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To make pumpkin streusel muffins, you need a few key items. Here’s what you will need: - 1 cup canned pumpkin puree - ½ cup vegetable oil - ¾ cup brown sugar, packed - ½ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 ½ cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ¼ teaspoon salt These ingredients create a moist and flavorful muffin. The pumpkin puree gives a rich taste and a lovely color. The streusel topping adds a crunchy texture. You will need the following for it: - ½ cup rolled oats - ⅓ cup all-purpose flour - ¼ cup brown sugar, packed - ¼ cup unsalted butter, melted - 1 teaspoon ground cinnamon Mix these ingredients to create a crumbly blend. This topping is what makes your muffins feel like a treat from a bakery. You can enhance your muffins with fun add-ins. Here are some great options: - Chopped nuts like walnuts or pecans - Chocolate chips for a sweet twist - Dried fruit like cranberries or raisins These add-ins can bring new flavors and textures to your muffins. Feel free to get creative! To start, preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray. In a big bowl, mix together: - 1 cup canned pumpkin puree - ½ cup vegetable oil - ¾ cup brown sugar, packed - ½ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract Stir until everything looks smooth. In another bowl, whisk these dry ingredients: - 1 ½ cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ¼ teaspoon salt Now, slowly add the dry mix to the wet mix. Stir gently until just combined. Be careful not to overmix. This can make your muffins tough. In a separate bowl, prepare the streusel topping. Combine: - ½ cup rolled oats - ⅓ cup all-purpose flour - ¼ cup brown sugar, packed - ¼ cup unsalted butter, melted - 1 teaspoon ground cinnamon Mix until it looks crumbly. This topping adds a sweet crunch to your muffins. Now, scoop the muffin batter into your lined muffin tin. Fill each cup about ⅔ full. Sprinkle the streusel topping generously over each muffin. Bake in your preheated oven for 18 to 22 minutes. Use a toothpick to check if they are done. When the toothpick comes out clean, they are ready. Once baked, remove the muffins from the oven. Let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the warm, sweet smell as they cool. To get that perfect bakery-style muffin, focus on mixing. First, mix your wet and dry ingredients separately. When you combine them, mix gently. Stop as soon as you see no dry flour. Overmixing makes muffins tough. Also, fill your muffin cups ⅔ full for the right rise. One big mistake is using old baking powder and baking soda. Always check their freshness. Another mistake is skipping the streusel topping. It adds a nice crunch and flavor. Lastly, don't open the oven too soon. This can cause your muffins to sink in the middle. For precise measuring, use dry measuring cups for flour and sugar. Spoon the flour into the cup, then level it off with a knife. Avoid packing it down. For liquids, use a liquid measuring cup. Check the measurement at eye level for accuracy. This ensures your muffins turn out just right every time. {{image_2}} You can add nutmeg or cloves for a warm taste. Simply use one teaspoon of ground nutmeg. This spice deepens the pumpkin flavor. If you prefer cloves, add a quarter teaspoon. Cloves give a bold, cozy note. Mix these spices into the dry ingredients before combining them with the wet mixture. To make these muffins gluten-free, swap all-purpose flour for a gluten-free blend. Check that the blend contains xanthan gum. For a vegan option, replace eggs with flax eggs. Use one tablespoon of ground flaxseed mixed with three tablespoons of water per egg. Let it sit until it thickens. Also, use a plant-based oil in place of vegetable oil. Adding nuts or chocolate chips can enhance the muffins. Chopped walnuts or pecans add crunch and flavor. Gently fold in half a cup of nuts into the batter. For a sweet twist, add chocolate chips. Use the same amount; half a cup works well. This creates a delightful surprise in each bite. To keep your pumpkin streusel muffins fresh, place them in an airtight container. This helps lock in moisture and keeps them soft. You can store them at room temperature for up to three days. If you need them to last longer, consider refrigeration. Just remember to let them come back to room temp before serving. Freezing these muffins is easy. First, let them cool completely. Next, wrap each muffin in plastic wrap or place them in a freezer bag. Be sure to remove as much air as possible. Label the bag with the date. You can freeze them for up to three months. When you’re ready to enjoy, just thaw them overnight in the fridge. To reheat your muffins, you can use the microwave or the oven. If using the microwave, heat them for about 15-20 seconds. For the oven, preheat it to 350°F (175°C) and warm the muffins for 5-10 minutes. This will bring back their fresh-baked taste and aroma. Enjoy your muffins warm for the best flavor! Yes, you can use fresh pumpkin. First, cook the pumpkin until soft. Then, blend it into a smooth puree. This can give your muffins a fresh taste and texture. Just make sure to drain any excess water to keep the muffins from getting soggy. Pumpkin muffins last about 3 to 5 days at room temperature. Store them in an airtight container. For longer storage, you can refrigerate them for up to a week. Always check for mold or off smells before eating. Yes, you can make mini muffins! Use a mini muffin tin and adjust the baking time. Bake them for about 10 to 15 minutes. Check for doneness with a toothpick. They should be golden and spring back when lightly touched. You can serve pumpkin streusel muffins with various treats. A hot cup of coffee or tea pairs well. For a fun twist, try spreading cream cheese or butter on warm muffins. You can also serve them with a scoop of vanilla ice cream for a dessert option. You now have all you need to make perfect pumpkin streusel muffins. We covered key ingredients, step-by-step instructions, and helpful tips. You learned about variations to suit your taste and how to store your muffins for later. In making them, keep it simple. Enjoy the process and share your muffins with others. They are perfect for any occasion. Happy baking!

Pumpkin Streusel Muffins Bakery-Style

Deliciously moist pumpkin muffins topped with a crunchy streusel.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 200 kcal

Ingredients
  

  • 1 cup canned pumpkin puree
  • 0.5 cup vegetable oil
  • 0.75 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon salt
  • 0.5 cup rolled oats
  • 0.33 cup all-purpose flour
  • 0.25 cup brown sugar, packed
  • 0.25 cup unsalted butter, melted
  • 1 teaspoon ground cinnamon

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
  • In a large bowl, mix together the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until well combined.
  • In another bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can make the muffins dense.
  • In a separate bowl, prepare the streusel topping by mixing the rolled oats, flour, brown sugar, melted butter, and ground cinnamon until crumbly.
  • Scoop the muffin batter into the prepared muffin tins, filling each cup about ⅔ full.
  • Sprinkle the streusel topping generously over each muffin.
  • Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm or at room temperature, optionally dusted with powdered sugar.
Keyword bakery-style, pumpkin muffins, streusel topping