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Bakery-Style Pumpkin Streusel Muffins

bakery-style pumpkin streusel muffins - featured image
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Moist, tender, and bursting with flavor, these bakery-style pumpkin muffins feature a delicious streusel topping. They are quick to make, use simple ingredients, and deliver the perfect balance of spice and sweetness.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups (340g) pure pumpkin puree
  • 1/2 cup (120ml) vegetable oil
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (60g) all-purpose flour (for streusel)
  • 1/3 cup (65g) brown sugar (for streusel)
  • 4 tablespoons (55g) cold unsalted butter, cubed (for streusel)
  • 1/2 teaspoon cinnamon (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease thoroughly.
  2. In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, 1 1/2 tsp cinnamon, ginger, and nutmeg until no lumps remain.
  3. In a separate medium bowl, whisk vegetable oil, granulated sugar, and brown sugar. Add eggs one at a time, whisking after each addition. Stir in vanilla extract and pumpkin puree until smooth.
  4. Pour wet ingredients into dry ingredients. Gently fold together with a spatula until flour just disappears. Do not overmix.
  5. In a small bowl, combine 1/2 cup flour, 1/3 cup brown sugar, 1/2 tsp cinnamon, and cold cubed butter. Rub butter into flour with fingers or a pastry cutter until large, uneven crumbs form.
  6. Divide batter evenly among muffin cups, filling them about 3/4 full. Spoon streusel topping generously over each muffin and press slightly to adhere.
  7. Bake for 20-22 minutes until a toothpick inserted into the center comes out clean or with moist crumbs. Do not open oven before 18 minutes.
  8. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm.

Notes

Ensure pumpkin puree is at room temperature to prevent heavy batter. Measure flour by spooning it into the cup and leveling it off to avoid dry muffins. Keep streusel ingredients cool until baking to maintain texture. Muffins can be frozen for up to 3 months and reheated in the microwave.

Nutrition

Keywords: pumpkin muffins, streusel muffins, bakery style muffins, fall baking, easy muffin recipe, pumpkin spice, breakfast muffins

Find it online: https://sizzlesprout.com/bakery-style-pumpkin-streusel-muffins-best-easy-recipe/