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Perfect Pumpkin Muffins: Easy Bakery-Style Streusel Recipe

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These bakery-style pumpkin muffins are tall, tender, and packed with real pumpkin flavor. The buttery streusel topping adds the perfect crunch, making them the ultimate fall treat.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 1 can (15 oz / 425g) pumpkin puree
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • For the Streusel Topping:
  • ½ cup (60g) all-purpose flour
  • ½ cup (100g) brown sugar, packed
  • 1 teaspoon cinnamon
  • ¼ cup (60g) cold unsalted butter, cut into small cubes

Instructions

  1. Preheat your oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners.
  2. Make the streusel: In a small bowl, combine ½ cup flour, ½ cup brown sugar, and 1 teaspoon cinnamon. Add cold butter cubes. Use a pastry cutter or fingertips to work the butter into the dry ingredients until the mixture resembles coarse sand with some pea-sized butter bits. Refrigerate while making the batter.
  3. Mix dry ingredients: In a large bowl, whisk together 2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon.
  4. Mix wet ingredients: In a separate bowl, whisk together 1 cup granulated sugar, ½ cup brown sugar, 1 cup pumpkin puree, ½ cup vegetable oil, ¼ cup melted butter, 2 eggs, and 2 teaspoons vanilla extract until smooth.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined. Do not overmix; a few lumps are fine.
  6. Fill muffin cups: Use a ⅓-cup scoop or two spoons to divide batter evenly among the 12 cups, filling each about ¾ full.
  7. Add streusel: Remove streusel from fridge. Sprinkle generously over each muffin, pressing gently to adhere.
  8. Bake: Place pan in oven. Bake at 425°F for 5 minutes, then reduce temperature to 350°F (175°C) without opening the door. Bake for another 15-18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For taller muffin tops, use the high-heat start (425°F for 5 minutes). Keep streusel cold to prevent sinking. Use room temperature eggs to avoid lumps. Do not overmix the batter. Let muffins cool in the pan for exactly 5 minutes before transferring.

Nutrition

Keywords: pumpkin muffins, bakery-style muffins, streusel topping, fall baking, easy muffin recipe

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