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- 1 ½ cups all-purpose flour - ½ teaspoon baking soda - ½ teaspoon baking powder - 1 teaspoon ground cinnamon - 1 teaspoon pumpkin pie spice - ¼ teaspoon salt - 1 cup granulated sugar - ½ cup unsalted butter, softened - 2 large eggs - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract - ½ cup chopped walnuts - Topping ingredients: - ¾ cup brown sugar - 1 teaspoon cinnamon - ½ cup oats - ½ cup flour These ingredients create a warm and cozy treat. The dry ingredients mix the flour with spices to capture the essence of fall. The baking soda and baking powder help the muffins rise. The wet ingredients mix sweet flavors with the creamy pumpkin. This gives the muffins their rich taste and moist texture. Adding walnuts gives a nice crunch, but they are optional. The topping is a game-changer. Brown sugar, oats, and cinnamon create a sweet, crunchy layer. It contrasts perfectly with the soft muffin base. You can adjust the topping to your taste. If you love more crunch, add more oats. This recipe is flexible, making it easy to customize for you and your family. - Preheat your oven to 350°F (175°C). This helps the muffins bake evenly. - In a bowl, whisk together 1 ½ cups of flour, baking soda, baking powder, ground cinnamon, pumpkin pie spice, and salt. Set this aside. - In a large bowl, beat ½ cup of softened butter and 1 cup of granulated sugar until it's light and fluffy. This takes about 2-3 minutes. - Add in 2 large eggs, one at a time. Mix well after each egg. This helps the batter blend smoothly. - Next, stir in 1 cup of canned pumpkin puree and 1 teaspoon of vanilla extract until the mixture is smooth. This gives the muffins their rich flavor. - Gradually fold in your dry ingredients. If you like, you can add ½ cup of chopped walnuts for a nice crunch. Be gentle when mixing to avoid tough muffins. - In a separate bowl, mix ¾ cup of brown sugar, ½ cup of oats, ½ cup of flour, and 1 teaspoon of cinnamon for the topping. This adds a great texture. - Spoon the muffin batter into your prepared muffin tin, filling each cup about two-thirds full. - Sprinkle the topping mixture generously on each muffin. This adds a sweet crunch on top. - Bake in your preheated oven for 18-22 minutes. Check with a toothpick. If it comes out clean, the muffins are ready. - Let the muffins cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. - Make sure your butter is softened. This helps it mix better. - Don’t overmix the batter. A few lumps are okay for fluffiness. - Use a toothpick to check if muffins are done. It should come out clean. - Serve your muffins warm with a light dusting of powdered sugar. - Pair them with cream cheese spread for extra flavor and creaminess. - Always measure your ingredients accurately. This keeps your muffins perfect. - Avoid overbaking. This can dry out your muffins and ruin the taste. {{image_2}} You can easily change the flavor of these muffins. - Add chocolate chips for a sweeter treat. They melt and make each bite delightful. - Substitute pecans for walnuts if you want a different taste. Pecans add a rich, buttery flavor. Want to make these muffins a bit healthier? - Use whole wheat flour for added fiber. This makes them heartier and more filling. - Replace sugar with a sugar substitute. This option keeps the sweetness without extra calories. You can also switch things up for the seasons. - Incorporate cranberries for a holiday twist. They add a tart burst of flavor. - Try swapping pumpkin for sweet potato puree. Sweet potatoes give a creamy texture and unique taste. To keep your Pumpkin Spice Coffee Cake Muffins fresh, store them in an airtight container at room temperature. This method works well for daily snacks. If you want them to last longer, refrigerate them. They stay good in the fridge for up to a week. If you have extra muffins, freeze them for later. Wrap each muffin in plastic wrap and place them in a freezer bag. They can last for up to three months this way. When you're ready to enjoy, simply thaw them at room temperature. You can also microwave them for a warm treat in just a few seconds. Reheating is easy and quick. For soft muffins, pop them in the microwave for 10 to 15 seconds. If you prefer a crispy exterior, use the oven. Just place the muffins on a baking sheet and heat at 350°F (175°C) for a few minutes. Enjoy your delicious muffins warm! Yes, but ensure it’s pureed and cooked down properly. Fresh pumpkin can add more flavor. Just bake the pumpkin until soft, then blend until smooth. This makes a great base for your muffins. They can last up to one week at room temperature. Store them in an airtight container. This keeps them fresh and moist. You can also place them in the fridge for longer life. Substitute with a gluten-free flour blend for a safe option. Many blends work well in baking. Look for one with a good mix of flours like almond or coconut. This way, everyone can enjoy these muffins! You can create delicious pumpkin muffins with simple ingredients. We covered dry and wet ingredients, plus optional add-ins for flavor. Follow the step-by-step guide for perfect muffins every time. Remember to avoid common baking mistakes. You can also try fun variations and store muffins for future snacks. Enjoy these sweet treats warm with your favorite toppings. Happy baking!

Pumpkin Spice Coffee Cake Muffins

Indulge in the cozy flavors of fall with these delicious Pumpkin Spice Coffee Cake Muffins! Made with warm spices, pumpkin puree, and a crunchy topping, these muffins are perfect for breakfast or as a sweet snack. Follow our easy step-by-step recipe to whip up a batch that will impress your family and friends. Click through to explore the recipe and bring this seasonal delight to your kitchen! #PumpkinSpice #FallBaking #CoffeeCakeMuffins #BakingJoy
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Ingredients
  

1 ½ cups all-purpose flour

1 cup granulated sugar

½ teaspoon baking soda

½ teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

¼ teaspoon salt

½ cup unsalted butter, softened

2 large eggs

1 cup canned pumpkin puree

1 teaspoon vanilla extract

½ cup chopped walnuts (optional)

¾ cup brown sugar (for topping)

1 teaspoon cinnamon (for topping)

½ cup oats (for topping)

½ cup flour (for topping)

Instructions
 

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

    In a medium bowl, whisk together 1 ½ cups of flour, baking soda, baking powder, ground cinnamon, pumpkin pie spice, and salt. Set aside.

      In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

        Add the eggs, one at a time, mixing well after each addition. Then, add the pumpkin puree and vanilla extract, mixing until smooth.

          Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.

            If using, fold in the chopped walnuts for added texture.

              In a separate bowl, mix together the brown sugar, oats, flour, and cinnamon for the topping. This will add a delicious crunch on the muffins.

                Spoon the muffin batter into the prepared muffin tin, filling each cup about two-thirds full.

                  Sprinkle the brown sugar oat mixture generously on top of each muffin.

                    Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

                      Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

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

                          - Presentation Tips: Serve the muffins warm, dusted with a light sprinkle of powdered sugar and accompanied by a small dish of cream cheese spread on the side for an extra indulgent touch. Enjoy these delightful fall treats with a cup of your favorite coffee!