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Best Easy Bakery-Style Pumpkin Streusel Muffins

pumpkin streusel muffins - featured image
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These bakery-style pumpkin streusel muffins are tender, flavorful, and topped with a buttery, crunchy streusel. Made with simple, budget-friendly ingredients, they’re perfect for fall mornings or any time you crave cozy comfort food.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup vegetable oil (or melted coconut oil)
  • ¼ cup milk (whole milk preferred)
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour (for streusel)
  • ¼ cup granulated sugar (for streusel)
  • ¼ cup packed light brown sugar (for streusel)
  • ½ teaspoon pumpkin pie spice (for streusel)
  • ¼ cup cold unsalted butter, cut into small cubes (for streusel)

Instructions

  1. Preheat your oven to 425°F (218°C). Line your muffin tin with paper liners.
  2. Make the streusel first: In a small bowl, combine ½ cup flour, ¼ cup granulated sugar, ¼ cup brown sugar, and ½ teaspoon pumpkin pie spice. Add the cold butter cubes. Use a pastry cutter or two forks to cut the butter into the dry ingredients until the mixture looks like coarse sand with some pea-sized butter pieces. Refrigerate while you make the muffin batter.
  3. Mix the dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, 1 cup granulated sugar, ½ cup brown sugar, 1 teaspoon baking soda, ½ teaspoon baking powder, 2 teaspoons pumpkin pie spice, and ½ teaspoon salt.
  4. Mix the wet ingredients: In a separate bowl, whisk together 2 eggs, 1 cup pumpkin puree, ½ cup vegetable oil, ¼ cup milk, and 1 teaspoon vanilla extract until smooth.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine; do not overmix).
  6. Fill the muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  7. Add the streusel: Take the streusel out of the fridge. Sprinkle generously over each muffin, pressing down slightly so it sticks.
  8. Bake at 425°F for 5 minutes. Then reduce the oven temperature to 350°F (175°C) without opening the door, and continue baking for 15-18 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely.

Notes

For best results, use cold butter for the streusel and room temperature eggs. Do not overmix the batter. The high initial baking temperature (425°F) creates tall, domed tops. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

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

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