Pumpkin Muffins (Bakery-Style With Crumble Top)

What Makes This Recipe Work

A high ratio of pumpkin and oil keeps these muffins moist, and the crumble topping adds crunch and protects the domed tops from drying. Mixing the batter only until it comes together, plus a hot 375°F oven, gives a good rise with a fluffy interior.

Ingredients for Pumpkin Muffins (Bakery

• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 2 tsp pumpkin pie spice
• 1/2 tsp fine salt
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 1 15 oz (425 g) can pure pumpkin puree
• 2 large eggs
• 1/2 cup (120 ml) neutral oil
• 1/4 cup (60 ml) milk
• Crumble topping: 1/3 cup (40 g) flour, 3 tbsp (40 g) packed brown sugar, 1/2 tsp ground cinnamon, and 3 tbsp (43 g) cold unsalted butter

How to Make Pumpkin Muffins (Bakery

1. Heat the oven to 375°F and line a 12-cup muffin tin with paper liners or grease the cups.
2. For the crumble, mix the flour, brown sugar, and cinnamon in a small bowl, then work in the cold butter with your fingers until clumps form. Chill while you make the batter.
3. In a large bowl, whisk the flour, baking soda, baking powder, pumpkin pie spice, and salt.
4. In another bowl, whisk the granulated sugar, brown sugar, pumpkin, eggs, oil, and milk until smooth.
5. Pour the wet ingredients into the dry and fold just until combined, stopping while a few streaks of flour remain.
6. Divide the batter evenly among the 12 cups, filling each about three-quarters full, then scatter the chilled crumble over the tops.
7. Bake 18 to 22 minutes, until the tops are golden and a toothpick inserted in the center comes out clean and the muffins spring back when pressed.
8. Cool in the pan 5 minutes, then transfer the muffins to a rack to finish cooling.

Tips for the Best Pumpkin Muffins (Bakery

• Fill only the cups you need; if your tin holds fewer than 12, bake the rest in a second batch rather than overfilling.
• Do not overmix the batter, or the muffins turn out tough and tunneled.
• For tall, even domes, start the muffins at 400°F for 5 minutes, then lower to 350°F for the remaining time.

Variations and Substitutions

• Fold in 1 cup chocolate chips for pumpkin and chocolate chip muffins.
• Drop a spoonful of sweetened cream cheese into each cup before topping for pumpkin and cream cheese muffins.
• Swap half the flour for whole wheat and cut the sugar to 1/2 cup for lighter healthy pumpkin muffins, or add 1/2 cup rolled oats for pumpkin and oat muffins.
• The same batter works as a loaf for the Pumpkin Bread, a hybrid for the Pumpkin Banana Bread, or a rolled cake in the Pumpkin Roll.

How to Store and Reheat

• Store cooled muffins airtight at room temperature up to 2 days, or refrigerate up to 5 days.
• Freeze muffins up to 3 months; reheat a single muffin in the microwave for 20 seconds or in a low oven for 8 minutes.

Pumpkin Muffins (Bakery FAQ