With pumpkin coffee cake muffins, every day can feel like fall! They’re so soft and delicious they’re simply irresistible!
Ingredients & Equipment Needed for This Recipe
Ingredients:
- Granulated Sugar
- Unsalted Butter
- Vanilla Paste or Extract
- Large Eggs
- 1 Can Pumpkin Puree
- All-Purpose Flour
- Kosher Salt
- Baking Powder
- Baking Soda
- Brown Sugar
- Ground Cinnamon
- Ground Nutmeg
- Ground Ginger
Equipment:
- Set of Measuring Cups & Spoons OR Digital Kitchen Scale if using Metric
- 3 Mixing Bowl- One Large, Two Small
- Whisk
- Rubber Spatula
- Muffin Pan
- Muffin Liners
How to Make Pumpkin Coffee Cake Muffins
Step One:
Melt the butter and combine with the granulated sugar in a large bowl.
Step Two:
Add in the pumpkin puree, eggs, and vanilla.
Step Three:
Combine all dry ingredients in a separate small mixing bowl.
Step Four:
Add the dries to the wet ingredients and fold together until just combined.
Step Five:
Mix the brown sugar, salt, and spices in a small mixing bowl.
Step Six:
Fill the liner lined muffin tip halfway with batter and top with the brown sugar mix.
Step Seven:
Fill the rest of the liner with batter and top with brown sugar mixture.
Step Eight:
Bake at 375° F for 15 minutes. Let cool for 10 mins before enjoying!
My Kinda Professional Tips for Pumpkin Coffee Cake Muffins
- Don’t over mix the batter. This will result in chewy and dense muffins.
- Let the muffins cool a bit before removing them from the muffin pan so that they keep their shape.
- This recipe can easily be halved for a great small batch breakfast!
- These muffins will keep for up to 3 days in a close-able container at room temperature.
Pumpkin Coffee Cake Muffins
Equipment
- Set of Measuring Cups & Spoons OR Digital Kitchen Scale if using metric
- 3 Mixing Bowls- One large and Two Small
- Whisk
- Rubber Spatula
- Muffin Pan
- muffin liners
Ingredients
- 1 Cup Granulated Sugar (200 g)
- 1 Cup Unsalted Butter, melted (226 g)
- 6 Each Large Eggs
- 2 Cups Pumpkin Puree, 1 can (450 g)
- 4 Cups All-Purpose Flour (480 g)
- 1 tsp Kosher Salt
- 2 tsp Baking Soda
- 2 tsp Baking Powder
- 1 Cup Brown Sugar (213 g)
- 2 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Ground Ginger
Instructions
- Melt the butter and combine with the granulated sugar in a large mixing bowl.
- Whisk in the eggs, pumpkin puree, and vanilla.
- In a seperate small bowl add in all of the dry ingredients.
- Add the dry ingredients to the wets and fold until just combined.
- Mix the brown sugar and spices in a small mixing bowl.
- Scoop the batter into a lined muffin pan about halfway. Sprinkle on the brown sugar mixture, then fill the batter to the top of the liner. Top with additional brown sugar mixture.
- Bake at 375° F (191° C) for 15-18 minutes or until a clean toothpick comes out.
Notes
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