Bakery-Style Pumpkin Streusel Muffins
Moist, warmly spiced pumpkin muffins crowned with a thick, crunchy cinnamon streusel and an optional maple glaze. One bowl for the batter, tall bakery domes, ready in 40 minutes.
Servings 12 muffins
Ingredients
For the Streusel
- ½ cup all-purpose flour
- ⅓ cup brown sugar packed
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter melted
- ⅓ cup pecans chopped, optional
For the Muffins
- 1 ¾ cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup granulated sugar
- ½ cup brown sugar packed
- ½ cup vegetable oil
- 2 large eggs room temperature
- ¼ cup milk
- 1 teaspoon vanilla extract
For the Maple Glaze (Optional)
- ½ cup powdered sugar
- 1 tablespoon pure maple syrup
- 1 to 2 teaspoons milk
Instructions
Make the Streusel
- Stir together the flour, brown sugar, and cinnamon. Pour in the melted butter and stir until coarse crumbs form. Fold in the pecans if using, then chill while you make the batter.
Make the Muffins
- Preheat the oven to 425F. Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, eggs, milk, and vanilla until smooth.
- Add the flour, baking soda, baking powder, pumpkin pie spice, and salt. Stir until just combined. Do not overmix.
- Divide the batter among the muffin cups, filling each nearly to the top. Spoon the chilled streusel over each muffin and press gently so it sticks.
- Bake at 425F for 5 minutes. Without opening the oven, reduce to 350F and bake another 15 to 18 minutes, until a toothpick comes out with a few moist crumbs. Cool in the pan 5 minutes, then transfer to a wire rack.
Maple Glaze (Optional)
- Whisk the powdered sugar, maple syrup, and enough milk for a thin drizzle. Drizzle over the cooled muffins.
Notes
- Press the streusel on: Gently pack it onto the batter so it bakes into a solid crunchy crust.
- Chill the crumb: A quick trip to the fridge helps the streusel hold its shape and stay crisp.
- Freezing: Freeze unglazed up to 3 months. Reheat in a 300F oven to bring back the crunch.