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Easy Wholesome Pumpkin Muffins with Streusel Topping

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These Wholesome Bakery-Style Pumpkin Muffins with Streusel Topping have that perfect bakery-style dome, that tender crumb, and a topping that’s crunchy without being a sugar bomb. The kind of muffin you feel good about eating for breakfast—or sneaking as an afternoon snack.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (60g) whole wheat pastry flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60g) plain Greek yogurt (full-fat preferred)
  • 1 teaspoon vanilla extract
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed light brown sugar (for streusel)
  • ½ teaspoon cinnamon (for streusel)
  • Pinch of salt (for streusel)
  • ¼ cup (56g) unsalted butter, cold and cut into small cubes (for streusel)

Instructions

  1. Preheat your oven to 425°F (218°C). Line a 12-cup standard muffin pan with paper liners.
  2. Make the streusel first: In a small bowl, whisk together ½ cup flour, ¼ cup packed brown sugar, ½ teaspoon cinnamon, and a pinch of salt. Add the cold butter cubes. Use a pastry cutter or two forks to cut the butter into the flour mixture until it looks like coarse meal with pea-sized butter pieces. Refrigerate while you make the batter.
  3. Mix the dry ingredients: In a medium bowl, whisk together 1 ½ cups all-purpose flour, ½ cup whole wheat pastry flour, ½ cup granulated sugar, ½ cup packed brown sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, and ½ teaspoon salt.
  4. Mix the wet ingredients: In a large bowl, whisk together 1 cup pumpkin puree, 2 room-temperature eggs, ½ cup vegetable oil, ¼ cup Greek yogurt, and 1 teaspoon vanilla extract until smooth.
  5. Combine wet and dry: Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold together gently until no streaks of flour remain. Do not overmix; a few lumps are fine.
  6. Fill the muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  7. Add the streusel: Take the streusel out of the fridge. Sprinkle generously over each muffin, pressing down lightly so it sticks.
  8. Bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F (177°C) and bake for another 15-18 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool properly: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter. Room temperature ingredients matter. Use a light hand with the streusel. The oven temperature trick (starting at 425°F then reducing to 350°F) creates the dome. Make your own pumpkin pie spice for fresher flavor. Double-check your leavening agents. Make the streusel first and keep it cold.

Nutrition

Keywords: pumpkin muffins, streusel topping, wholesome, bakery-style, fall, breakfast, easy

Find it online: https://freshforkful.com/easy-wholesome-pumpkin-muffins-with-streusel-topping/