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Fluffy Bakery-Style Pumpkin Muffins

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These fluffy, bakery-style pumpkin muffins feature a moist interior, tall domed tops, and a crunchy streusel topping. They are quick to make, use simple pantry ingredients, and deliver a comforting autumn flavor perfect for breakfast or brunch.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 teaspoons pumpkin pie spice
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) packed brown sugar
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 cup (245g) pure pumpkin puree
  • 1 teaspoon vanilla extract
  • ½ cup (65g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 3 tablespoons unsalted butter, cold and cubed (for streusel)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease generously.
  2. In a medium bowl, whisk together 2 ½ cups flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
  3. In a large bowl, whisk melted butter, granulated sugar, and brown sugar until combined. Whisk in eggs one at a time, then stir in pumpkin puree and vanilla extract.
  4. Add dry ingredients to wet ingredients. Gently fold together with a spatula until just combined and no streaks of flour remain. Do not overmix.
  5. In a small bowl, combine ½ cup flour, ¼ cup brown sugar, and cinnamon. Cut in cold cubed butter using a fork or fingers until mixture resembles coarse crumbs.
  6. Divide batter evenly among muffin cups, filling each about ¾ full.
  7. Sprinkle streusel topping generously over each muffin.
  8. Bake for 18-22 minutes until a toothpick inserted into the center comes out clean or with moist crumbs.
  9. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm.

Notes

Do not overmix the batter to ensure fluffy texture. Use room temperature eggs to prevent butter from solidifying. If pumpkin puree is watery, drain it on a paper towel. Keep streusel butter cold for crunchy crumbs. Muffins can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin muffins, bakery style, streusel topping, fall baking, easy muffin recipe, autumn breakfast

Find it online: https://lindabake.com/fluffy-bakery-style-pumpkin-muffins-5-easy-homemade-recipes/