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Bakery-Style Pumpkin Muffins with Crispy Streusel

bakery-style pumpkin muffins - featured image
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These bakery-style pumpkin muffins feature a moist, spiced cake base topped with a crunchy, buttery streusel. They are quick to make, use simple pantry ingredients, and deliver a comforting fall flavor perfect for busy mornings.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree
  • 1/2 cup milk (whole or dairy-free alternative)
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour (for streusel)
  • 1/4 cup packed brown sugar (for streusel)
  • 1/2 teaspoon cinnamon (for streusel)
  • 3 tablespoons cold unsalted butter, cubed (for streusel)
  • 1/4 cup chopped pecans or walnuts (optional, for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together 2 cups flour, baking powder, baking soda, pumpkin pie spice, and salt.
  3. In a separate medium bowl, whisk melted butter, granulated sugar, and brown sugar until smooth.
  4. Add eggs one at a time to the wet mixture, whisking well after each addition.
  5. Stir in pumpkin puree, milk, and vanilla extract until smooth.
  6. Pour wet ingredients into dry ingredients and gently fold together with a spatula until just combined. Do not overmix; batter should remain lumpy.
  7. In a small bowl, combine 1/2 cup flour, 1/4 cup brown sugar, cinnamon, and nuts. Cut in cold cubed butter using a fork until coarse crumbs form.
  8. Divide batter evenly among muffin cups, filling them about 2/3 full.
  9. Generously sprinkle streusel topping over each muffin, pressing slightly to adhere.
  10. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  11. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid tough muffins. Ensure butter is cold for the streusel to maintain crunch. Room temperature eggs help emulsify the batter better. Fresh pumpkin can be used but must be drained of excess moisture.

Nutrition

Keywords: pumpkin muffins, streusel topping, fall baking, easy muffin recipe, bakery style muffins, gluten-free option, dairy-free option

Find it online: https://evabakery.com/bakery-style-pumpkin-muffins-with-crispy-streusel-3-ingredient-easy/