There are pumpkins everywhere. Literally. Yesterday I went to Trader Joe’s and all I could see was pumpkin and pumpkin products. There was pumpkin butter, pumpkin bars, pumpkin chai, pumpkin cereal, pumpkin ravioli, pumpkin granola, pumpkin oatmeal and 10,000 other stuff which I can’t seem to remember! Didn’t I say there are pumpkins everywhere! There’s no escaping them during this time of the year. And so it was obvious that I couldn’t have stayed away from a pumpkin recipe for too long.
Today’s pumpkin streusel muffins are one of the best muffins I have ever baked. They are tender, moist and bursting with pumpkin flavor. So good!
I used canola oil and greek yogurt in this recipe and highly recommend them. These 2 ingredients really made the muffins super moist. And like I always say the key to a soft tender muffin is to mix the batter till just combined. Overmixing will result in a hard muffin which no one wants to eat! I also sprinkled some white chocolate chip on top but that’s optional. Honestly speaking I am not a big fan of white chocolate but it went well these muffins.
How to get these perfectly dome shaped bakery style muffins? Three things :
1. Bake initially at a higher temperature. This high temperature causes the air bubbles in the batter to expand which lifts the batter and you get these nice muffin domes.
2. Fill the muffin pan/liners all the way to the top with the batter, only then it will be able to form a high rising dome.
3. The muffins should be baked in the upper third of the oven where heat is more constant.
For the streusel topping I used both oats and flour. I really like baking with oats, I think it adds such a nice texture to baked good and these muffins were no different. The brown sugar and oats streusel was perfect with these moist pumpkin muffins.
I had these for breakfast today and I think they tasted even better the next day. These are perfect muffins for your fall morning with a cup of coffee. Get you pumpkin fix and make these muffins!
* For a less sweeter option, cut down on the sugar in the streusel topping. Use 1/4 cup in stead of 1/3 cup sugar.
* The muffins stay good at room temperature for a few days. It’s best to freeze the muffins which you are not going to eat rightaway.
* I was able to get 12 big muffins out of this batter because I filled them all the way to the top to get these muffin domes. If you don’t care about the domes, you can fill less batter in each liner and get more muffins!
- 3 tablespoon butter, unsalted, melted
- ⅓ cup light brown sugar
- ½ teaspoon cinnamon powder
- ¼ cup all purpose flour
- ¼ cup rolled oats
- 1¾ cup all purpose flour
- 1.25 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon powder
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- 1 teaspoon vanilla
- 2 eggs
- ¼ cup canola oil
- ¼ cup greek yogurt
- 1 cup pumpkin puree [not pumpkin pie filling]
- white chocolate chips, to sprinkle on top [optional]
- In a bowl mix together all purpose flour, oats, light brown sugar and cinnamon powder.
- Melt butter in the microwave till completely melted.
- Add the melted butter to the dry ingredients and mix till the mixture resembles bread crumbs. Set aside.
- Line a muffin tray with liners or spray with a non-stick spray. Set aside.
- Preheat oven to 425 F degrees.
- In a bowl whisk together all purpose flour, cinnamon powder, pumpkin pie spice, salt, baking powder and baking soda. Set aside.
- In the steel bowl of your stand mixer fitted with paddle attachment or using your hand mixer, beat together eggs and granulated sugar till well combined, around 2 minutes.
- Add in the vanilla, greek yogurt and oil and mix till everything is well combined.
- Add in the pumpkin puree and mix.
- Start adding the dry ingredients into the wet. Add the dry ingredients in 3 parts, mixing after each addition.
- Mix in till the batter is just combined. Do not overmix.
- Pour batter into the liners/muffin pan and fill it all the way to the top.
- Sprinkle each muffin with around 1 tablespoon streusel. Also sprinkle some white chocolate chips [if using].
- Bake at 425 F degrees for 5 minutes, lower the temperature to 350 F degrees and bake for another 15-17 minutes or till a toothpick inserted in the center comes out clean. Mine were done in 15 minutes.
- Let the muffins cool in the pan for 5 minutes before transferring them onto a wire rack to cool completely.