Delicious Pumpkin Coffee Cake Muffins Recipe
Hello coffee cake lovers! Today, I am excited to share with you my recipe for pumpkin coffee cake muffins. These little treats are perfect for fall mornings or any time you’re in the mood for a warm, comforting snack with your coffee.
Made with canned pumpkin and warming spices like cinnamon and pumpkin pie spice, these muffins are a delicious twist on traditional coffee cake that will have you coming back for more.
As a barista and baking fanatic, I know the importance of a good pairing between your coffee and baked goods. And let me tell you, these muffins are the perfect match for a hot cup of joe.
But don’t take my word for it – give this recipe a try and see for yourself! In this article, I’ll walk you through all the necessary steps to make these tasty treats. So grab your apron and let’s get baking!
Why You’ll Love This Recipe
Are you looking for a delicious and easy-to-make treat that is perfect for those chilly autumn mornings? Look no further than these delectable pumpkin coffee cake muffins! Packed with the warm flavors of cinnamon, brown sugar, and pumpkin pie spice, these muffins are the perfect way to start your day.
But why should you choose this recipe over others? For starters, these muffins are incredibly moist and flavorful thanks to the use of canned pumpkin puree. Plus, they’re made with whole wheat flour, which adds a hearty, nutty flavor and makes them a healthier option than typical coffee cake muffins.
But what truly sets these muffins apart is their crumbly streusel topping, which is made from a blend of brown sugar, cinnamon, and butter. This topping adds an extra bit of sweetness and texture that perfectly complements the rich pumpkin flavor of the muffins.
And let’s not forget about their versatility. These muffins are perfect for breakfast on-the-go, as a mid-day snack or even as a dessert after dinner. They’re also easily customizable with substitutions such as gluten-free flour or vegan butter.
So whether you’re a fan of pumpkin spice everything or just looking for a cozy treat to enjoy on a fall morning, these pumpkin coffee cake muffins are sure to satisfy your cravings. Give them a try and see why they should be your new go-to recipe for fall baking!
Ingredient List
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 ½ teaspoons baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 2 teaspoons pumpkin pie spice
- 1 tsp ground cinnamon
- 1/4 teaspoon nutmeg (optional)
- 4 cups brown sugar, packed
- 1 can (15 oz) pumpkin puree
- 4 eggs
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup milk
The ingredient list for this recipe includes everyday pantry staples like all-purpose flour, whole wheat flour, baking powder, and baking soda. However, this recipe has a few unique ingredients that make it stand out from traditional muffin recipes. One such ingredient is pumpkin pie spice which adds a warm and cozy flavor profile to the muffins. Additionally, canned pumpkin is used which not only adds flavor but also makes these muffins incredibly moist. The use of both white and brown sugar in this recipe adds depth of flavor to the muffins. Finally, unsalted butter is used to ensure the muffins do not become too salty in taste.
The Recipe How-To
Step 1: Preheat Oven and Prepare Muffin Pan
Preheat the oven to 350°F (175°C). Spray a muffin pan with non-stick cooking spray or line with paper cups.
Step 2: Prepare Muffin Batter
In a large bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 ½ teaspoons pumpkin pie spice, and ¼ teaspoon sea salt. Set aside.
In another bowl mix 1/2 cup unsalted butter, ½ cup brown sugar, and ½ cup granulated sugar. Beat with an electric mixer until light and fluffy. Add 1 can (15 oz) canned pumpkin puree, 2 eggs, and 2 teaspoons vanilla extract. Mix well until smooth.
Add the dry ingredients mixture to the wet ingredients mixture. Mix on low speed until just combined. Do not over-mix.
Step 3: Fill Muffin Pan and Create Pumpkin Crumb Topping
Fill each muffin cup about three-quarters full with batter. To make the crumb topping, in a medium bowl mix together 1 cup packed brown sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon pumpkin pie spice. Then, add 1/2 cup unsalted butter (melted) and stir until well combined.
Sprinkle the crumb topping evenly over each muffin.
Step 4: Bake
Bake for around 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Step 5: Let Cool and Enjoy
Remove the muffins from the oven and cool them in the pan for at least 5 minutes before transferring them to a wire rack to cool completely.
Serve the Pumpkin Coffee Cake Muffins fresh out of the oven or at room temperature with a dollop of cinnamon honey butter on top.
Substitutions and Variations
One of the best things about baking is that you can be creative with ingredients and make delicious treats catered to your preferences. The Pumpkin Coffee Cake Muffin recipe is no exception. Here are some substitutions and variations you can experiment with:
– Flour: You can substitute whole wheat flour with all-purpose flour, gluten-free flour or even Kodiak Cakes mix.
– Sugar: For a healthier option, you can use coconut sugar or honey in place of brown sugar.
– Milk: If you don’t have milk on hand, almond milk, soy milk or even oat milk can be used as an alternative.
– Pumpkin Puree: Instead of canned pumpkin, try using fresh pumpkin puree. You can also swap it out for butternut squash puree for a variation.
– Spices: Customize the spice blend to your preference by adding more cinnamon, nutmeg or ginger.
For those who are looking to enhance their muffin experience, here are some additional variations:
– Crumb Topping: Add a pumpkin streusel topping made from brown sugar, butter and cinnamon to the top of the muffins before baking for an added crunchy texture.
– Glaze: Mix powdered sugar and milk together to create a simple glaze that you can pour over the muffins once they’re cooled.
