The Best Pumpkin Muffins with Pumpkin Streusel

Are you ready for the best bakery style pumpkin muffins with a crunchy delicious pumpkin seed streusel on top?! These are moist, full of fall flavors and best of all, topped with our favorite pumpkin seed streusel.

There is something so special and comforting about fall… as well as pumpkin spiced muffins. They signify the beginning of a slower season, where days are shorter, the air is colder and everything pumpkin is back in season!

Growing up, I didn’t know that you could have pumpkin desserts. To me pumpkin was a vegetable that you added on top of couscous or in soup and that was it. Believe it or not I actually hated pumpkin… I ate all the veggies except pumpkin because it was just too weird for me.

Fast forward 15 years, I moved to American and spent my first thanksgiving here. There was pumpkin cheesecakes, pumpkin pies, and even pumpkin lattes. I couldn’t believe how many uses Americans found for pumpkin.

I was a bit reluctant to try them but then decided to go for the cheesecake, to my surprise, it tasted incredibly good!

Was I a pumpkin lover now? Ehh..

Was I a sweet pumpkin dessert lover? Abso-freaking-lutely!!!!

This is the best bakery style pumpkin streusel muffin recipe

When I worked at the bouchon bakery here in Las Vegas at the Venetian hotel, every fall we would get these beautiful, super spiced up pumpkin muffins. Believe me when I say they didn’t last long. We opened the bakery at 6AM, they were gone by 8-9am… They were that good. Moist, pumpkinny, and topped with a delicious steusel.

For this bakery style pumpkin recipe, I was inspired by Thomas Keller’s pumpkin muffin recipe. I used all the spices he uses in his muffins these taste super close to the real thing.

These copy cat Bouchon Bakery pumpkin muffins can be enjoyed in the comfort of your own homes without having to travel all the way to Las Vegas, New York, or California.

What’s so special about these streusel pumpkin muffins?

Often times, when I write this section of the article I feel like I should just repeat each word of the title or name of the recipe and call it a day. I am so passionate and swoon by the flavor of each recipe that I feel like the words should do it justice but I’m gonna skip that and give you all the best details of this recipe!

• These are the closes Bouchon Bakery Copy Cat pumpkin muffins I’ve ever tried.
• They are full of fall flavors, from cinnamon to all spice, we got it all!
• These muffins are super moist and stay that way for a while.
• Topped with pumpkin seed streusel to give it an added layer of flavor and texture.

If you are trying to make the real bouchon muffins you will need to make them in bigger muffin tins. These are regular sized muffins and I like them this way because it’s easier to control how much you eat!

Homemade pumpkin muffins with pumpkin streusel ingredients

To make these pumpkin streusel muffins you will need the following ingredients:

• Flour– All purpose flour works great for this muffin recipe.
• Baking soda– Baking soda will give these muffins the nice lift you see in the photos.
• Cinnamon, ground cloves, nutmeg, all spice– All of the fall spices are united to make the perfect fragrant muffin!
• Salt– Salt to keep the sweetness balanced.
• Granulated sugar– White granulated sugar will be used both for the muffins as well as the pumpkin streusel
• Canola oil– Canola oil has a light flavor to let the rest of the ingredients shine.
• Canned pumpkin– I like using Libby’s canned pumpkin. It makes for the perfect muffins!
• Eggs– The eggs need to be at room temperature.
• Pumpkin seeds– I like using unroasted unsalted food to live pumpkin seeds in my pumpkin streusel.
• Butter– The butter is used to make the streusel as well.

Other pumpkin recipes you’ll love!

• 24 days of pumpkin recipes Collection
• 8 Best Vegan Pumpkin Recipes 2019
• Pumpkin Chocolate Chip muffins
• Small Batch Pumpkin Donuts
• Healthy Pumpkin Bread with chocolate chips

How to make bakery style pumpkin muffins

In a medium bowl, sift the flour, baking soda, cinnamon, cloves,, nutmeg, all spice, and salt. Mix well, then set aside.

In a stand mixer bowl, add in the sugar and oil and mix on low speed for about 1 minutes. Add in the pumpkin puree and mix for another minute until perfectly smooth. Now, add 1 egg at a time, mix for 15 seconds then add the second egg.

Once the liquid mixture is well mixed, add in the dry ingredients to the wet mixture in two increments. Mix between each addition just until the flour disappears. Transfer the muffin batter to an airtight container and let it rest for 2 hours or overnight.

Preheat your oven to 425F, then line your muffin tin with muffin liners. Fill the 12 muffin liners with the pumpkin muffin batter equally, top them with the pumpkin streusel and place in the oven. Reduce the oven temperature to 325F as soon as the muffins to in and bake for 25-30 minutes or until a wooden skewer inserted in the center of the muffins comes out clean.

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Why do I have to let muffin batter rest?

To get the perfect bakery style muffins, you have to do what the professional bakers do. They let their muffin batter rest so that the startch molecule from the flour absorb the liquid in the batter. In this case, it would be the eggs, pumpkin puree, oil …

The muffin batter will become thicker and more viscous at the end of the rest period. This technique also allows any gluten formed during the mixing of the batter to relax, yielding a perfectly moist and soft muffin!

How to make pumpkin streusel?

While the muffin batter is resting, Add all the streusel ingredients to your clean stand mixer bowl and mix using a paddle attachement. Move the pumpkin streusel to an airtight container and let it rest in the fridge for 2 hours or overnight.

Tips for the perfect pumpkin streusel muffins

• Don’t over mix your batter- WE want these muffins soft and moist. So stop mixing as soon as the flour disappears 🙂
• Don’t over bake your muffins- Pull out your pumpkin muffins as soon as a wooden skewer inserted in the center comes out clean. We want these to stay moist so no over baking..
• Don’t skip the rest time- The pumpkin muffin batter as well as the streusel need to rest for at least 2 hours or overnight to achieve the perfect bakery style muffin that we are going for.

Pumpkin muffins with streusel on top recipe

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