake the muffins in your preheated oven for 20-25 minutes. They are done when a toothpick inserted in the center comes out clean.

Cooling and Serving Tips

Let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. For a lovely presentation, serve the muffins warm. You can sprinkle a bit of cinnamon on top for added flavor. These muffins are perfect with coffee or tea. For the full recipe, check the section above.

Tips & Tricks

Perfecting Texture and Moisture

To get the best texture in your muffins, use canned pumpkin puree. This gives a smooth, rich taste. Mix wet and dry ingredients carefully. Overmixing can make your muffins tough. Aim for just combined batter. A few lumps are okay. You can also add a bit of yogurt for extra moisture. It keeps the muffins soft and fluffy.

Common Mistakes to Avoid

One common mistake is not measuring ingredients correctly. Use measuring cups for dry and wet ingredients. Too much flour can dry out your muffins. Another mistake is baking at the wrong temperature. Always preheat your oven to 350°F (175°C) before baking. Lastly, avoid opening the oven door often. This lets heat escape and can lead to uneven baking.

Best Practices for Muffin Baking

Fill your muffin cups no more than two-thirds full. This allows room for rising. Use a scoop for even portions. For the streusel topping, make sure the butter is cold. This helps it stay crumbly when baked. Rotate the muffin tin halfway through baking for even cooking. Finally, let them cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. For more details, check out the Full Recipe.

Variations

Adding Nuts or Chocolate Chips

You can make these muffins even more fun by adding nuts or chocolate chips. Walnuts or pecans give a nice crunch. Just chop them up and fold them into the batter. If you love chocolate, mix in some chocolate chips. They melt and create gooey pockets of goodness. Either way, aim for about half a cup of nuts or chips. This will add flavor and texture.

Spice Variations

Feel free to play with the spices in this recipe. You can add more cinnamon if you want a stronger flavor. Cardamom or allspice can add a warm twist too. If you like heat, try adding a pinch of cayenne pepper. This slight kick brings out the pumpkin flavor. Just remember to start with small amounts, as you can always add more.

Glaze or Frosting Options

For a sweet touch, consider adding a glaze or frosting. A simple glaze made of powdered sugar and milk works well. Just mix until smooth and drizzle it over the muffins once they cool. If you prefer frosting, a cream cheese frosting adds richness. Simply beat together cream cheese, butter, and powdered sugar for a tasty spread. Each option takes your muffins to the next level. You can find the full recipe to get started!

Storage Info

Room Temperature Storage

You can keep your Pumpkin Streusel Coffee Cake Muffins at room temperature. Place them in an airtight container. This keeps them fresh for about two days. If you want to enjoy them longer, you can store them in the fridge for up to a week. Just make sure the container is sealed well to avoid drying out.

Freezing Instructions

Freezing these muffins is a great way to save them for later. Allow the muffins to cool completely. Then, wrap each muffin in plastic wrap. This helps prevent freezer burn. Place the wrapped muffins in a freezer-safe bag or container. They can stay in the freezer for up to three months. When you’re ready to eat, just thaw them at room temperature or pop them in the microwave for a quick warm-up.

Reheating Tips

To reheat your muffins, you have a few options. If you want them warm and soft, use the microwave. Heat them for 15-20 seconds. For a crispier texture, place them in the oven at 350°F (175°C) for about 5-10 minutes. This will bring back their fresh-baked taste. Enjoy these delicious treats any time, even after storing! For the full recipe, check out the section above.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin. Just cook and puree it first. Make sure it is smooth. Canned pumpkin is less work, but fresh brings great flavor.

How do I know when the muffins are done baking?

Check the muffins with a toothpick. Insert it into the center of a muffin. If it comes out clean, they are done. The tops should also look golden and firm.

Can I make this recipe dairy-free?

Yes, you can make it dairy-free. Replace butter with coconut oil or a dairy-free spread. Use a milk substitute like almond, soy, or oat milk for the recipe.

What can I serve with Pumpkin Streusel Coffee Cake Muffins?

These muffins pair well with coffee or tea. You can also serve them with cream cheese spread or a dollop of whipped cream. They make a great snack or breakfast.

How long do these muffins last?

