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Best Easy Bakery-Style Pumpkin Muffins with Streusel

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These quick and easy bakery-style pumpkin muffins with a crunchy streusel topping come together in under 40 minutes. With simple ingredients and a few smart techniques, you’ll get perfectly domed, tender, and moist muffins every time.

Ingredients

  • All-purpose flour, 2 cups (240g)
  • Granulated sugar, 1 cup (200g)
  • Light brown sugar, 1/2 cup (100g), packed
  • Baking powder, 2 teaspoons
  • Baking soda, 1/2 teaspoon
  • Salt, 1/2 teaspoon
  • Ground cinnamon, 2 teaspoons
  • Ground nutmeg, 1/2 teaspoon
  • Ground ginger, 1/2 teaspoon
  • Ground cloves, 1/4 teaspoon
  • Canned pumpkin puree, 1 can (15 oz or 425g)
  • Large eggs, 2
  • Vegetable oil, 1/2 cup (120ml)
  • Milk, 1/4 cup (60ml)
  • Vanilla extract, 2 teaspoons
  • All-purpose flour, 1/2 cup (60g) (for streusel)
  • Light brown sugar, 1/4 cup (50g), packed (for streusel)
  • Granulated sugar, 2 tablespoons (25g) (for streusel)
  • Ground cinnamon, 1 teaspoon (for streusel)
  • Salt, 1/8 teaspoon (for streusel)
  • Unsalted butter, 1/4 cup (56g), cold and cubed (for streusel)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease generously.
  2. Make the streusel: In a small bowl, combine 1/2 cup flour, 1/4 cup packed brown sugar, 2 tablespoons granulated sugar, 1 teaspoon cinnamon, and 1/8 teaspoon salt. Add cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse sand with some pea-sized clumps. Refrigerate while preparing the batter.
  3. Whisk dry ingredients: In a large bowl, combine 2 cups flour, 1 cup granulated sugar, 1/2 cup packed brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/4 teaspoon cloves. Whisk until evenly distributed.
  4. Mix wet ingredients: In a separate bowl, combine the entire can of pumpkin puree, 2 eggs, 1/2 cup vegetable oil, 1/4 cup milk, and 2 teaspoons vanilla extract. Whisk until smooth and glossy.
  5. Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold together gently with a cutting motion. Stop as soon as no streaks of flour remain. A few small lumps are fine.
  6. Fill the muffin cups: Divide the batter evenly among the 12 muffin cups, filling each cup all the way to the top.
  7. Add the streusel: Sprinkle the refrigerated streusel generously over each muffin, pressing down gently so it adheres.
  8. Bake at high heat: Place the muffin tin in the preheated 425°F oven. Bake for exactly 5 minutes without opening the door.
  9. Reduce temperature: After 5 minutes, reduce the oven temperature to 350°F (175°C) without opening the door. Bake for an additional 12-15 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Cool: Remove the muffin tin from the oven and let it cool on a wire rack for 5 minutes. Then transfer the muffins directly to the cooling rack to cool completely.

Notes

For best results, do not overmix the batter. Use room temperature ingredients. The initial high heat (425°F) is crucial for domed tops. Keep streusel cold until ready to use. Let muffins cool completely before storing to keep streusel crunchy.

Nutrition

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

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