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Bakery-Style Pumpkin Muffins with Crispy Streusel

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These bakery-style pumpkin muffins feature a moist, spiced interior and a signature crunchy, buttery streusel topping. They are easy to make in under 45 minutes and deliver a perfect textural contrast.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240g) 100% pure pumpkin puree
  • 1/2 cup (120ml) buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup (60g) all-purpose flour (for streusel)
  • 1/4 cup (50g) granulated sugar (for streusel)
  • 1/4 cup (50g) packed brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 1/4 cup (55g) unsalted butter, cold and cubed (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly with butter.
  2. In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate medium bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well. Stir in pumpkin puree, buttermilk, and vanilla extract.
  4. Pour wet ingredients into dry ingredients. Gently fold together with a spatula until just combined; do not overmix.
  5. In a small bowl, combine 1/2 cup flour, sugars, and cinnamon for the streusel. Add cold cubed butter and work it in with a pastry cutter or fingers until large, pea-sized clumps form.
  6. Divide batter evenly among muffin cups, filling each about 2/3 full.
  7. Generously sprinkle streusel topping over each muffin, pressing slightly to adhere.
  8. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean and tops are golden brown.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure butter for streusel is cold and cubed to maintain crunch. Do not overmix the batter to avoid tough muffins. If using light-colored pans, baking time may increase slightly. Store in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: pumpkin muffins, bakery style, streusel topping, fall baking, pumpkin spice, easy muffins, homemade muffins

Find it online: https://livelybite.com/bakery-style-pumpkin-muffins-12-easy-recipes/