The Best Pumpkin Muffins with Pumpkin Streusel
These are the best bakery style pumpkin muffins with streusel on top you'll ever have! It uses professional techniques to get you the perfect pumpkin muffin every time. Pair this with you PSL and call it a day!
Servings: 12 muffins
For the pumpkin muffin
- 1 & 1/2 cup all purpose flour
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp nutmeg
- 1 pinch all spice
- 1 tsp salt
- 1 cup granulated sugar
- 1/2 cup canola oil
- 3/4 cup canned pumpkin
- 2 large eggs
- 1/4 cup + 2 tbsp all purpose flour
- 1/4 cup granulated sugar
- 1/3 cup pumpkin seeds unroasted, unsalted
- 1/4 tsp salt
- 3 & 1/4 tbsp butter (1.75 oz)
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. Add 1 egg at a time, mix for 15 seconds then add the second egg.
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.
Make the streusel topping.
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.
Calories: 281kcal | Carbohydrates: 36g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 344mg | Potassium: 74mg | Fiber: 1g | Sugar: 21g | Vitamin A: 2564IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg