Print

Best Bakery-Style Pumpkin Streusel Muffins (Easy Recipe)

pumpkin streusel muffins - featured image
Print Recipe

These bakery-style pumpkin streusel muffins are tender, moist, packed with warm spices, and topped with a buttery streusel that shatters when you bite into it. They’re the perfect fall muffin, easy to make with simple ingredients.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (245g) pumpkin purée
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • ¼ cup (60ml) vegetable oil
  • ½ cup (120ml) buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ¾ cup (90g) all-purpose flour (for streusel)
  • ½ cup (100g) light brown sugar, packed (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 6 tablespoons (85g) cold unsalted butter, cut into small cubes (for streusel)
  • ½ cup (60g) chopped pecans (optional, for streusel)

Instructions

  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners.
  2. Make the streusel: In a medium bowl, whisk together flour, brown sugar, and cinnamon. Add cold cubed butter and cut in with a pastry cutter or fingertips until mixture resembles coarse sand with some pea-sized butter pieces. Stir in pecans if using. Refrigerate while making batter.
  3. Whisk dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Make a well in the center.
  4. Mix wet ingredients: In a separate medium bowl, whisk together pumpkin purée, melted butter, vegetable oil, buttermilk, eggs, and vanilla until smooth.
  5. Combine: Pour wet ingredients into the well of dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine—do not overmix).
  6. Fill muffin cups: Divide batter evenly among 12 muffin cups, filling almost to the top (about ⅓ cup each).
  7. Add streusel: Remove streusel from fridge and sprinkle generously over each muffin, pressing down gently.
  8. Bake: Place pan in oven at 425°F for 5 minutes. Without opening oven, reduce temperature to 350°F (175°C) and bake for 15-18 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs.
  9. Cool: Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients. The initial high heat (425°F) creates a domed top. Keep streusel cold to prevent sinking. Do not overmix batter. Muffins taste even better the next day. For buttermilk substitute: add 1½ teaspoons lemon juice or white vinegar to regular milk and let sit 5 minutes.

Nutrition

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

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