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- 1 ½ cups all-purpose flour - 1 tsp baking powder - 1 tsp baking soda - 1 tsp ground cinnamon - ½ tsp ground nutmeg - ¼ tsp ground ginger - ¼ tsp salt - ¾ cup granulated sugar - ½ cup brown sugar, packed - ½ cup unsalted butter, softened - 2 large eggs - 1 cup canned pure pumpkin puree - 1 tsp vanilla extract - ½ cup chopped pecans (optional) - Topping ingredients: - ½ cup brown sugar - 2 tbsp all-purpose flour - 1 tsp ground cinnamon - 1 tbsp unsalted butter, melted To make these pumpkin spice coffee cake muffins, you need simple ingredients. The base is made from all-purpose flour, baking powder, and baking soda. Spices like cinnamon, nutmeg, and ginger give them that warm fall flavor. You’ll also mix in both granulated and brown sugar for sweetness. The butter adds richness, while eggs help bind everything. Canned pumpkin puree is key. It gives moisture and that lovely pumpkin taste. If you want a little crunch, add chopped pecans. They are optional but highly recommended! For the topping, you’ll use more brown sugar, flour, and cinnamon mixed with melted butter. This creates a crumbly layer on top, adding extra flavor and texture. Gather these ingredients, and you’re ready to bake! 1. Preheat the oven and prepare the muffin tin: Heat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray. This step makes sure your muffins do not stick. 2. Mix dry ingredients in a bowl: In a large bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ¼ teaspoon of ground ginger, and ¼ teaspoon of salt. This mix adds flavor and helps muffins rise. 3. Cream butter and sugars together: In another bowl, cream together ½ cup of softened unsalted butter, ¾ cup of granulated sugar, and ½ cup of packed brown sugar. Mix until light and fluffy. This takes about 3-4 minutes. Creaming adds air, making your muffins soft. 1. Beat eggs and add pumpkin puree: Now, beat in 2 large eggs one at a time. Then add 1 cup of canned pure pumpkin puree and 1 teaspoon of vanilla extract. Mix until everything is well combined. The pumpkin makes the muffins moist and gives them that fall flavor. 2. Merge wet and dry mixtures, fold in pecans: Gradually add the dry mixture to the wet mixture. Stir gently until just combined. Be careful not to overmix. If you want, fold in ½ cup of chopped pecans for a nice crunch. 1. Prepare the crumb topping: In a small bowl, mix together ½ cup of brown sugar, 2 tablespoons of all-purpose flour, 1 teaspoon of ground cinnamon, and 1 tablespoon of melted butter. Stir until it looks crumbly. This topping adds sweetness and texture to your muffins. 2. Fill muffin cups and add topping: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle a generous amount of the crumb topping over the batter in each cup. This creates a lovely crunch on top. 3. Bake muffins and check for doneness: Bake in the preheated oven for 20-25 minutes. Check for doneness by inserting a toothpick in the center of a muffin. If it comes out clean, they are done. Let the muffins cool in the pan for 5 minutes before moving them to a wire rack. To make great muffins, avoid overmixing. When you mix the wet and dry ingredients, stir just until they come together. This keeps your muffins light and fluffy. If you mix too much, they can turn out dense. Properly measuring flour is key. Use a spoon to scoop flour into your measuring cup. Then, level it off with a knife. This gives you the right amount of flour. Too much flour can make the muffins dry. For a lovely presentation, serve your muffins warm. Drizzle some icing on top or dust them with powdered sugar. Both options add a nice touch. Pair these muffins with a hot cup of coffee or tea. The warm drinks will bring out the pumpkin spice flavor. This makes a perfect brunch treat or afternoon snack. To achieve the perfect texture, watch your baking time. Keep an eye on your muffins in the oven. They should be golden brown and a toothpick should come out clean. Storing muffins for freshness is easy. Let them cool completely before putting them in an airtight container. This keeps them soft for a few days. If you want them to last longer, freeze them. Just wrap each muffin well before freezing. {{image_2}} You can easily change ingredients in this recipe. If you need gluten-free muffins, swap all-purpose flour for a gluten-free blend. Look for a mix that includes xanthan gum to help with texture. For a vegan version, 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. Use coconut oil instead of butter for a dairy-free option. Want to add a twist? Toss in some chocolate chips for a sweet touch. Dark chocolate chips work great with pumpkin flavor. You can also add dried fruit like raisins or cranberries for a fruity burst. Nuts bring a lovely crunch. Substitute pecans with walnuts or almonds. For extra spice, try adding a pinch of cardamom or allspice. Each choice brings a new flavor to your muffins. Make these muffins festive by adding cranberries for a holiday version. The tartness of cranberries pairs well with pumpkin spice. For a Halloween treat, use candy corn as a fun topping. You can also change up the spices based on the season. In spring, try a lemon zest twist. It brightens the flavor while keeping the pumpkin base. Each season brings new ideas for these tasty muffins. To keep your pumpkin spice coffee cake muffins fresh, store them at room temperature. Place them in an airtight container. This helps keep them soft and moist. If you have some left after a few days, consider refrigeration. Wrap each muffin in plastic wrap before putting them in the fridge. This adds extra protection from drying out. If you want to save muffins for later, freezing is a great option. First, let the muffins cool completely. Then, wrap each muffin tightly in plastic wrap. Place them in a freezer-safe bag or container. Be sure to remove as much air as possible. This prevents freezer burn. To thaw the muffins, take one out and leave it at room temperature for about an hour. If you're in a hurry, you can microwave it for about 15 seconds. For a warm treat, reheat in the oven at 350°F for 5-10 minutes. When stored at room temperature, your muffins will last about 2-3 days. In the fridge, they can stay fresh for up to a week. If you freeze them, they can last for about 3 months. Just remember, the sooner you eat them, the better they will taste! Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. Just cook and puree it first. This gives a fresh taste and texture. Use the same amount as the canned pumpkin. How can I make these muffins dairy-free? To make these muffins dairy-free, swap the unsalted butter for a dairy-free alternative. You can use coconut oil or vegan butter. Make sure to check the labels for dairy content. Is it possible to make these muffins in advance? Absolutely! You can bake them a day ahead. Store them in an airtight container at room temperature. They will still taste great the next day. What if my muffins are undercooked? If your muffins are undercooked, return them to the oven. Bake for an extra 2-5 minutes. Keep checking with a toothpick. It should come out clean when they are done. How do I know when the muffins are done baking? You know your muffins are done when a toothpick inserted in the center comes out clean. They should also be golden brown on top. Can I substitute the brown sugar with another sweetener? Yes, you can use white sugar or coconut sugar. However, brown sugar adds moisture and flavor. Use the same amount for the best results. What's the purpose of using different types of spices? Different spices add depth to the flavor. Cinnamon gives warmth, nutmeg adds a nutty taste, and ginger brings a hint of spice. Together, they create the classic pumpkin spice flavor. You have learned to make tasty pumpkin spice muffins with simple steps and useful tips. We covered all the key ingredients and the correct baking process. Remember the importance of accurate measuring and avoiding overmixing. You can also customize these muffins to fit your tastes. Whether you want to freeze them or serve them fresh, these tips will ensure they stay delicious. Now, enjoy baking and share your muffins with friends or family!

