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- 1 cup all-purpose flour - 1 cup whole wheat flour - ¾ cup sugar - ½ cup brown sugar - 1 cup canned pumpkin puree - ½ cup vegetable oil - ½ cup milk - 2 large eggs - 1 teaspoon vanilla extract - 2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon cinnamon - ½ teaspoon nutmeg - ½ teaspoon ginger - ½ teaspoon salt - ½ cup rolled oats - ¼ cup all-purpose flour - ¼ cup brown sugar - ½ teaspoon cinnamon - ¼ cup cold butter Gather these fresh ingredients to make your Bakery Style Pumpkin Streusel Muffins. The mix of all-purpose flour and whole wheat flour gives a hearty base. The sugars add sweetness and moisture. Canned pumpkin puree brings in that warm, rich flavor we love in fall. Don't forget the wet ingredients. Vegetable oil keeps the muffins moist, while milk adds creaminess. Eggs provide structure and bind everything together. The vanilla extract adds a lovely aroma. Next, the baking essentials help your muffins rise. Baking powder and baking soda create that fluffy texture. Spices like cinnamon, nutmeg, and ginger add warmth and depth. Salt balances all the flavors. Lastly, for the topping, rolled oats add crunch. The streusel topping is simple but makes a big difference. Mixing it with cold butter creates those delightful crumbs that bake perfectly. With these ingredients, you're ready to create a delicious treat that fills your kitchen with a cozy smell! First, preheat your oven to 350°F (175°C). This helps the muffins rise well. Next, line your muffin tin with paper liners or grease it with non-stick spray. In a large bowl, mix the dry ingredients. Combine 1 cup of all-purpose flour, 1 cup of whole wheat flour, ¾ cup of sugar, ½ cup of brown sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, ½ teaspoon of ginger, and ½ teaspoon of salt. Stir well to blend all the dry ingredients together. In another bowl, whisk together 1 cup of canned pumpkin puree, ½ cup of vegetable oil, ½ cup of milk, 2 large eggs, and 1 teaspoon of vanilla extract. Mix until smooth and creamy. Now, pour the wet ingredients into the dry ingredients. Gently fold the mixtures together until just combined. It’s okay if there are a few lumps; avoid over-mixing to keep the muffins light. For the streusel topping, grab a small bowl. Combine ½ cup of rolled oats, ¼ cup of all-purpose flour, ¼ cup of brown sugar, and ½ teaspoon of cinnamon. Mix them well. Now, add ¼ cup of cold butter, cubed. Use your fingers or a pastry cutter to mix until it resembles coarse crumbs. This topping adds a nice crunch to your muffins. Divide the muffin batter evenly among the muffin cups. Fill each cup about ⅔ full to allow for rising. Then, sprinkle the streusel topping generously over each muffin. Bake your muffins for 18 to 20 minutes. Check for doneness by inserting a toothpick in the center. If it comes out clean, your muffins are ready! Once baked, let the muffins cool in the tin for about 5 minutes. This helps them set up nicely. After that, transfer them to a wire rack to cool completely. These muffins are best served warm. You can dust them lightly with powdered sugar for a sweet touch. Enjoy your delicious bakery-style pumpkin streusel muffins! To make your muffins light and fluffy, do not over-mix. Mixing too much makes the muffins dense. When you fold the wet and dry ingredients, stop once you see a few lumps. That’s okay! Also, use room temperature ingredients. It helps to create a smooth batter and ensures even baking. Bake your muffins at 350°F (175°C). This temperature keeps them soft and moist. Check for doneness by inserting a toothpick into the center. If it comes out clean, your muffins are ready. If not, give them a few more minutes. Serve your muffins warm for the best taste. For a bakery-style look, dust them lightly with powdered sugar. You can also arrange them on a rustic wooden board. This adds charm and makes your muffins look irresistible. {{image_2}} You can easily change some ingredients in your pumpkin muffins. If you need gluten-free muffins, use gluten-free flour. This swap keeps the texture light and fluffy. You can also try almond flour or oat flour for a unique taste. For sugars, consider using coconut sugar or maple syrup. These options bring a different flavor and reduce refined sugar. Just remember to adjust the liquid if you choose syrup. Adding new flavors makes these muffins even better! Try mixing in chocolate chips or nuts. Walnuts and pecans add a nice crunch. For a sweeter touch, toss in some dried fruit like cranberries or raisins. You can also enhance the spices. Add a pinch of cloves or allspice for warmth. A splash of almond or orange extract will brighten the flavor too. These tweaks give your muffins a personal touch. You might want to adjust your muffins for special occasions. For Halloween, add a little orange zest for a fun twist. For Thanksgiving, consider mixing in cranberries or pecans for a festive flair. In winter, you can add spices like cardamom or even pumpkin spice mix. In summer, try using fresh blueberries or raspberries. This keeps the recipe fresh and fun all year long! To keep your muffins fresh, store them in an airtight container. This prevents them from getting stale. Place a piece of parchment paper in the bottom to absorb excess moisture. You can leave your muffins at room temperature for up to three days. If you want to keep them longer, put them in the fridge. They will last about a week in the refrigerator. Freezing muffins is a great way to enjoy them later. First, let the muffins cool completely. Then, wrap each muffin in plastic wrap tightly. After that, place them in a freezer bag or container. To thaw, simply take a muffin out and leave it at room temperature. For a warm treat, microwave it for about 20 seconds. Enjoy warm, fresh-tasting muffins anytime! To make your muffins rise, use the right amount of baking powder and baking soda. Baking powder helps with lift and makes muffins fluffy. Here are some tips: - Use fresh ingredients: Check the expiration date on your baking powder and baking soda. - Follow the recipe: Measure carefully. Too much or too little can affect rise. - Don’t over-mix: Stir until just combined. Over-mixing makes muffins dense. - Add ingredients at room temperature: This helps create a good rise. Yes, you can use fresh pumpkin puree instead of canned. Here is how to make it: 1. Choose the right pumpkin: Use a sugar pumpkin, as it has a sweet taste. 2. Cook the pumpkin: Slice, seed, and roast it at 350°F (175°C) for about 45 minutes. 3. Make puree: After cooling, scoop out the flesh and blend it until smooth. 4. Measure carefully: Use the same amount as the canned pumpkin in the recipe. Dry muffins often stem from a few common issues. Here are some reasons and fixes: - Over-baking: Check your muffins a few minutes early. A toothpick should come out clean but not dry. - Too much flour: Measure flour with care. Spoon it into the cup and level off. - Not enough moisture: Ensure you use all wet ingredients listed in the recipe. - Stale ingredients: Fresh ingredients lead to better moisture. Yes, you can make mini muffins! Here are the adjustments: - Reduce baking time: Bake mini muffins for about 10-12 minutes. - Adjust portion size: Fill mini muffin cups about halfway. - Keep an eye on them: Check for doneness early, as mini muffins bake faster. These pumpkin muffins are simple to make and delicious. You learned about key ingredients, step-by-step instructions, and helpful tips. Variations allow you to be creative, while storage info keeps your muffins fresh. In the end, these muffins offer comfort and joy, perfect for any setting. Enjoy baking and sharing them with friends and family!

