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Pumpkin Coffee Cake Muffins: A Must-Try Fall Treat!

Pumpkin Coffee Cake Muffins – Fall Treat Recipe
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Deliciously moist pumpkin coffee cake muffins topped with a crumbly streusel, perfect for fall.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup streusel topping (made with flour, sugar, butter, and cinnamon)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In another bowl, mix the pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. If using, fold in the chopped walnuts.
  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  7. Sprinkle the streusel topping over each muffin.
  8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Store muffins in an airtight container for up to 3 days.
  • These muffins freeze well; wrap individually and store in the freezer for up to 2 months.
  • For a sweeter muffin, increase the sugar by 1/4 cup.

Nutrition

Find it online: https://howeats.com/pumpkin-coffee-cake-muffins-fall-treat-recipe-2/