Bakery Pumpkin Muffins: Irresistibly Delicious Treats
These bakery-style pumpkin muffins are moist, fluffy, and topped with a crunchy streusel for an irresistible treat. Perfect for a sweet snack or breakfast.
Equipment
- muffin pan
- paper liners
- Large mixing bowl
- whisk
- separate bowl
- toothpick
Ingredients
Batter
- ¾ cup pumpkin puree
- 1 cup mashed ripe bananas
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- ⅓ cup melted unsalted butter
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ cup chocolate chips
Streusel Topping
- ¾ cup flour
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- Pinch salt
- ¼ cup melted unsalted butter
Instructions
- Preheat oven to 350°F (180°C) and line a 12-cup muffin pan with liners.
- In a large bowl, whisk together pumpkin puree, mashed bananas, sugar, cinnamon, eggs, vanilla extract, salt, and melted butter until well combined.
- Add flour, baking powder, and baking soda to the wet ingredients. Mix until just combined, being careful not to overmix.
- Gently fold in the chocolate chips until they are evenly distributed throughout the batter.
- Divide the batter among the prepared muffin cups, filling each about two-thirds full.
- In a separate bowl, combine streusel ingredients (flour, sugar, cinnamon, salt, and melted butter) until a crumbly mixture forms.
- Sprinkle about 1 tablespoon of the streusel topping over each muffin and press gently to help it adhere.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for at least 15 minutes before carefully removing them to finish cooling.
Storage
- Store cooled muffins in an airtight container at room temperature for up to 4 days. For longer storage, wrap muffins tightly and freeze for up to 3 months, thawing at room temperature or gently in the microwave.
Notes
For best results, use room-temperature ingredients and measure flour accurately by spooning it into the cup. Avoid overmixing the batter to ensure moist and tender muffins. Use pure pumpkin puree, not pie filling.