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Bakery-Style Pumpkin Muffins

Bakery-Style Pumpkin Muffins with Irresistible Crumble Topping

Delight in Bakery-Style Pumpkin Muffins with a crunchy crumble. A perfect fall treat that combines cozy spices and a moist interior.
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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: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for gluten-free option.
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cinnamon Spices evoke the essence of autumn.
  • 1 teaspoon Ginger
  • 1 teaspoon Nutmeg
  • 1/2 teaspoon Cloves
  • 1 cup Granulated Sugar Can be swapped with brown sugar.
  • 1/2 cup Brown Sugar Using all granulated sugar may alter the crumble's texture.
  • 1 cup Pumpkin Puree Fresh roasted pumpkin is a fantastic alternative.
  • 1/2 cup Vegetable Oil Feel free to substitute with melted butter.
  • 2 large Eggs
  • 2 teaspoons Vanilla Extract Enhances flavor.
For the Crumble Topping
  • 1 cup Brown Sugar Creates a sweet, crunchy layer.
  • 1/2 cup Flour Provides the base for the crumble.
  • 1/2 cup Butter Use cold butter for best crumble texture.

Equipment

  • Oven
  • Mixing Bowls
  • Muffin Tins
  • Measuring Cups
  • Whisk
  • Spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare muffin tins.
  2. Combine dry ingredients in a large bowl: flour, baking powder, baking soda, and spices.
  3. In a separate bowl, whisk together wet ingredients: sugars, pumpkin puree, eggs, oil, and vanilla.
  4. Gently mix the dry ingredients into the wet mixture until combined.
  5. Prepare crumble by mixing brown sugar, flour, and cold butter until crumbly.
  6. Fill muffin tins with batter about three-quarters full.
  7. Sprinkle crumble topping evenly over each muffin.
  8. Bake for 18-20 minutes, checking doneness with a toothpick.
  9. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 31gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 2000IUCalcium: 25mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature for up to 3 days.

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