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Bakery Style Pumpkin Streusel Muffins Recipe - Soft, Tall, and Perfectly Spiced

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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • All-purpose flour
  • Brown sugar and granulated sugar
  • Baking powder and baking soda
  • Fine sea salt
  • Pumpkin pie spice (or cinnamon, nutmeg, ginger, cloves)
  • Canned pumpkin puree (not pumpkin pie filling)
  • Large eggs
  • Vegetable oil (or canola) and unsalted butter
  • Milk (dairy or unsweetened non-dairy)
  • Vanilla extract
  • Powdered sugar (for optional glaze)

Method
 

  1. Prep the oven and pan: Heat oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners or grease well.
  2. Make the streusel: In a small bowl, mix 1/2 cup all-purpose flour, 1/3 cup brown sugar, 1 teaspoon pumpkin pie spice, and a pinch of salt. Cut in 1/4 cup cold unsalted butter (cubed) until crumbly. Chill while you make the batter.
  3. Whisk dry ingredients: In a large bowl, whisk 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons pumpkin pie spice.
  4. Combine wet ingredients: In another bowl, whisk 1 cup canned pumpkin puree, 2/3 cup brown sugar, 1/3 cup granulated sugar, 2 large eggs, 1/3 cup vegetable oil, 2 tablespoons melted butter (cooled), 1/2 cup milk, and 2 teaspoons vanilla.
  5. Mix the batter: Pour wet ingredients into dry. Stir gently until just combined. It should be thick and a little lumpy. Do not overmix.
  6. Fill and top: Divide batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle a generous layer of streusel over each muffin, pressing lightly so it sticks.
  7. Bake high, then lower: Bake at 425°F for 5 minutes. Without opening the oven, lower the temperature to 350°F (175°C) and bake 13–16 more minutes, until a toothpick comes out clean or with a few moist crumbs.
  8. Cool: Let muffins cool in the pan 5 minutes, then transfer to a rack.
  9. Optional glaze: Stir 1/2 cup powdered sugar with 1–2 teaspoons milk and a drop of vanilla until smooth. Drizzle over cooled muffins.