Bakery-Style Pumpkin Streusel Muffins (Not Too Sweet)

These Pumpkin Bakery-Style Pumpkin Streusel Muffins (Not Too Sweet) are soft, moist and warmly spiced without being overly sweet. A buttery cinnamon crumb topping gives them that bakery-style finish without turning breakfast into a cupcake.

 

The best part of these Bakery-Style Pumpkin Streusel Muffins might be the streusel. The muffins themselves aren’t overly sweet, so the crunchy, buttery crumb topping gives you just the right amount of sweetness.

If you’re looking for an easy pumpkin muffin recipe for fall, breakfast, brunch, or an afternoon treat, this is one you’ll want to make again.

Why You’ll Love these Pumpkin Muffins

These muffins have everything I want in a pumpkin muffin: a soft, tender center, plenty of pumpkin flavor, warm fall spices, and a generous crumb topping.

They’re also:

• Made with a full cup of real pumpkin puree
• Moist without being gummy or heavy
• Topped with buttery cinnamon streusel
• Easy to make without a mixer
• Ready in about 30 minutes
• Not overly sweet
• Great for breakfast, brunch, snacks, or dessert

Ingredients You’ll Need

For the Bakery-Style Pumpkin Streusel Muffins

All-purpose flour: Gives the muffins enough structure while keeping them soft. GLUTEN FREE – Use 1:1 flour. I like Bobs Red Mill.

Pumpkin puree: Use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices.

Granulated and brown sugar: A combination of the two gives the muffins sweetness, moisture, and a little caramel flavor without making them overly sweet.

Pumpkin pie spice: Adds the cinnamon, ginger, nutmeg, and other warm spices that give pumpkin muffins their classic fall flavor.

Eggs: Help bind the ingredients and give the muffins structure.

Vegetable oil: Keeps pumpkin muffins moist and tender even after they cool.

Vanilla: Adds warmth and enhances the pumpkin and spices.

Baking soda and baking powder: Using both gives these muffins a nice rise and soft texture.

For the Streusel Topping

The crumb topping is made with brown sugar, granulated sugar, cinnamon, melted butter, and flour. Mix it gently so you keep some larger crumbs.

How to Make Pumpkin Streusel Muffins

Start by preheating the oven to 400°F and lining a 12-cup muffin pan with paper liners.

Make the Streusel

Combine the brown sugar, granulated sugar, and cinnamon. Stir in the melted butter, then gently mix in the flour with a fork.

Don’t overmix the streusel. You want visible crumbs rather than a smooth paste.

Set it aside while you make the muffin batter.

Make the Pumpkin Muffin Batter

In a large bowl, whisk together the flour, granulated sugar, brown sugar, pumpkin pie spice, salt, baking soda, and baking powder.

In a separate bowl, whisk together the eggs, pumpkin puree, vegetable oil, and vanilla.

Pour the wet ingredients into the dry ingredients and gently fold everything together just until combined.

Don’t overmix the batter. Overmixing develops the gluten in the flour and can make muffins dense or rubbery instead of soft and tender.

Fill and Bake

Divide the batter evenly among 12 muffin cups, filling each about ¾ to ⅞ full.

Generously sprinkle the streusel over each muffin.

Bake at 400°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F and continue baking for approximately 15–18 minutes.

The initial higher oven temperature helps the muffins rise quickly and creates taller, bakery-style muffin tops.

The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack.

Tips for the Best Bakery-Style Pumpkin Streusel Muffins

Use pumpkin puree, not pumpkin pie filling. They aren’t interchangeable. Look for a can labeled 100% pure pumpkin.

Measure your flour correctly. Spoon the flour into your measuring cup and level it rather than scooping directly from the bag. Too much flour can make muffins dry and dense.

Don’t overmix. Once you combine the wet and dry ingredients, stir only until you no longer see streaks of dry flour.

Keep the streusel crumbly. Mix it with a fork and stop once you have crumbs. Overmixing can turn the topping into a paste.

Don’t open the oven after the first five minutes. Simply turn the temperature down from 400°F to 350°F and let the muffins continue baking.

Why Are My Pumpkin Muffins Gummy?

