Go Back
- 1 ¾ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ¼ teaspoon salt - 1 cup canned pumpkin puree - ¾ cup granulated sugar - ½ cup brown sugar, packed - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - ½ cup all-purpose flour - ⅓ cup brown sugar, packed - ½ teaspoon ground cinnamon - ¼ cup unsalted butter, melted - ¼ cup rolled oats When I bake Bakery-Style Pumpkin Streusel Muffins, I start by gathering all my ingredients. The dry ingredients form the base of the muffins. All-purpose flour gives structure. Baking soda and baking powder help the muffins rise. The spices like cinnamon, nutmeg, and ginger add warmth and flavor. Salt balances everything. Next, I focus on the wet ingredients. Canned pumpkin puree brings moisture and flavor. Granulated sugar and brown sugar sweeten the muffins. Vegetable oil keeps them soft and adds richness. Eggs bind the mixture, while vanilla extract adds a lovely aroma. Finally, the streusel topping is a must. It brings a crunchy texture. The flour, brown sugar, and cinnamon combine well. Melted butter makes it rich, and rolled oats add heartiness. This mix creates a delightful topping for the muffins. Each bite is a sweet surprise. - Preheat the oven to 350°F (175°C). - Prepare a 12-cup muffin tin with liners or grease it well. - Combine 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and spices. - Use 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, and ¼ teaspoon salt. - Whisk the mixture until everything is well mixed. Set it aside. - In another bowl, blend 1 cup canned pumpkin puree, ¾ cup granulated sugar, and ½ cup packed brown sugar. - Add ½ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract. - Mix until the mixture is smooth and creamy. - Gently pour the dry ingredients into the wet mixture. - Stir slowly until just combined. - A few lumps are okay; they help keep muffins tender. - In a small bowl, mix ½ cup all-purpose flour, ⅓ cup packed brown sugar, and ½ teaspoon ground cinnamon. - Add ¼ cup melted unsalted butter and ¼ cup rolled oats. - Stir until it forms a crumbly texture. - Distribute the muffin batter into the prepared muffin cups. Fill each about three-quarters full. - Sprinkle the streusel topping generously over each muffin. - Bake in the preheated oven for 18-20 minutes. - Check doneness by inserting a toothpick in the center; it should come out clean or with a few crumbs. To get a tender muffin, avoid overmixing. When you mix the wet and dry ingredients, just stir until combined. It’s okay if there are a few lumps. This keeps the muffins soft and fluffy. For smooth mixtures, use a whisk or a spatula. These tools help blend without overworking the batter. To keep muffins fresh, store them in an airtight container. Place a paper towel inside to absorb moisture. If you want to save muffins for later, freeze them. Wrap each muffin in plastic wrap and place in a freezer bag. They can last up to three months in the freezer. For a special touch, dust the muffins with powdered sugar. You can also serve them with whipped cream for a treat. Pair these muffins with seasonal drinks like spiced cider or coffee. A drizzle of maple syrup adds extra flavor and warmth. Enjoy these muffins any time of the day! {{image_4}} You can easily add a new twist to your muffins. Try adding chocolate chips or nuts for extra crunch. Just fold in about ½ cup of your favorite chocolate chips or chopped nuts into the batter before filling the muffin cups. This small change will give your muffins a rich, delightful flavor. You can also experiment with spices for a unique taste. Swap out the cinnamon for cardamom or allspice. You could even add a hint of vanilla bean for extra depth. With these options, you can create a new favorite muffin every time. If you need gluten-free muffins, use a gluten-free flour blend. Make sure it includes a binding agent like xanthan gum. This helps your muffins hold together. You can find many good blends in stores or online. For vegan muffins, you can replace eggs with a flaxseed mixture. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. This will work great in your muffin mix. You can dress up your muffins in fun ways. Try adding a crumbly streusel topping made from pecans or walnuts. You can also sprinkle some pumpkin seeds for a crunchy finish. This adds a lovely texture and seasonal flair. Another idea is to drizzle your muffins with flavored syrups. Maple syrup or caramel sauce can make your muffins extra special. Serve them warm for a cozy treat! To store muffins at room temperature, place them in an airtight container. This keeps them fresh and moist. You can also wrap them in plastic wrap or foil. Store them in a cool, dry place. These muffins stay good for up to three days. If you want to keep muffins longer, refrigerate them. Place them in a sealed container to avoid drying out. These muffins can last up to a week in the fridge. When ready to eat, let them sit at room temperature for a few minutes. This helps bring back their soft texture. To freeze muffins, start by letting them cool completely. Wrap each muffin in plastic wrap. Then, place them in a freezer-safe bag. This keeps them fresh for up to three months. When you want one, take it out and let it thaw. You can also reheat it in the microwave for about 20 seconds. Enjoy your muffin warm and tasty! To make muffins soft, avoid overmixing the batter. Mix just until the dry and wet ingredients come together. Overmixing makes them tough. You can also add a bit more oil or use yogurt for extra moisture. Another tip is to let your muffins cool in the pan for a few minutes before moving them. This keeps them soft and fluffy. Yes, you can use fresh pumpkin. First, you need to cook the pumpkin. Cut it in half, remove the seeds, and roast it until soft. Then, scoop out the flesh and blend it until smooth. Make sure to measure the same amount as the canned pumpkin. This gives you fresh flavor, but it may have a slightly different texture. Check your muffins at 18 minutes. Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, they are done. If it has wet batter, bake them for a few more minutes. The tops should be golden and spring back when gently pressed. Enjoy the warm aroma! These pumpkin muffins are simple and delicious. You learned about the key ingredients, steps, and tips. Keep mixing wet and dry ingredients gently for best results. Experiment with flavors and toppings to make your muffins unique. Store them correctly to keep them fresh, and don’t forget the serving ideas. Enjoy baking these treats for yourself or to share! I hope you feel inspired and ready to dive into your kitchen. Happy baking!

