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Bakery-Style Pumpkin Muffins

Bakery-Style Pumpkin Muffins That Feel Like Fall in Every Bite

These Bakery-Style Pumpkin Muffins are a delightful fall treat with a crunchy crumble topping, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Consider whole wheat flour for a healthier option.
  • 1 cup Brown Sugar Granulated sugar works in a pinch but may change flavor.
  • 2 teaspoons Baking Powder Ensure it’s fresh for best results.
  • 1 teaspoon Baking Soda Check expiration date for guaranteed texture.
  • 1 cup Pumpkin Puree Fresh roasted pumpkin can enhance the taste.
  • 2 large Eggs Replace with flax eggs for a vegan twist.
  • 1/2 cup Vegetable Oil Swapped melted butter can provide a richer flavor.
  • to taste Spices (Cinnamon, Ginger, Nutmeg, Cloves) Adjust to please your palate.
For the Topping
  • 1/4 cup Brown Sugar Use light or dark based on preference.
  • 1/4 cup All-Purpose Flour Ensures a delightful contrast with the soft muffin.
  • 2 tablespoons Cold Butter Using frozen butter can yield a flaky topping.

Equipment

  • Mixing Bowl
  • muffin tin
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Prepare the Crumble Topping: In a mixing bowl, combine brown sugar, all-purpose flour, and cold butter. Blend until the mixture resembles coarse crumbs.
  2. Mix Wet Ingredients: In a large bowl, whisk together pumpkin puree, eggs, and vegetable oil until fully incorporated.
  3. Combine Dry Ingredients: In a separate bowl, sift together all-purpose flour, brown sugar, baking powder, baking soda, and spices. Whisk until evenly mixed.
  4. Blend the Mixtures: Gently fold the dry ingredients into the wet mixture with a spatula until just incorporated.
  5. Fill Muffin Tins: Preheat your oven to 375°F (190°C). Prepare a muffin tin and fill each cup with muffin batter, then add the crumble topping.
  6. Bake to Perfection: Bake in the preheated oven for about 20 minutes or until a toothpick comes out with moist crumbs.
  7. Cool and Enjoy: Let muffins cool for about 5 minutes in the tin before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 12gVitamin A: 2000IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

These Bakery-Style Pumpkin Muffins can be stored in an airtight container for up to 3 days or frozen for later enjoyment.

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