Bouchon Pumpkin Muffins with Pumpkin Streusel Recipe

Introduction

These Bouchon Pumpkin Muffins with Pumpkin Streusel are moist, flavorful, and spiced just right for the fall season. Topped with a crunchy pumpkin seed streusel, they make a perfect treat for breakfast or an afternoon snack.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp nutmeg
• 1 pinch allspice
• 1 tsp salt
• 1 cup granulated sugar
• 1/2 cup canola oil
• 3/4 cup canned pumpkin puree
• 2 large eggs
• 1/4 cup plus 2 tbsp all-purpose flour (for streusel)
• 1/4 cup granulated sugar (for streusel)
• 1/3 cup pumpkin seeds (unroasted, unsalted)
• 1/4 tsp salt (for streusel)
• 3 1/4 tbsp butter (1.75 oz, for streusel)

Instructions

1. Step 1: In a medium bowl, sift together the 1 1/2 cups flour, baking soda, cinnamon, cloves, nutmeg, allspice, and 1 teaspoon salt. Mix well and set aside.
2. Step 2: In a stand mixer bowl, combine 1 cup sugar and 1/2 cup canola oil. Mix on low speed for about 1 minute.
3. Step 3: Add the pumpkin puree to the sugar and oil mixture. Mix for another minute until smooth.
4. Step 4: Add eggs one at a time, mixing for 15 seconds after each addition.
5. Step 5: Add the dry ingredients to the wet mixture in two increments, mixing just until the flour disappears after each addition.
6. Step 6: Transfer the muffin batter to an airtight container and let it rest for 2 hours or overnight in the refrigerator.
7. Step 7: Prepare the streusel topping by combining 1/4 cup plus 2 tablespoons flour, 1/4 cup sugar, pumpkin seeds, 1/4 teaspoon salt, and 3 1/4 tablespoons butter in a clean stand mixer bowl. Mix using the paddle attachment until crumbly.
8. Step 8: Transfer the streusel to an airtight container and refrigerate for 2 hours or overnight.
9. Step 9: Preheat your oven to 425°F (220°C). Line a muffin tin with 12 muffin liners.
10. Step 10: Fill each muffin liner evenly with batter. Top each muffin with the pumpkin streusel.
11. Step 11: Place the muffins in the oven and immediately reduce heat to 325°F (165°C). Bake for 25-30 minutes, or until a wooden skewer inserted in the center comes out clean.
12. Step 12: Remove the muffins from the oven and allow to cool before serving.

Tips & Variations

• Use fresh pumpkin puree if available for a more natural flavor.
• For extra warmth, add a pinch of ginger or cardamom to the dry spices.
• Swap canola oil with melted coconut oil for a subtle tropical note.
• To make the streusel nut-free, substitute pumpkin seeds with rolled oats.
• Resting the batter overnight enhances the flavor and texture of the muffins.

Storage

Store baked muffins in an airtight container at room temperature for up to 3 days. To keep longer, refrigerate for up to one week or freeze for up to 3 months. Reheat muffins in a toaster oven or microwave for 15-20 seconds before serving to refresh their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can roast and puree fresh pumpkin as a substitute. Make sure it’s cooked well and pureed to a smooth consistency to match canned pumpkin in moisture and texture.

Why should the batter rest before baking?

Resting the batter allows the flour to fully hydrate and the flavors to meld, resulting in a more tender and flavorful muffin.

Bouchon Pumpkin Muffins with Pumpkin Streusel Recipe

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★★★★★

4.7 from 134 reviews

• Author: lilan
• Total Time: 2 hours 40 minutes (including 2-hour rest) or overnight rest
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

Delight in the autumn flavors of these Bouchon Pumpkin Muffins topped with a crunchy pumpkin seed streusel. Soft, moist pumpkin-infused muffins are enhanced with warm spices like cinnamon, cloves, nutmeg, and allspice, and crowned with a buttery, sweet, pumpkin seed streusel that adds texture and a nutty crunch. Perfect for breakfast, brunch, or a cozy snack during pumpkin season.

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Ingredients

Scale 1x2x3x

Muffin Batter

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp nutmeg
• 1 pinch allspice
• 1 tsp salt
• 1 cup granulated sugar
• 1/2 cup canola oil
• 3/4 cup canned pumpkin
• 2 large eggs

Pumpkin Streusel

• 1/4 cup + 2 tbsp all-purpose flour
• 1/4 cup granulated sugar
• 1/3 cup pumpkin seeds (unroasted, unsalted)
• 1/4 tsp salt
• 3 & 1/4 tbsp butter (1.75 oz)

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Instructions

1. Prepare Dry Ingredients: In a medium bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, allspice, and salt. Mix well and set aside to ensure even distribution of spices and leavening agents.
2. Mix Wet Ingredients: In a stand mixer bowl, combine the granulated sugar and canola oil and mix on low speed for about 1 minute until combined. Add the canned pumpkin puree and mix for another minute until the mixture is perfectly smooth. Add eggs one at a time, mixing for 15 seconds after each to incorporate fully.
3. Combine Dry and Wet Mixtures: Add the dry ingredients to the wet mixture in two batches, mixing briefly between additions just until the flour disappears. Avoid overmixing to maintain a tender muffin texture. Transfer the batter to an airtight container and let it rest for 2 hours or overnight in the refrigerator to enhance flavor and texture.
4. Make Streusel Topping: While the batter rests, prepare the streusel by placing the flour, sugar, pumpkin seeds, salt, and butter into a clean mixer bowl. Using the paddle attachment, mix until the mixture forms coarse crumbs. Transfer the streusel to an airtight container and refrigerate for 2 hours or overnight to firm up.
5. Preheat Oven and Prepare Muffin Tin: Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
6. Fill Muffin Liners and Add Streusel: Divide the rested pumpkin muffin batter evenly among the 12 liners. Generously top each muffin with the chilled pumpkin streusel topping.
7. Bake Muffins: Immediately place the muffin tin into the preheated oven. Reduce the oven temperature to 325°F (163°C) as soon as the muffins go in. Bake for 25-30 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
8. Cool and Serve: Remove muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely before serving for the best texture and flavor.

Notes

• Resting the batter and streusel overnight enhances the flavor and texture of the muffins.
• Use fresh canned pumpkin puree, not pumpkin pie filling, for best results.
• You can substitute canola oil with vegetable oil or melted coconut oil if preferred.
• For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
• Store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• These muffins freeze well; wrap individually and freeze up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: pumpkin muffins, pumpkin streusel, fall baking, spiced pumpkin muffins, moist muffins, pumpkin seeds, autumn dessert, breakfast muffins