These muffins last about 3-4 days stored at room temperature. For longer storage, freeze them in an airtight bag. They can last up to three months in the freezer. For the full recipe, check out the details above.

You now have a clear plan to make Pumpkin Streusel Coffee Cake Muffins. We covered the main ingredients, step-by-step baking, and how to store them. Remember, perfect muffins come from practice. Don’t be afraid to try different variations. Experiment with nuts or spices to find your favorite mix. Enjoy the process and share your muffins with friends. With these tips, you can create tasty treats everyone will love. Happy baking!

For these delightful muffins, you need: - 1 cup canned pumpkin puree - 1/2 cup granulated sugar - 1/2 cup packed brown sugar - 1/3 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt These ingredients create a moist and flavorful base. The pumpkin adds a rich taste and a lovely color. The streusel topping makes the muffins extra special. You will need: - 1/2 cup all-purpose flour - 1/4 cup packed brown sugar - 1/4 cup rolled oats - 1 teaspoon ground cinnamon - 1/4 cup cold butter, cut into small cubes This topping gives each muffin a crunchy and sweet layer. It contrasts beautifully with the soft muffin. You can make some easy swaps to fit your needs. - Instead of canned pumpkin, you can use fresh pumpkin puree. - You can replace vegetable oil with melted coconut oil or applesauce for a lighter option. - For a gluten-free version, use a gluten-free flour blend. - If you want less sugar, you can cut the total sugar in half or use a sugar substitute. These substitutions allow you to tailor the recipe to your taste or dietary needs. You can find the full recipe to try these options! First, preheat your oven to 350°F (175°C). This step is important for even baking. While the oven heats, prepare your muffin tin. You can line it with paper liners or grease the cups lightly. This will help with easy removal later. In a large mixing bowl, add the canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk these ingredients together until the mixture is smooth. This creates a sweet and rich base for your muffins. In another bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk until there are no lumps. This ensures that the spices and leavening agents mix well. Next, slowly add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined. Avoid overmixing the batter to keep muffins fluffy. Use a scoop or measuring cup to fill each muffin cup with the batter. Fill them about two-thirds full. This allows room for the muffins to rise. Next, generously sprinkle the streusel topping over each muffin. Bake the muffins in your preheated oven for 20-25 minutes. They are done when a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. For a lovely presentation, serve the muffins warm. You can sprinkle a bit of cinnamon on top for added flavor. These muffins are perfect with coffee or tea. For the full recipe, check the section above. To get the best texture in your muffins, use canned pumpkin puree. This gives a smooth, rich taste. Mix wet and dry ingredients carefully. Overmixing can make your muffins tough. Aim for just combined batter. A few lumps are okay. You can also add a bit of yogurt for extra moisture. It keeps the muffins soft and fluffy. One common mistake is not measuring ingredients correctly. Use measuring cups for dry and wet ingredients. Too much flour can dry out your muffins. Another mistake is baking at the wrong temperature. Always preheat your oven to 350°F (175°C) before baking. Lastly, avoid opening the oven door often. This lets heat escape and can lead to uneven baking. Fill your muffin cups no more than two-thirds full. This allows room for rising. Use a scoop for even portions. For the streusel topping, make sure the butter is cold. This helps it stay crumbly when baked. Rotate the muffin tin halfway through baking for even cooking. Finally, let them cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. For more details, check out the Full Recipe. {{image_4}} You can make these muffins even more fun by adding nuts or chocolate chips. Walnuts or pecans give a nice crunch. Just chop them up and fold them into the batter. If you love chocolate, mix in some chocolate chips. They melt and create gooey pockets of goodness. Either way, aim for about half a cup of nuts or chips. This will add flavor and texture. Feel free to play with the spices in this recipe. You can add more cinnamon if you want a stronger flavor. Cardamom or allspice can add a warm twist too. If you like heat, try adding a pinch of cayenne pepper. This slight kick brings out the pumpkin flavor. Just remember to start with small amounts, as you can always add more. For a sweet touch, consider adding a glaze or frosting. A simple glaze made of powdered sugar and milk works well. Just mix until smooth and drizzle it over the muffins once they cool. If you prefer frosting, a cream cheese frosting adds richness. Simply beat together cream cheese, butter, and powdered sugar for a tasty spread. Each option takes your muffins to the next level. You can find the full recipe to get started! You can keep your Pumpkin Streusel Coffee Cake Muffins at room temperature. Place them in an airtight container. This keeps them fresh for about two days. If you want to enjoy them longer, you can store them in the fridge for up to a week. Just make sure the container is sealed well to avoid drying out. Freezing these muffins is a great way to save them for later. Allow the muffins to cool completely. Then, wrap each muffin in plastic wrap. This helps prevent freezer burn. Place the wrapped muffins in a freezer-safe bag or container. They can stay in the freezer for up to three months. When you’re ready to eat, just thaw them at room temperature or pop them in the microwave for a quick warm-up. To reheat your muffins, you have a few options. If you want them warm and soft, use the microwave. Heat them for 15-20 seconds. For a crispier texture, place them in the oven at 350°F (175°C) for about 5-10 minutes. This will bring back their fresh-baked taste. Enjoy these delicious treats any time, even after storing! For the full recipe, check out the section above. Yes, you can use fresh pumpkin. Just cook and puree it first. Make sure it is smooth. Canned pumpkin is less work, but fresh brings great flavor. Check the muffins with a toothpick. Insert it into the center of a muffin. If it comes out clean, they are done. The tops should also look golden and firm. Yes, you can make it dairy-free. Replace butter with coconut oil or a dairy-free spread. Use a milk substitute like almond, soy, or oat milk for the recipe. These muffins pair well with coffee or tea. You can also serve them with cream cheese spread or a dollop of whipped cream. They make a great snack or breakfast. These muffins last about 3-4 days stored at room temperature. For longer storage, freeze them in an airtight bag. They can last up to three months in the freezer. For the full recipe, check out the details above. You now have a clear plan to make Pumpkin Streusel Coffee Cake Muffins. We covered the main ingredients, step-by-step baking, and how to store them. Remember, perfect muffins come from practice. Don’t be afraid to try different variations. Experiment with nuts or spices to find your favorite mix. Enjoy the process and share your muffins with friends. With these tips, you can create tasty treats everyone will love. Happy baking!

