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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Preheat Oven and Prepare Muffin Tin: Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
- 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.
- 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.
- 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