– Cheese Topping: Try adding cream cheese frosting on top of these muffins to add an extra layer of richness and tangy flavor.
Remember, don’t be afraid to experiment with flavors and textures! These muffins offer a great base recipe that you can easily modify to match your taste preferences or dietary needs.
Serving and Pairing
These pumpkin coffee cake muffins are a perfect treat to enjoy any time of day. As a breakfast option, serve them up warm with a nice hot cup of coffee or tea for the ultimate fall indulgence. They can also be paired with a cold glass of milk for the kids or as an afternoon pick-me-up.
As a dessert, these muffins are sure to impress your guests at your next gathering. Top them off with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special touch. The combination of the spiced pumpkin flavors and crumbly streusel topping works together to create an irresistible taste sensation in every bite.
For those who prefer gluten-free baked goods, simply substitute the all-purpose flour with gluten-free flour and enjoy these muffins without any worries. This recipe is easily customizable and can be adjusted to fit your dietary needs.
No matter how you choose to serve them, these pumpkin coffee cake muffins will quickly become a new favorite in your household. Perfectly spiced and deliciously moist, they are the perfect addition to any fall menu!
Make-Ahead, Storing and Reheating
Pumpkin Coffee Cake Muffins are an excellent option for make-ahead breakfast or brunch, especially when you have guests over. The best way to make these muffins ahead of time is to prepare the batter as per the recipe directions and refrigerate it overnight. Keep the crumb topping separately in an airtight container or zipper bag.
To store any leftover muffins, allow them to cool completely and place them in an airtight container or resealable plastic bag. They will stay fresh at room temperature for up to three days, but it’s recommended to store them in the refrigerator after the first day. You can also freeze these muffins for later use. Wrap each muffin individually with plastic wrap or aluminum foil and then place them all in a large freezer-safe zipper bag. Frozen muffins will last up to two months.
To reheat muffins from the refrigerator, microwave them for 15-20 seconds or until warm, serving immediately. If you want your muffin to taste like freshly baked, return it to the oven at 350°F for 5-7 minutes or until heated completely.
Pro-tip: For an additional taste of warmth and comfort, serve warm pumpkin coffee cake muffins with cinnamon honey butter on top!
Tips for Perfect Results
To get the most delicious and perfect Pumpkin Coffee Cake Muffins, let me share some tips with you which will help you achieve the best results.
1. Use unsalted butter: I highly recommend using unsalted butter instead of salted because then you can control the amount of salt in your muffins.
2. Do not overmix: Overmixing will lead to tough and dry muffins. Mix wet ingredients together, dry ingredients together, combine them, and then fold in the pumpkin to prevent overmixing.
3. Adjust sweetness level: These muffins are already sweet with brown sugar and granulated sugar. However, if you want your muffins more or less sweet, feel free to adjust the amount of sugar accordingly.
4. Use fresh baking powder and baking soda: Check the expiration dates on your baking powder and baking soda before beginning to ensure they’re still active.
5. Measure correctly: To achieve consistent results every time, make sure to measure your ingredients properly.
6. Add crumb topping: Top each muffin with pumpkin crumb cake topping for added flavor, texture and crunch.
7. Avoid opening the oven door too often: Every time you open the oven door during baking, heat escapes which can lead to uneven baking and/or sinking due to cold air entering the oven.
8. Bake at a proper temperature: Preheat your oven to 350°F (180°C) initially, but adjust as necessary for an evenly cooked muffin.
By following these tips, you will be able to bake perfect Pumpkin Coffee Cake Muffins every time that will be loved by everyone who tastes them!
Bottom Line
In conclusion, these pumpkin coffee cake muffins are undoubtedly a must-try recipe for any coffee and pumpkin lover. Not only are they super flavorful, moist, and fluffy, but they’re also easy to make and can be customized to your liking.
Whether you’re in the mood for a quick breakfast or looking for a cozy treat to enjoy with your afternoon cup of coffee, these muffins will surely satisfy your cravings. Plus, they’re versatile enough to fit various dietary restrictions as you can easily substitute or eliminate certain ingredients as needed.
So, don’t hesitate to give this recipe a go and let us know how it turned out for you. I guarantee that once you try these delightful pumpkin coffee cake muffins, you won’t be able to resist making them over and over again. Enjoy!
Pumpkin Coffee Cake Muffins Recipe
Ingredients
- 3 tablespoons unsalted butter (softened)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 3 teaspoons baking powder
- 2 cups whole wheat flour
- 4 egg whites
- 4 egg yolks
- 1 cup milk
- 7 1/2 ounces canned pumpkin (approximately 1/2 can)
Topping
- 1/2 cup brown sugar
- 1 cup finely chopped nuts
- 2 tablespoons unsalted butter (melted)
Instructions
- Preheat oven to 400 degrees. Grease 2 - 12 compartment muffin tins.
- Cream together butter and sugar.
- Mix together baking powder and flour.
- Beat egg yolks with milk.
- Add 1/3 dry ingredients to the butter-sugar mixture, then moisten with a little milk mixture.
- Repeat until all ingredients are used up.
- Add pumpkin.
- Beat egg whites until fluffy and starting to be shiny.
- Fold egg whites into batter.
- Spoon batter into muffin tins about 1/2 full.
- Bake 15 - 25 minutes until muffins are nicely browned and a toothpick inserted in center comes out clean.
Add Your Own Notes
Nutrition
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