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All-purpose flour is key for these muffins. I use 1 ½ cups. It gives the muffins structure and a nice crumb. This flour blends well with other dry ingredients. It keeps the muffins light but not too airy. You’ll need a few more items to make these muffins delicious: - 1 teaspoon baking powder - ½ teaspoon baking soda - 1 teaspoon pumpkin pie spice - ¼ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 1 large egg - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract - ½ cup buttermilk (or milk) Each ingredient plays a big role. The baking powder and baking soda help the muffins rise. The pumpkin adds moisture and flavor. The sugar gives sweetness, while the butter adds richness. For added flavor and crunch, consider these options: - ½ cup chopped pecans (optional) - ¼ cup brown sugar (for topping) - 1 tablespoon ground cinnamon (for topping) Chopped pecans give a nice bite. The brown sugar and cinnamon topping creates a sweet crust. You can mix and match to make these muffins your own! Start by gathering your ingredients. You will need 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, 1 teaspoon of pumpkin pie spice, and ¼ teaspoon of salt. In a medium bowl, mix these dry ingredients well. This step helps blend the flavors evenly. Set the bowl aside for later use. In a large bowl, cream ½ cup of softened unsalted butter and 1 cup of granulated sugar. Use an electric mixer to mix them until light and fluffy. This should take about 3-4 minutes. Next, add 1 large egg and beat it into the mixture until smooth. Now, stir in 1 cup of canned pumpkin puree and 1 teaspoon of vanilla extract. Mix until everything is well combined. Gradually add the dry ingredients to this mixture, alternating with ½ cup of buttermilk. Start and end with the dry mix. Be careful not to overmix. If you like, fold in ½ cup of chopped pecans for extra crunch. Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing the cups. Scoop the muffin batter into the cups, filling each about two-thirds full. In a small bowl, mix ¼ cup of brown sugar and 1 tablespoon of ground cinnamon for a topping. Sprinkle this mixture on top of each muffin. Place the muffin tin in the oven and bake for 20-25 minutes. Check if they are done by inserting a toothpick into the center. If it comes out clean, they are ready. Let the muffins cool in the tin for about 5 minutes, then move them to a wire rack to cool completely. Enjoy your warm and cozy treats! To make the best pumpkin spice coffee cake muffins, follow these tips: - Measure Flour Correctly: Spoon flour into your measuring cup. Avoid scooping directly from the bag. This keeps muffins light. - Room Temperature Ingredients: Use room temperature butter, egg, and buttermilk. They mix better and create a smoother batter. - Don’t Overmix: Mix until just combined. Overmixing makes muffins dense. A few lumps are okay. - Use Fresh Spices: Fresh pumpkin pie spice adds more flavor. Check the expiration date on your spices. When baking, some errors can spoil your muffins: - Ignoring Oven Temperature: Always preheat the oven. A hot oven gives muffins a good rise. - Skipping the Topping: The brown sugar and cinnamon topping adds a nice crunch. Don’t skip it! - Filling Muffin Cups Too Full: Fill cups only two-thirds full. This allows space for rising. - Not Testing for Doneness: Use a toothpick to check. If it comes out clean, your muffins are done. Having the right tools helps a lot: - Muffin Tin: A good quality non-stick muffin tin is key. It helps muffins release easily. - Mixing Bowls: Use large bowls for mixing. This gives you space to stir without mess. - Electric Mixer: A hand mixer makes creaming butter and sugar simple. It saves time and effort. - Measuring Cups and Spoons: Accurate measurements are crucial. Use dry measuring cups for flour and sugar. With these tips, you’ll create warm, cozy muffins perfect for any occasion. Happy baking! {{image_4}} You can make these muffins gluten-free. Simply swap the all-purpose flour for a gluten-free blend. Look for a mix that has xanthan gum in it. This will help keep your muffins light and fluffy. Follow the same steps in the recipe. You will enjoy the warm spices without worry. To make vegan pumpkin muffins, replace the egg with a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. Use plant-based butter instead of regular butter. Choose almond or oat milk in place of buttermilk. These swaps keep the great taste while being plant-based. You can add extra flavors to these muffins. For a sweet surprise, fold in chocolate chips. They go well with pumpkin spice. You can also add dried fruit like cranberries or raisins. This adds a chewy texture. Chopped nuts like walnuts or pecans give a nice crunch. Feel free to mix and match your favorites! To keep your muffins fresh, store them in an airtight container. Place them at room temperature for up to three days. If you want to keep them longer, refrigerate them for up to a week. Just make sure to let them cool completely before storing. This helps prevent moisture buildup. Freezing muffins is a great way to enjoy them later. First, let the muffins cool fully. Then, wrap each muffin in plastic wrap or aluminum foil. Place them in a freezer bag to keep them safe from freezer burn. You can freeze them for up to three months. Label the bag with the date, so you know when to eat them! To reheat, take a muffin out of the freezer. Remove the wrap and place it on a microwave-safe plate. Heat it in the microwave for about 20-30 seconds. If you want a crispier texture, pop it in the oven. Preheat the oven to 350°F (175°C) and bake for about 10 minutes. Enjoy your warm, cozy muffin! Yes, you can use fresh pumpkin. First, roast or steam the pumpkin to soften it. After that, mash it until smooth. You will need about the same amount as canned pumpkin. Fresh pumpkin gives a vibrant flavor, but it may be a bit watery. Make sure to drain excess moisture for the best results. If you don't have buttermilk, you can make a quick substitute. Mix ½ cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for five minutes. This mixture will mimic buttermilk's tangy flavor and acidity. You can also use plain yogurt or sour cream mixed with water for a similar effect. To check if the muffins are done, insert a toothpick into the center of one muffin. If it comes out clean or with a few crumbs, your muffins are ready. If it has wet batter, they need more time. Keep an eye on them, as baking times can vary based on your oven. This blog post covered how to make delicious muffins from scratch. We explored key ingredients, like flour and optional add-ins. I shared step-by-step instructions to prep, mix, and bake. You learned tips for perfect muffins, common mistakes, and helpful tools. We also talked about tasty variations and how to store leftovers. In closing, baking can be fun and easy. Enjoy experimenting with flavors and sharing your tasty treats!