Pumpkin naturally contains a lot of moisture, which is one reason pumpkin baked goods can sometimes turn out gummy in the center.

The most common causes are underbaking, too much pumpkin or oil, forgetting the leavening, or overmixing the batter.

Make sure you use both the baking soda and baking powder called for in this recipe and check a muffin from the center of the pan before removing them from the oven.

How to Store Pumpkin Streusel Muffins

Let the muffins cool completely before storing them.

Keep them in an airtight container at room temperature for about 2–3 days. Because pumpkin muffins are naturally moist, adding a paper towel to the container can help absorb excess moisture and keep the streusel from becoming too soft.

For longer storage, refrigerate them for up to about 5 days.

Can You Freeze Pumpkin Muffins?

Yes. Pumpkin muffins freeze very well.

Once completely cooled, place them in a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature or warm an individual muffin briefly in the microwave.

Frequently Asked Questions

Can I use canned pumpkin for pumpkin muffins?

Yes. Canned 100% pure pumpkin is perfect for pumpkin muffins. Do not use canned pumpkin pie filling because it contains additional sugar and spices.

What is the secret to moist pumpkin muffins?

Pumpkin puree and oil both help keep muffins moist. The key is balancing that moisture with enough flour and properly baking the center so the muffins are moist rather than gummy.

Why do you bake muffins at 400°F first?

Starting the muffins at a higher temperature gives the batter an initial burst of heat that helps the muffins rise and creates taller tops. After five minutes, lowering the oven to 350°F allows the centers to finish baking without overbrowning the tops.

Can I make pumpkin streusel muffins ahead of time?

Yes. These muffins can be made a day ahead. Let them cool completely and store them in an airtight container until you’re ready to serve them.

Can I add chocolate chips?

Absolutely. Fold about ¾ to 1 cup of chocolate chips into the batter before filling the muffin cups. Chocolate chips will make the muffins sweeter, so you may want to use closer to ¾ cup.

What’s the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is simply cooked, pureed pumpkin. Pumpkin pie filling has sugar, spices, and other ingredients already added. This recipe is designed for plain pumpkin puree.

Bakery-Style Pumpkin Streusel Muffins

Prep Time: 15 minutes
Cook Time: 20–23 minutes
Total Time: About 35 minutes
Yield: 12 muffins
Course: Breakfast, Dessert
Cuisine: American

Ingredients

Pumpkin Muffins

• 2½ cups all-purpose flour
• ¾ cup granulated sugar
• ¼ cup packed brown sugar
• 1 tablespoon pumpkin pie spice
• ¾ teaspoon salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 2 large eggs
• 1 cup pumpkin puree, not pumpkin pie filling
• ⅓ cup vegetable oil
• 1 teaspoon vanilla extract

Streusel Topping

• ⅓ cup packed light or dark brown sugar
• 1 tablespoon granulated sugar
• 1 teaspoon ground cinnamon
• ¼ cup unsalted butter, melted
• ⅔ cup all-purpose flour, spooned and leveled

Instructions

1. Preheat oven to 400°F. Line a 12-cup muffin pan with liners.
2. Make the streusel by mixing the brown sugar, granulated sugar, and cinnamon. Stir in melted butter, then gently mix in the flour with a fork until large crumbs form. Set aside.
3. In a large bowl, whisk together flour, granulated sugar, brown sugar, pumpkin pie spice, salt, baking soda, and baking powder.
4. In a separate bowl, whisk together eggs, pumpkin puree, vegetable oil, and vanilla.
5. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Don’t overmix.
6. Divide the batter among the muffin cups, filling them about ¾ to ⅞ full.
7. Sprinkle the streusel generously over the muffin batter.
8. Bake at 400°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F and bake for another 15–18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Cool in the pan for 5 minutes, then transfer to a wire rack.

Recipe Notes

Don’t overmix the batter. Pumpkin muffin batter should be thick, and a few small lumps are perfectly fine.

Check a muffin from the center of the pan for doneness since those often take slightly longer to bake.

Allow the muffins to cool before storing so condensation doesn’t make the streusel topping soggy.

 

 

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