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Bakery-Style Pumpkin Muffins with Streusel Topping – Easy Fall Recipe

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These bakery-style pumpkin muffins with streusel topping are tender, moist, and topped with a crunchy, buttery crumble. Made with simple ingredients and ready in about 35 minutes, they’re the perfect fall treat for breakfast, brunch, or any time you crave warm, spiced goodness.

Ingredients

Scale
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1/4 cup (60ml) milk (whole milk preferred)
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • For the streusel topping:
  • 1/2 cup (65g) all-purpose flour
  • 1/4 cup (50g) light brown sugar, packed
  • 2 tablespoons (25g) granulated sugar
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • 1/4 cup (60g) cold unsalted butter, cut into small cubes

Instructions

  1. Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
  2. Make the streusel: In a medium bowl, whisk together 1/2 cup flour, 1/4 cup packed brown sugar, 2 tablespoons granulated sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Add the cold cubed butter. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it looks like coarse sand with some pea-sized clumps. Refrigerate while you make the batter.
  3. Mix the dry ingredients: In a large bowl, whisk together 2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon. Set aside.
  4. Combine the wet ingredients: In a separate medium bowl, whisk together 1 cup pumpkin puree, 1 cup granulated sugar, 1/2 cup packed brown sugar, 1/2 cup vegetable oil, 2 large eggs, 1/4 cup milk, 1 teaspoon vanilla extract, and 2 tablespoons maple syrup until smooth.
  5. Fold the wet into the dry: Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to fold gently until just combined (a few lumps are fine). Do not overmix.
  6. Fill the muffin cups: Divide the batter evenly among the 12 liners, filling them all the way to the top.
  7. Add the streusel: Sprinkle the streusel generously over each muffin, pressing down gently so it sticks.
  8. Bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and 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 in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Enjoy warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.

Notes

For best results, use cold butter for the streusel and fill muffin liners to the top for a domed top. The initial high temperature (425°F) creates steam for a tall rise. Room temperature ingredients help the batter mix evenly. Store with a paper towel in the container to keep streusel crunchy.

Nutrition

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

Find it online: https://bakebelle.com/bakery-style-pumpkin-muffins-with-streusel-topping-easy-fall-recipe/