Pumpkin Streusel Coffee Cake Muffins

Indulge in the cozy flavors of fall with these delicious Pumpkin Streusel Coffee Cake Muffins! Bursting with pumpkin puree, warm spices, and topped with a crunchy streusel, these muffins are perfect for breakfast or a sweet treat. Easy to make and irresistible, they're sure to become a family favorite. Click through to discover the full recipe and elevate your baking game today!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/3 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

For the Streusel Topping:

1/2 cup all-purpose flour

1/4 cup packed brown sugar

1/4 cup rolled oats

1 teaspoon ground cinnamon

1/4 cup cold butter, cut into small cubes

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing the cups.

    Mix the Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, granulated sugar, packed brown sugar, vegetable oil, eggs, and vanilla extract. Use a whisk to blend these ingredients thoroughly until the mixture is smooth and well incorporated.

      Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Ensure there are no lumps for an even distribution of ingredients.

        Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet pumpkin mixture. Stir gently with a spatula until the batter is just combined. Take care not to overmix, as this can affect the texture of the muffins.

          Prepare the Streusel Topping: In another bowl, mix the flour, packed brown sugar, rolled oats, and ground cinnamon for the streusel topping. Incorporate the cold cubed butter using a pastry cutter or your fingertips, mixing until the combination resembles coarse crumbs.

            Fill the Muffin Cups: Use a scoop or measuring cup to fill each muffin cup with the pumpkin batter, filling them approximately two-thirds full for optimal rising.

              Add the Streusel Topping: Generously sprinkle a tablespoon of the prepared streusel topping over each muffin batter.

                Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. The muffins are ready when a toothpick inserted into the center of one comes out clean.

                  Cool and Serve: Allow the muffins to remain in the pan for about 5 minutes to cool slightly. Then, transfer them to a wire rack to cool completely before enjoying.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins

                      - Presentation Tips: Serve the muffins warm, with a light sprinkle of cinnamon on top for added flair. For an appealing display, arrange them on a beautiful cake stand or platter, perfect for brunch gatherings or enjoying with a cozy cup of coffee!

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