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- 1 cup canned pumpkin puree - 1/2 cup brown sugar, packed - 1/4 cup granulated sugar - 2 large eggs - 1/2 cup vegetable oil These main ingredients bring rich flavor and moisture to the muffins. The canned pumpkin puree offers a sweet and earthy base. Brown sugar adds depth, while granulated sugar balances the taste. Eggs help bind the mix and provide structure. Vegetable oil keeps the muffins soft and fluffy. - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon nutmeg - 1/4 teaspoon salt The dry ingredients create the perfect muffin texture. All-purpose flour gives stability. Baking powder and baking soda help the muffins rise. Ground cinnamon and nutmeg add warm spices that enhance the pumpkin's flavor. Salt rounds out the taste, making it complex and delightful. - 1 cup chopped pecans, toasted - 1/2 cup streusel topping Toppings add crunch and flavor. Chopped pecans bring a nutty taste that pairs well with pumpkin. Toasting them enhances their flavor. The streusel topping adds a sweet, crumbly layer that contrasts with the soft muffin. This mix of textures makes every bite a treat. 1. Preheat your oven to 350°F (175°C). This helps muffins bake evenly. 2. Line a muffin tin with paper liners. You can also grease it with non-stick spray. 3. In a small bowl, prepare the streusel topping. Combine 1/2 cup flour, 1/3 cup brown sugar, chopped pecans, and 1/2 teaspoon cinnamon. 4. Add 3 tablespoons of cold, cubed butter. Mix until it looks crumbly. Set this aside for later. 1. In a large bowl, mix 1 cup of pumpkin puree with 1/2 cup brown sugar and 1/4 cup granulated sugar. 2. Crack in 2 large eggs and add 1/2 cup vegetable oil. 3. Pour in 1 teaspoon vanilla extract. Whisk everything until smooth. 1. In another bowl, sift together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt. 2. Fold this dry mix into the wet mixture gently. It’s okay if there are a few lumps. 3. Carefully fold in 1 cup of toasted pecans. 1. Use a spoon to divide the batter evenly into the muffin cups. Fill each about 2/3 full. 2. Evenly sprinkle the prepared streusel topping over each muffin. 1. Place the muffin tin in the preheated oven. Bake for 18-22 minutes. 2. To check if they are done, insert a toothpick into the center. If it comes out clean, they are ready. 3. Let the muffins cool in the pan for about 5 minutes, then move them to a wire rack to cool completely. - Know your oven for accurate baking time. Ovens can vary, so check early. I find that my oven often bakes faster than the time listed. - How to check for doneness? Insert a toothpick into the center. If it comes out clean, your muffins are ready. - Preventing overmixing is key. Mix until just combined. A few lumps are okay; this helps keep muffins fluffy. - Ensuring moist muffins comes from using enough pumpkin puree and not overbaking. The pumpkin adds moisture, so embrace it! - For presentation, serve these muffins warm on a rustic wooden platter. Add whole pecans and a sprinkle of powdered sugar to impress! - Pair your muffins with hot coffee or spiced tea. The flavors blend perfectly and enhance the cozy vibe. {{image_2}} To make gluten-free pumpkin pecan coffee cake muffins, you can use a gluten-free flour blend. Brands like Bob's Red Mill or King Arthur offer great options. Look for blends that include xanthan gum, which helps with texture. You can also mix almond flour and coconut flour for a nutty taste. Just remember, the ratio may vary, so follow the package instructions for best results. If you want vegan muffins, replace eggs with flaxseed meal or applesauce. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg. For dairy, swap vegetable oil with coconut oil or any plant-based oil. Use a non-dairy milk option like almond or oat milk instead of regular milk. These swaps keep the muffins moist and delicious. Add dried fruits like cranberries or raisins for extra sweetness. Chopped apples or pears can also bring a nice texture. If you're feeling adventurous, try adding spices like ginger or cloves. A pinch of cardamom can also enhance the pumpkin flavor. Mixing and matching these ingredients can turn your muffins into a new treat each time! To keep your pumpkin pecan coffee cake muffins fresh, place them in an airtight container. This helps lock in moisture and flavor. You can store them at room temperature for up to three days. If you want to keep them longer, put them in the fridge. They will last about a week this way. Just make sure to let them cool completely before sealing them up. If you want to enjoy these muffins later, freezing is a great option. Start by letting the muffins cool fully. Wrap each muffin in plastic wrap. Then, place them in a freezer-safe bag or container. This keeps them fresh for up to three months. When you’re ready to indulge, simply thaw them at room temperature or heat them in the microwave. To warm up your muffins, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and cover them with foil. Heat them for about 10-15 minutes. This method keeps them moist and tasty. You can also use the microwave for a quick fix. Heat each muffin for about 15-20 seconds. Enjoy your warm, delicious treat! Yes, you can use fresh pumpkin. Start with a small pumpkin. Cut it in half and remove the seeds. Roast the halves cut-side down until soft. This takes about 45 minutes at 350°F (175°C). Once cool, scoop out the flesh and mash it. You need 1 cup of fresh puree for this recipe. This will give a fresh flavor and nice texture. To check if the muffins are done, insert a toothpick into the center. If it comes out clean or with a few crumbs, they are done. If the toothpick has wet batter, bake for a few more minutes. The muffins should also look golden brown on top. Trust your eyes and the toothpick! Yes, you can make the batter ahead of time. Store it in the fridge for up to 24 hours. Cover the bowl tightly with plastic wrap. When ready to bake, let it sit for a few minutes at room temperature. Stir gently before filling the muffin cups. This helps keep them fluffy and moist! You learned about making the best pumpkin muffins. We covered key ingredients and simple steps. Each tip helps you bake perfect, moist muffins every time. Use variations to mix things up or adapt to your needs. Store your treats well for fresh enjoyment later. Follow these ideas to impress at your next gathering. Enjoy your baking adventure and share your delicious muffins with others!

Pumpkin Pecan Coffee Cake Muffins

Indulge in the warm flavors of fall with these delightful Pumpkin Pecan Coffee Cake Muffins! Moist and scrumptious, these muffins combine pumpkin puree with toasted pecans and topped with a buttery streusel for the perfect treat anytime. Easy to make with simple ingredients, they’re ideal for breakfast or a cozy afternoon snack. Click through to explore the full recipe and elevate your baking game this season!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup brown sugar, packed

1/4 cup granulated sugar

2 large eggs

1/2 cup vegetable oil

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1 cup chopped pecans, toasted

1/2 cup streusel topping (see below)

Streusel Topping:

1/2 cup all-purpose flour

1/3 cup brown sugar, packed

1/4 cup chopped pecans

1/2 teaspoon ground cinnamon

3 tablespoons cold butter, cubed

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with non-stick spray.

    Make the Streusel Topping: In a small bowl, combine 1/2 cup of flour, 1/3 cup brown sugar, chopped pecans, and 1/2 teaspoon cinnamon. Add the cubed cold butter and mix with a fork or your fingers until crumbly. Set aside.

      Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract until smooth and well combined.

        Combine Dry Ingredients: In another bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

          Combine Mixtures: Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix; a few lumps are okay. Gently fold in the toasted pecans.

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

              Add Streusel Topping: Sprinkle the prepared streusel topping evenly over each muffin.

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

                  Cool: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

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

                      - Presentation Tips: Serve these muffins warm on a rustic wooden platter, garnished with whole pecans and a sprinkle of powdered sugar for a cozy autumn feel!