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Cozy Bakery-Style Pumpkin Streusel Muffins

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These easy pumpkin streusel muffins are moist, tender, and packed with warm fall spices. A hidden pocket of crunchy streusel in every bite makes them taste like they came from a bakery.

Ingredients

Scale
  • For the Streusel Topping & Filling:
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (50g) packed light brown sugar
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons (42g) cold unsalted butter, cubed
  • For the Muffin Batter:
  • 1 3/4 cups (220g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1/4 cup (60ml) milk (whole milk preferred)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
  2. Make the streusel: In a small bowl, whisk together flour, brown sugar, granulated sugar, and cinnamon. Add cold cubed butter. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces. Refrigerate while you make the batter.
  3. Mix dry ingredients: In a large bowl, whisk together flour, both sugars, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  4. Mix wet ingredients: In a separate medium bowl, whisk together pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until smooth.
  5. Combine: Pour wet ingredients into dry ingredients. Use a rubber spatula to fold gently until just combined. Do not overmix; a few lumps are okay.
  6. Fill muffin cups: Divide batter evenly among the 12 muffin cups, filling each about 3/4 full. Press about 1 tablespoon of cold streusel gently into the center of each muffin, just below the surface. Sprinkle remaining streusel generously over the tops.
  7. Bake: Bake at 425°F (220°C) for 5 minutes. Without opening the oven, reduce temperature to 350°F (175°C) and bake for another 15-18 minutes, until a toothpick inserted into the center (avoiding the streusel pocket) comes out clean or with a few moist crumbs.
  8. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use cold butter for the streusel and do not overmix the batter. The high-heat start (425°F for 5 minutes) creates tall, domed tops. Store in an airtight container at room temperature for up to 3 days. Muffins can be frozen for up to 3 months.

Nutrition

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

Find it online: https://sunnysavory.com/cozy-bakery-style-pumpkin-streusel-muffins-easy-fall-recipe/