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Easy Bakery-Style Pumpkin Streusel Muffins: Best Fall Treat

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These Easy Bakery-Style Pumpkin Streusel Muffins are light, tender, and topped with a buttery cinnamon streusel that melts into the muffin as it bakes. They’re quick to make with simple ingredients and deliver that iconic domed top and crunchy topping you’d expect from a professional bakery.

Ingredients

  • All-purpose flour (2 cups / 240g)
  • Granulated sugar (3/4 cup / 150g)
  • Brown sugar, packed (1/2 cup / 100g)
  • Pumpkin puree (1 cup / 240g)
  • Vegetable oil (1/3 cup / 80ml)
  • Melted butter (1/4 cup / 60g)
  • Large eggs (2)
  • Vanilla extract (2 teaspoons)
  • Buttermilk (1/2 cup / 120ml)
  • Pumpkin pie spice (2 teaspoons)
  • Baking powder (1 1/2 teaspoons)
  • Baking soda (1/2 teaspoon)
  • Salt (1/2 teaspoon)
  • All-purpose flour (1/2 cup / 60g) for streusel
  • Brown sugar, packed (1/4 cup / 50g) for streusel
  • Granulated sugar (2 tablespoons / 25g) for streusel
  • Cinnamon (1 teaspoon) for streusel
  • Cold butter, cubed (1/4 cup / 60g) for streusel

Instructions

  1. Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
  2. Make the streusel: In a small bowl, combine 1/2 cup flour, 1/4 cup packed brown sugar, 2 tablespoons granulated sugar, and 1 teaspoon cinnamon. Add 1/4 cup cold butter cut into small cubes. Use a pastry cutter or two forks to cut the butter into the dry ingredients until the mixture looks like coarse sand with some pea-sized butter pieces. Refrigerate while you make the batter.
  3. Mix the dry ingredients: In a medium bowl, whisk together 2 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons pumpkin pie spice. Set aside.
  4. Mix the wet ingredients: In a separate large bowl, whisk together 3/4 cup granulated sugar and 1/2 cup packed brown sugar. Add 2 large eggs and whisk until smooth and slightly lighter in color—about 30 seconds. Add 1 cup pumpkin puree, 1/3 cup vegetable oil, 1/4 cup melted butter (cooled slightly), and 2 teaspoons vanilla extract. Whisk until well combined.
  5. Alternate adding dry ingredients and buttermilk: Add half the dry ingredients to the wet mixture and stir gently with a spatula until just combined. Add 1/2 cup buttermilk and stir again. Add the remaining dry ingredients and fold until no streaks of flour remain. Do not overmix; a few lumps are fine.
  6. Let the batter rest: Cover the bowl with a clean kitchen towel and let it sit at room temperature for 5 minutes. This helps create tall, domed tops.
  7. Fill the muffin cups: Use a cookie scoop or spoon to divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  8. Add the streusel topping: Sprinkle the streusel generously over each muffin, pressing it down gently so it sticks to the batter.
  9. Bake at high heat first: Place the muffin tin in the preheated 425°F oven and bake for 5 minutes.
  10. Reduce the temperature and finish baking: Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 13-15 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  11. Cool properly: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Keep the streusel cold until ready to use. Let muffins cool completely before serving to allow the streusel to set. Muffins taste even better the next day.

Nutrition

Keywords: pumpkin muffins, streusel muffins, bakery-style muffins, fall muffins, pumpkin streusel, easy pumpkin muffins

Find it online: https://jollyfork.com/easy-bakery-style-pumpkin-streusel-muffins-best-fall-treat/