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To make pumpkin spice coffee cake muffins, gather these key ingredients: - 1 cup all-purpose flour - 1/2 cup brown sugar - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1/4 teaspoon salt - 1/2 cup canned pumpkin puree - 1/4 cup unsweetened applesauce - 1/4 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup chopped walnuts or pecans (optional) - 1/4 cup powdered sugar (for dusting) You can add nuts for crunch. Walnuts or pecans work great. If you want a sweeter muffin, add chocolate chips. For a dairy-free option, replace eggs with flax eggs. Applesauce can be swapped for yogurt or mashed banana. Use almond flour for a gluten-free twist. These muffins have warm, spicy notes from cinnamon, nutmeg, and ginger. The pumpkin adds moisture and a subtle sweetness. The brown sugar gives a rich, caramel flavor. If you use nuts, they add a delightful crunch. Dusting with powdered sugar makes them look lovely and adds a sweet finish. Enjoy these with coffee to balance the flavors! First, set your oven to 350°F (175°C). This step is key for baking. While it heats, line a muffin tin with liners or spray it with non-stick spray. This helps the muffins pop out easily when they're done. Next, grab a large bowl. In this bowl, whisk together the dry ingredients. Combine 1 cup of flour, 1/2 cup of brown sugar, and the baking powder and soda. Add in 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon each of ginger, cloves, and salt. Mix these until they are well combined. This blend gives your muffins that warm fall flavor. Now, take another bowl for the wet ingredients. Mix together 1/2 cup of pumpkin puree, 1/4 cup of applesauce, and 1/4 cup of vegetable oil. Crack in 2 large eggs and add 1 teaspoon of vanilla extract. Stir this mixture until it's smooth. This step adds moisture and richness to your muffins. Pour the wet mixture into the dry bowl. Gently fold them together until just combined. A few lumps are fine. If you like, fold in 1/2 cup of chopped nuts for extra crunch. Then, fill each muffin cup about 2/3 full with batter. This way, they have room to rise. Place the muffin tin in your preheated oven. Bake for 18-20 minutes. To check if they’re done, insert a toothpick into the center. If it comes out clean, they are ready. After baking, let the muffins cool in the tin for 5 minutes. Then, move them to a wire rack. Once cool, dust the tops with powdered sugar for a sweet finish. Enjoy the lovely smell while they cool! To get that soft, fluffy muffin texture, remember these tips. First, mix your dry and wet ingredients separately before combining. This keeps the flour from clumping and helps the muffins rise. Do not overmix the batter. A few lumps are okay. They help create a light texture. Also, fill each muffin cup about two-thirds full. This gives them room to rise without spilling over. Avoid these common mistakes for the best muffins. Do not skip the baking powder and baking soda. They are key for the right rise. Check your oven temperature with a thermometer. An oven that is too hot can burn the muffins, while one that is too cool can leave them dense. Lastly, do not open the oven door too early. This can cause the muffins to sink. Serve your muffins warm for the best taste. A dusting of powdered sugar adds sweetness. Pair them with a hot cup of coffee or tea. You can also serve them with a dollop of whipped cream for a treat. For a fun twist, try adding some maple syrup on top. The flavors mix perfectly with the pumpkin spice. Enjoy your muffins on a cozy morning or as a snack! {{image_2}} You can make these muffins gluten-free easily. Use a gluten-free flour blend instead of all-purpose flour. Brands like Bob's Red Mill work great. Just make sure it has xanthan gum for better texture. This swap keeps your muffins light and fluffy. To make these muffins vegan, replace eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes. Use almond milk or any plant milk instead of dairy. Also, replace the vegetable oil with melted coconut oil. These changes will keep the muffins moist and tasty. Want to mix things up? Add chocolate chips for a sweet twist. You can also fold in dried cranberries or raisins for a fruity touch. If you love nuts, use pecans or walnuts. Each option brings a unique flavor to your muffins. You can even try a swirl of cream cheese for a rich bite. To keep your pumpkin spice coffee cake muffins fresh, use an airtight container. Place the muffins in a single layer. If you stack them, add parchment paper between layers to prevent sticking. Store them at room temperature for up to three days. For longer storage, consider the fridge. You can freeze these muffins for up to three months. Wrap each muffin tightly in plastic wrap. Then, place them in a freezer bag. Label the bag with the date. When you're ready to eat, remove a muffin and thaw it at room temperature. You can also heat it in the microwave for about 15 seconds. These muffins stay fresh for about three days at room temperature. In the fridge, they last up to a week. If you freeze them, they maintain quality for three months. Always check for changes in smell or texture before eating. Enjoy your muffins while they're still tasty! To make pumpkin spice coffee cake muffins from scratch, gather your ingredients first. You need flour, brown sugar, baking powder, baking soda, spices, salt, pumpkin puree, applesauce, oil, eggs, and vanilla. Mix the dry ingredients in one bowl. In another bowl, mix the wet ingredients until smooth. Then, combine both mixtures carefully. Fill muffin cups and bake for 18-20 minutes. Yes, you can use fresh pumpkin instead of canned. Just cook and mash the pumpkin first. Make sure it is smooth and not too watery. Fresh pumpkin gives a nice taste. If you need a substitute for applesauce, try using mashed banana or yogurt. Both options will keep the muffins moist. You can also use pureed pears if you have them. These muffins last about 3-5 days when stored at room temperature. Keep them in an airtight container to maintain freshness. You can also refrigerate them to extend their shelf life a bit longer. Serve these muffins warm or at room temperature for the best taste. Pair them with coffee or tea for a cozy treat. Dust them with powdered sugar for a sweet touch. Add a sprinkle of cinnamon on top for extra flavor. Enjoy! This blog post covered making delicious pumpkin spice coffee cake muffins. We explored the key ingredients and optional add-ins that boost flavor. The step-by-step instructions ensure you mix and bake them perfectly. I shared tips for the best texture and common mistakes to avoid. You also learned about gluten-free and vegan options. Finally, I detailed storage methods to keep your muffins fresh. Enjoy your baking journey! You'll love these muffins warm or cooled.

Pumpkin Spice Coffee Cake Muffins

Bake the ultimate fall treat with these Pumpkin Spice Coffee Cake Muffins! Combining warm spices and pumpkin goodness, these muffins are perfect for cozy mornings or a delightful dessert. In just 35 minutes, you’ll have 12 delicious muffins that are easy to make and delightful to share. Click through for the full recipe and transform your kitchen into a warm, inviting space with these delightful muffins!
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Ingredients
  

1 cup all-purpose flour

1/2 cup brown sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon salt

1/2 cup canned pumpkin puree

1/4 cup unsweetened applesauce

1/4 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1/2 cup chopped walnuts or pecans (optional)

1/4 cup powdered sugar (for dusting)

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with muffin liners or spray with non-stick spray.

    In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until well combined.

      In another bowl, mix the pumpkin puree, applesauce, vegetable oil, eggs, and vanilla extract until smooth.

        Pour the wet ingredients into the dry ingredients and fold gently until just combined. Be careful not to overmix; a few lumps are okay. If using, fold in the nuts.

          Divide the batter evenly among the muffin cups, filling each about 2/3 full.

            Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

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

                After cooling, dust the tops with powdered sugar for a sweet finish.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                    - Presentation Tips: Serve the muffins on a whimsical platter, perhaps alongside a steaming cup of coffee. Garnish with a sprinkle of cinnamon for added flair.