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- 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup packed brown sugar - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - 1 cup canned pumpkin puree - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - ½ cup all-purpose flour - ¼ cup packed brown sugar - ¼ teaspoon ground cinnamon - ¼ cup cold unsalted butter, cubed The ingredients for bakery-style pumpkin streusel muffins make this treat special. Using canned pumpkin puree gives you a rich flavor and a moist texture. The blend of spices adds warmth and depth. When I bake these muffins, I love using a mix of both granulated and brown sugar. This combo brings out sweetness and a slight caramel note. The spices, like cinnamon and nutmeg, create that cozy fall scent. For the streusel topping, cold butter is key. It helps form those lovely crumbs. The texture and flavor of the streusel make each muffin feel like a bakery treat. Gather these ingredients, and you will be on your way to a delightful muffin experience. 1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it. 2. In a large bowl, mix together the dry ingredients. This includes the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk well until all the ingredients blend nicely. 3. In another bowl, combine the wet ingredients. Mix together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth. 1. Make a well in the center of the dry mix. Carefully pour in the wet mixture. 2. Stir gently until just combined. Be careful not to overmix; this keeps your muffins light and fluffy. 1. In a small bowl, blend the streusel ingredients. Combine flour, brown sugar, and cinnamon. 2. Add the cold cubed butter. Use your fingers or a pastry cutter to blend until the mixture looks like coarse crumbs. 1. Fill each muffin cup about two-thirds full with batter. 2. Sprinkle the streusel topping evenly over each muffin. 3. Place the muffin tin in the oven. Bake for 20-25 minutes. Check for doneness by inserting a toothpick. It should come out clean. To make moist muffins, do not overmix the batter. Mixing too much makes the muffins tough. Stir just until you see no dry flour. Using room temperature ingredients helps too. Cold eggs or oil can cause the batter to clump. Let your eggs and oil sit out for about 30 minutes. This simple step helps create a smooth batter. For the best crumb texture in your streusel, mix cold butter with flour and sugar. Use your fingers to blend them until they look like coarse crumbs. This gives a nice crunch on top. Store your streusel in the refrigerator before using it. Chilling it helps to keep its shape when you bake. Cold butter creates a more crumbly topping. Ovens vary, so you may need to adjust your baking time. If your oven runs hot, check your muffins a few minutes early. If it runs cool, they may need extra time. To check for doneness, use the toothpick method. Insert a toothpick into the center of a muffin. If it comes out clean, your muffins are ready. If it has wet batter, bake for a few more minutes. {{image_2}} You can boost the flavor of your muffins easily. Adding chocolate chips gives a sweet twist. Sprinkle in about a cup for a rich taste. You can also mix in nuts for crunch. Walnuts or pecans work great. Just chop them up and fold them into the batter. If you need gluten-free muffins, swap out the flour. Use a gluten-free blend that fits your taste. This keeps your muffins soft and tasty. For vegan options, try using flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken, then use it in place of eggs. You can get creative with swaps in your recipe. If you want a lighter texture, use applesauce instead of pumpkin puree. This change adds sweetness and keeps it moist. You can also experiment with spices. Try adding allspice or cloves for a warm flavor. Just a teaspoon can make a big difference. To keep your muffins fresh, store them in an airtight container. This method keeps them soft for up to three days. If you want to keep them longer, freezing is your best option. Place the muffins in a freezer-safe bag. Remove as much air as possible before sealing. They can last up to three months in the freezer. For the best taste and texture, reheat your muffins in the oven. Preheat the oven to 350°F (175°C). Place the muffins on a baking sheet and warm for about 10 minutes. This method keeps the outside crisp and the inside soft. If you’re in a hurry, use a microwave. Heat each muffin for 15 to 20 seconds. This method is quick but might make them a bit soggy. Choose the method that fits your time and taste! Yes, you can use fresh pumpkin. First, cook the pumpkin until soft. Then, puree it until smooth. Use the same amount as canned pumpkin. This method adds a fresh taste to your muffins. Just remember to drain any excess water from the puree. Check your muffins at 20 minutes. Insert a toothpick into the center of a muffin. If it comes out clean, your muffins are done. If it has wet batter, bake for a few more minutes. Keep an eye on them to avoid overbaking. If your muffins are dense, they may be overmixed. Mix the batter just until combined. You can also add a touch more baking powder. Another tip is to use room-temperature eggs and oil. This helps the batter rise better. Yes! You can make mini muffins. Simply fill mini muffin tins about two-thirds full. Bake them for about 10-15 minutes. Keep an eye on them since they will bake faster. Enjoy bite-sized pumpkin treats! You now have all the tools to make delicious pumpkin muffins. Remember to mix wet and dry ingredients carefully to keep them light and fluffy. Use tips for the best streusel topping and don’t hesitate to try different flavors. Storing muffins properly is key for freshness. Feel free to experiment with variations to suit your taste. Enjoy baking these treats, and watch as they become a favorite for everyone!

Bakery-Style Pumpkin Streusel Muffins

Indulge in the cozy flavors of fall with these Bakery-Style Pumpkin Streusel Muffins! These scrumptious muffins are easy to make and perfect for breakfast or a sweet snack. With a delightful blend of spices and a crunchy topping, every bite is a treat! Don’t miss out—click through to discover the step-by-step recipe and create your own delicious batch today. #PumpkinMuffins #BakingRecipes #FallBaking #MuffinRecipes
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Ingredients
  

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup packed brown sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

1 cup canned pumpkin puree

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

Streusel Topping:

½ cup all-purpose flour

¼ cup packed brown sugar

¼ teaspoon ground cinnamon

¼ cup cold unsalted butter, cubed

Instructions
 

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease them lightly with cooking spray.

    In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.

      In another bowl, mix together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and homogenous.

        Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined; do not overmix.

          For the streusel topping, combine the flour, brown sugar, and cinnamon in a small bowl. Add the cold cubed butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.

            Scoop the muffin batter into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle the streusel topping evenly over each muffin.

              Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.

                Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12 muffins