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Pumpkin Coffee Cake Muffins

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There’s something truly enchanting about the arrival of autumn, where the air turns crisp, leaves crunch underfoot, and the kitchen fills with the warmth of cinnamon, nutmeg, and pumpkin. Indulge in the flavors of the season with these delightful Pumpkin Coffee Cake Muffins. Perfect for cozy gatherings, brunches, or simply enjoyed with a warm cup of coffee on a chilly day, this recipe is sure to be a favorite.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil or melted butter
  • 2 large eggs
  • 1/4 cup buttermilk or regular milk with vinegar
  • 1/2 cup brown sugar, packed (for streusel topping)
  • 1/3 cup all-purpose flour (for streusel topping)
  • 1 tsp ground cinnamon (for streusel topping)
  • 1/4 cup cold unsalted butter, cubed (for streusel topping)

Instructions

  1. Preheat your oven to 375°F (190°C) and prepare a muffin tin with liners or grease it well.
  2. In a small bowl, mix together brown sugar, flour, and cinnamon for the streusel topping. Cut in cold butter until crumbly; set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. In another large bowl, combine granulated sugar, brown sugar, pumpkin puree, vegetable oil (or melted butter), eggs, vanilla extract, and buttermilk until smooth.
  5. Gradually stir dry ingredients into wet ingredients until just combined; avoid overmixing for fluffy muffins.
  6. Fill muffin cups three-quarters full with batter and sprinkle with streusel topping.
  7. Bake for 20–25 minutes or until a toothpick inserted comes out clean.
  8. Cool in the pan for five minutes before transferring to a wire rack to cool completely.

Nutrition

Find it online: https://tastybygrace.com/pumpkin-coffee-cake-muffins-recipe/