Go Back
- 1 ½ cups all-purpose flour - 1 cup canned pumpkin puree - ½ cup granulated sugar - ½ cup brown sugar, packed - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger The main ingredients give these muffins their taste and texture. Canned pumpkin puree makes them moist and adds flavor. The blend of sugars helps balance sweetness. Vegetable oil keeps the muffins soft. The eggs bind everything together. You can easily find these ingredients at any grocery store. - ½ cup all-purpose flour - ¼ cup brown sugar, packed - ¼ cup rolled oats - ½ teaspoon ground cinnamon - 4 tablespoons unsalted butter, cold and cubed The streusel topping is what makes these muffins special. It adds a crunchy layer on top. The oats give it a nice texture. Cold butter makes it crumbly. This topping is easy to mix and adds a sweet finish to the muffins. - Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line your muffin tin with paper liners or lightly grease it. This makes the muffins easy to remove later. - Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Stir until everything is smooth and mixed well. - Combine Dry Ingredients: In another bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This helps to mix the dry ingredients evenly. - Combine Mixtures: Gradually add the dry mixture to the pumpkin mixture. Stir gently until just combined. It’s okay if small lumps remain; don’t overmix! - Prepare Streusel Topping: In a small bowl, mix the flour, brown sugar, oats, and cinnamon for the streusel. Add the cold cubed butter. Use a fork or your fingers to mix until you see crumbs. - Fill Muffin Tin: Divide the pumpkin batter evenly into the prepared muffin tin. Fill each cup about ¾ full. This allows space for the muffins to rise. - Add Streusel: Generously sprinkle the streusel topping over each muffin. This gives them a lovely crunch and flavor. - Bake Muffins: Place the muffin tin in the preheated oven. Bake for 18-22 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. - Cool Muffins: Once baked, let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely. This helps keep them fluffy and moist. - Importance of Not Overmixing: Overmixing can ruin the texture of your muffins. Mix just until combined. Small lumps are fine. This keeps your muffins light and fluffy. - How to Achieve a Bakery-Style Texture: To get that soft, bakery-style texture, use room temperature ingredients. This helps them blend better and rise well. - Presentation Tips: Serve your muffins warm. A light dusting of powdered sugar makes them look fancy. You can also drizzle maple syrup on top for extra flavor. - Best Ways to Enjoy Muffins: Enjoy these muffins with a cup of coffee or tea. They also pair well with cream cheese or butter for a tasty treat. - Alternatives for Sugar: If you want less sugar, use honey or maple syrup. They add a nice flavor and moisture. Just reduce the liquid in the recipe. - Using Fresh Pumpkin vs. Canned Pumpkin: Fresh pumpkin gives a brighter taste, but canned pumpkin is easy and still tasty. If using fresh, make sure to cook and puree it well. {{image_2}} You can change up the flavor of these muffins to keep things exciting. Here are two tasty ideas: - Chocolate Chip Pumpkin Muffins: Add 1 cup of semi-sweet chocolate chips to the batter. The chocolate pairs well with the pumpkin. Each bite will bring a sweet surprise. - Nut and Seed Add-Ins: Try adding ½ cup of chopped nuts or seeds. Walnuts, pecans, or sunflower seeds add great crunch and flavor. This makes your muffins not only tasty but also more nutritious. To make gluten-free pumpkin muffins, replace all-purpose flour with a gluten-free blend. Here’s how: - Use 1 ½ cups of a high-quality gluten-free flour blend. - Check that all other ingredients are gluten-free too. This includes baking powder and oats if you use them. This simple swap will keep the muffins fluffy and delicious. You won’t miss the gluten at all! If you want to make these muffins vegan, you can easily swap out eggs and dairy. Here’s how: - Substitutes for Eggs: Use ½ cup of unsweetened applesauce for each egg. This keeps the muffins moist and helps bind them. - Dairy-Free Options: Replace vegetable oil with coconut oil or any neutral oil. Use plant-based milk, like almond or oat milk, instead of dairy milk. These changes will give you a vegan version that tastes just as good! Enjoy baking your own unique muffins! You can store your pumpkin streusel muffins at room temperature or in the fridge. If you plan to eat them within a few days, keep them in an airtight container at room temperature. This keeps them soft and fresh. If you want to keep them longer, store them in the fridge. The cool air helps prevent spoilage. Freezing is a great option for longer storage. To freeze muffins, let them cool completely first. Wrap each muffin tightly in plastic wrap or aluminum foil. Then, place them in a freezer bag. Make sure to remove as much air as possible. They can stay in the freezer for up to three months. When you’re ready to eat, let them thaw in the fridge overnight. To enjoy your muffins warm, reheat them in the oven or microwave. For the oven, preheat to 350°F (175°C). Place the muffins on a baking sheet and heat for about 10 minutes. If you use the microwave, heat them for 15-20 seconds. To keep muffins moist, cover them with a damp paper towel. This helps prevent them from drying out. Enjoy your warm muffins with a touch of butter or maple syrup! You can use several vegan egg alternatives. Here are some good options: - Flaxseed meal: Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for 5 minutes. - Chia seeds: Similar to flaxseed, mix 1 tablespoon of chia seeds with 2.5 tablespoons of water and wait for 5 minutes. - Applesauce: Use 1/4 cup of unsweetened applesauce per egg. This adds moisture and sweetness. - Silken tofu: Blend 1/4 cup of silken tofu until smooth. This option binds well. These alternatives work well in baking and keep your muffins moist and tasty. Yes, you can swap whole wheat flour for all-purpose flour. Here are some tips: - Start with 50% substitution: This way, you can keep the muffins soft. - Add more liquid: Whole wheat flour absorbs more moisture. You may need to add an extra tablespoon of oil or water. - Mix well: Whole wheat flour can be denser. Ensure you mix the batter well but don’t overmix. This swap gives your muffins a nutty flavor and extra nutrients. To check if your muffins are done, use a toothpick. Here’s how: - Insert a toothpick in the center of a muffin. - If it comes out clean or with a few crumbs, the muffins are ready. - If the toothpick is wet with batter, bake for another minute or two. This simple test ensures your muffins are perfectly baked every time. You gathered essential tips for making delicious pumpkin muffins. We covered key ingredients, step-by-step instructions, and helpful storage tips. Feel confident trying different flavors and variations, from chocolate chips to gluten-free options. Remember, your muffins may not turn out perfect right away, and that’s okay. Baking is a journey, and each attempt teaches you more. Enjoy the process, share with friends, and savor every bite of your tasty creations. Happy baking!

