Description
Indulge in the perfect fall treat with our Pumpkin Coffee Cake Muffins recipe. Learn how to make these moist and flavorful muffins that are sure to become a favorite!
Ingredients
Scale
- 6 tablespoons (90 ml) unsalted butter, gently melted (85 grams)
- 1/3 cup (80 ml) granulated sugar (71 grams)
- 1/3 cup (80 ml) dark or light brown sugar, lightly packed (73 grams)
- 1 1/4 cups (300 ml) all-purpose flour (162 grams)
- 1/4 teaspoon (1 ml) baking soda
- 1 1/4 teaspoon (6 ml) baking powder
- 1/2 teaspoon (3 ml) Diamond Crystal kosher salt
- 1 large egg
- 3/4 cup (180 ml) organic pumpkin purée, 7.5 ounces (213 g) from a 15-ounce can
- 1/4 cup (60 ml) whole milk or plant-based alternative (60 milliliters)
- 1 tablespoon (15 ml) vegetable oil (15 grams)
- 1 teaspoon (5 ml) vanilla extract
- 1 1/4 teaspoons (6 ml) ground cinnamon
- 1/4 teaspoon (1 ml) ground nutmeg
- 1/4 teaspoon (1 ml) ground ginger
- 1/2 teaspoon (3 ml) espresso powder
- 1/4 cup (60 ml) dark brown sugar (55 grams)
- 1 teaspoon (5 ml) ground cinnamon
- 1 teaspoon (5 ml) espresso powder
- Pinch of salt
Instructions
- Begin by setting your oven to 400°F. Lightly oil the top surface of a typical 12-slot muffin pan and line 6 slots, spacing them out.
- In a bowl, blend the all-purpose flour, kosher salt, baking powder, and baking soda thoroughly.
- Prepare the muffin dough. In a large bowl, combine the melted butter and sugars using a whisk.
- Incorporate the dry mixture into the buttery sugar blend until it takes on a crumbly texture. Save 1/4 cup of these crumbs for the topping.
- Introduce the egg, pressing it into the sugar and butter with a spatula to slightly break apart the crumbs. Stir in the pumpkin purée, milk, vegetable oil, vanilla essence, cinnamon, nutmeg, ginger, and espresso powder until just mixed, allowing for some lumps.
- For the center layer, mix together dark brown sugar, espresso powder, cinnamon, and a pinch of salt.
- To assemble each muffin, first spoon a generous tablespoon of batter into each lined slot, followed by about 1 1/2 teaspoons of the sugar and spice mixture. Repeat this process. Finish with another generous tablespoon of batter and sprinkle some of the reserved crumb topping over it.
- Place the muffins on the middle oven rack and bake for 11 minutes. Then, reduce the temperature to 350°F, rotate the pan, and continue baking for another 12 minutes or until the muffin edges are golden and the tops spring back when gently touched.
- Let the muffins cool entirely while still in the pan.
Notes
- Use dark brown sugar for a richer flavor in the muffin batter.
- Reserve some crumb topping for each muffin to add a delicious crunch.
- Enhance pumpkin flavor by adding a dash of ground cloves to the spice mixture.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 260
- Fat: 11g
- Protein: 3g
Keywords: pumpkin muffins, cinnamon streusel, espresso topping, moist pumpkin, homemade muffins, fall baking