Bakery-Style Pumpkin Streusel Muffins

Indulge in the warmth of fall with these Bakery-Style Pumpkin Streusel Muffins! Bursting with pumpkin flavor and topped with a crumbly streusel, these muffins are the perfect treat for cozy mornings. Easy to make and simply delicious, they will impress your family and friends. Don’t miss out on this delightful recipe—click through now to discover how to bake your own batch of irresistible pumpkin muffins!
Print Recipe Pin Recipe

Ingredients
  

1 ¾ cups all-purpose flour

1 cup canned pumpkin puree

¾ cup granulated sugar

½ cup brown sugar, packed

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon salt

Streusel Topping:

½ cup all-purpose flour

⅓ cup brown sugar, packed

½ teaspoon ground cinnamon

¼ cup unsalted butter, melted

¼ cup rolled oats

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing it with a non-stick spray to prevent sticking.

    In a large mixing bowl, combine the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Whisk thoroughly until evenly mixed, then set aside.

      In a separate bowl, mix together the pumpkin puree, granulated sugar, packed brown sugar, vegetable oil, eggs, and vanilla extract. Blend until the mixture is smooth and well combined.

        Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix; it’s perfectly fine to have a few lumps for a tender muffin texture.

          In a smaller mixing bowl, prepare the streusel topping by combining the all-purpose flour, packed brown sugar, ground cinnamon, melted unsalted butter, and rolled oats. Mix until the mixture becomes crumbly and resembles coarse crumbs.

            Evenly distribute the muffin batter into the prepared muffin cups, filling each cup about three-quarters of the way full to allow for rising.

              Generously sprinkle the streusel topping over each muffin to create a delightful crust.

                Place the muffin tin in the preheated oven and bake for 18-20 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

                  Once baked, remove the muffins from the oven and let them cool in the muffin pan for about 5 minutes. After that, transfer the muffins to a wire rack to cool completely.

                    Prep Time: 15 min | Total Time: 35 min | Servings: 12 muffins

                      - Presentation Tips: For an irresistible touch, serve these warm muffins with a light dusting of powdered sugar. You can also offer a small dollop of whipped cream or a drizzle of maple syrup on the side for an extra special treat. Enjoy your cozy pumpkin delights!