Bakery-Style Pumpkin Streusel Muffins

Indulge in the ultimate fall treat with these bakery-style pumpkin streusel muffins! Made with pumpkin puree and topped with a delicious cinnamon oat streusel, these muffins are perfect for breakfast or a cozy snack. Follow our easy recipe to whip up a batch in just 35 minutes. Click through to explore the full recipe and discover tips for serving these warm delights that will impress your family and friends!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups all-purpose flour

1 cup canned pumpkin puree

½ cup granulated sugar

½ cup brown sugar, packed

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

Streusel Topping:

½ cup all-purpose flour

¼ cup brown sugar, packed

¼ cup rolled oats

½ teaspoon ground cinnamon

4 tablespoons unsalted butter, cold and cubed

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

    Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.

      Combine Dry Ingredients: In another bowl, sift together 1 ½ cups of flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

        Combine Mixtures: Gradually add the dry mixture to the pumpkin mixture, stirring until just combined. Do not overmix; small lumps are okay.

          Prepare Streusel Topping: In a separate small bowl, mix the streusel ingredients: ½ cup all-purpose flour, brown sugar, oats, and cinnamon. Add the cold cubed butter and use a fork or your fingers to mix until crumbly.

            Fill Muffin Tin: Divide the pumpkin batter evenly into the prepared muffin tin, filling each cup about ¾ full.

              Add Streusel: Sprinkle the streusel topping generously over each muffin.

                Bake: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean.

                  Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 35-40 minutes | Servings: 12 muffins

                      - Presentation Tips: Serve warm, dusted with a light sprinkle of powdered sugar for an elegant finish. Enjoy them with a drizzle of maple syrup!