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Perfect Bakery-Style Pumpkin Muffins (Easy Recipe)

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These Perfect Bakery-Style Pumpkin Muffins are moist, tender, and topped with a buttery cinnamon streusel. They come together in under 45 minutes with simple pantry ingredients, making them perfect for fall gatherings, potlucks, or a cozy morning treat.

Ingredients

  • All-purpose flour, 2 cups (240g)
  • Granulated sugar, 1 cup (200g)
  • Light brown sugar, 1/2 cup (100g), packed
  • Pumpkin puree, 1 can (15 oz or 425g)
  • Vegetable oil, 1/2 cup (120ml)
  • Large eggs, 2
  • Vanilla extract, 1 teaspoon
  • Buttermilk, 1/4 cup (60ml)
  • Baking soda, 1 teaspoon
  • Baking powder, 1 teaspoon
  • Salt, 1/2 teaspoon
  • Ground cinnamon, 2 teaspoons
  • Ground nutmeg, 1/2 teaspoon
  • Ground ginger, 1/2 teaspoon
  • Ground cloves, 1/4 teaspoon
  • All-purpose flour (for streusel), 1/2 cup (60g)
  • Light brown sugar (for streusel), 1/4 cup (50g), packed
  • Granulated sugar (for streusel), 2 tablespoons (25g)
  • Ground cinnamon (for streusel), 1 teaspoon
  • Unsalted butter (for streusel), 1/4 cup (57g), cold and cubed
  • Pinch of salt (for streusel)

Instructions

  1. Preheat your oven to 425°F (218°C).
  2. Line a 12-cup muffin tin with paper liners.
  3. Make the streusel topping: In a medium bowl, combine 1/2 cup all-purpose flour, 1/4 cup packed light brown sugar, 2 tablespoons granulated sugar, 1 teaspoon cinnamon, and a pinch of salt. Whisk together. Add 1/4 cup cold, cubed unsalted butter. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Set the bowl in the refrigerator.
  4. Mix the dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/4 teaspoon cloves.
  5. Mix the wet ingredients: In a separate large bowl, combine 1 cup granulated sugar and 1/2 cup packed light brown sugar. Add 1/2 cup vegetable oil and whisk until smooth. Add 2 large eggs, one at a time, whisking well after each. Mix in 1 teaspoon vanilla extract. Add the entire can of pumpkin puree (15 oz) and 1/4 cup buttermilk. Whisk until smooth.
  6. Combine wet and dry ingredients: Pour the wet ingredients into the bowl of dry ingredients. Use a rubber spatula to fold them together gently until no streaks of flour remain. Do not overmix.
  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: Remove the streusel from the refrigerator. Sprinkle it generously over each muffin, pressing down gently so it sticks.
  9. Bake at high temperature first: Place the muffin tin in the preheated 425°F oven. Bake for exactly 5 minutes. Do not open the oven door.
  10. Reduce temperature and continue baking: Without opening the oven, reduce the temperature to 350°F (177°C). Bake for another 15-18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  11. Cool properly: Remove the muffin tin from the oven and let it cool on a wire rack for 5 minutes. Then carefully remove the muffins from the tin and place them directly on the cooling rack to cool completely.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Keep streusel butter cold. The two-temperature baking method (425°F then 350°F) creates domed tops. Muffins taste even better the next day.

Nutrition

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

Find it online: https://zorbmeal.com/perfect-bakery-style-pumpkin-muffins-easy-recipe/