Bakery-Style Pumpkin Streusel Muffins (Not Too Sweet)
These bakery-style pumpkin streusel muffins are soft, moist and warmly spiced without being overly sweet.
Ingredients
- 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
- Preheat oven to 400°F. Line a 12-cup muffin pan with liners.
- 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.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, pumpkin pie spice, salt, baking soda, and baking powder.
- In a separate bowl, whisk together eggs, pumpkin puree, vegetable oil, and vanilla.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Don't overmix.
- Divide the batter among the muffin cups, filling them about ¾ to ⅞ full.
- Sprinkle the streusel generously over the muffin batter.
- 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.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
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