Pumpkin Spice Coffee Cake Muffins

Indulge in the flavors of fall with these delicious Pumpkin Spice Coffee Cake Muffins! Perfectly spiced and topped with a delightful crumbly mixture, these muffins are easy to make and ideal for cozy mornings or brunch gatherings. Get ready to treat yourself and your loved ones with this comforting recipe. Click through to discover the step-by-step guide and enjoy baking these tasty treats!
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Ingredients
  

1 ½ cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground ginger

¼ tsp salt

¾ cup granulated sugar

½ cup brown sugar, packed

½ cup unsalted butter, softened

2 large eggs

1 cup canned pure pumpkin puree

1 tsp vanilla extract

½ cup chopped pecans (optional)

½ cup brown sugar (for topping)

2 tbsp all-purpose flour (for topping)

1 tsp ground cinnamon (for topping)

1 tbsp unsalted butter, melted (for topping)

Instructions
 

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups with cooking spray.

    In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

      In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3-4 minutes.

        Beat in the eggs one at a time, followed by the pumpkin puree and vanilla extract, until well combined.

          Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix. If using, fold in the chopped pecans.

            In a separate small bowl, combine the brown sugar, flour, cinnamon, and melted butter for the topping. Mix until crumbly.

              Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle a generous amount of the brown sugar topping over the batter in each cup.

                Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.

                  Once baked, remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

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

                      - Presentation Tips: Serve warm with a drizzle of icing on top or a dusting of powdered sugar for an added touch. Pair with a hot cup of coffee for the perfect brunch treat!