Pumpkin Spice Coffee Cake Muffins

Indulge in the cozy flavors of fall with these delicious Pumpkin Spice Coffee Cake Muffins! Perfectly spiced and delightfully moist, this recipe combines pumpkin puree, warm spices, and a sweet cinnamon topping for a treat you won't want to miss. Easy to make in just 40 minutes, these muffins are ideal for breakfast or snacks. Click through to explore the full recipe and whip up a batch today!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon pumpkin pie spice

¼ teaspoon salt

½ cup unsalted butter, softened to room temperature

1 cup granulated sugar

1 large egg

1 cup canned pumpkin puree

1 teaspoon vanilla extract

½ cup buttermilk (or milk)

½ cup chopped pecans (optional for added crunch)

¼ cup brown sugar (for topping)

1 tablespoon ground cinnamon (for topping)

Instructions
 

Preheat your oven to 350°F (175°C). Line a standard muffin tin with paper liners or lightly grease the cups to prevent sticking.

    In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt. Whisk these dry ingredients together until evenly blended, then set aside.

      In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3-4 minutes.

        Crack the egg into the butter-sugar mixture and beat until fully incorporated and smooth.

          Stir in the pumpkin puree and vanilla extract, mixing until the batter is well combined and free of lumps.

            Gradually add the reserved dry ingredients to the wet mixture, alternating with the buttermilk. Start and finish with the dry ingredients, and mix until just combined. Be careful not to overmix, as this may result in dense muffins.

              If desired, gently fold in the chopped pecans for an added layer of flavor and texture.

                In a small bowl, combine the brown sugar and ground cinnamon, mixing well to create a sweet topping.

                  Scoop the muffin batter into the prepared muffin tin, filling each liner about two-thirds full to allow room for rising.

                    Generously sprinkle the brown sugar-cinnamon mixture on top of each muffin before baking for a delightful crust.

                      Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                        Once baked, let the muffins cool in the tin for about 5 minutes before carefully transferring them to a wire rack to cool completely.

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

                            - Presentation Tips: For an inviting touch, serve these muffins on a rustic wooden platter, dusted lightly with powdered sugar, and accompanied by a small bowl of whipped cream cheese for spreading. Enjoy with a hot cup of coffee or tea!