Bakery Style Pumpkin Streusel Muffins

Indulge in the deliciousness of bakery-style pumpkin streusel muffins! This easy recipe combines canned pumpkin with warm spices and a crunchy streusel topping, perfect for fall mornings or cozy gatherings. With just a few simple ingredients, you'll be enjoying these moist muffins in no time. Ready to bake? Click through for the full recipe and get ready to impress your family and friends with this delightful treat!
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Ingredients
  

1 cup all-purpose flour

1 cup whole wheat flour

1 cup canned pumpkin puree

¾ cup sugar

½ cup brown sugar, packed

½ cup vegetable oil

½ cup milk

2 large eggs

1 teaspoon vanilla extract

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon ginger

½ teaspoon salt

Streusel Topping:

½ cup rolled oats

¼ cup all-purpose flour

¼ cup brown sugar, packed

½ teaspoon cinnamon

¼ cup cold butter, cubed

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with non-stick spray.

    In a large mixing bowl, combine the all-purpose flour, whole wheat flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Mix until well combined.

      In another bowl, whisk together the pumpkin puree, vegetable oil, milk, eggs, and vanilla extract until smooth.

        Gradually pour the wet ingredients into the dry ingredients, folding them together gently until just combined. Be careful not to over-mix; a few lumps are okay.

          For the streusel topping, in a small bowl, combine the rolled oats, all-purpose flour, brown sugar, cinnamon, and cold butter. Use your fingers or a pastry cutter to mix until the topping resembles coarse crumbs.

            Divide the muffin batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle the streusel topping generously over each muffin.

              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 tin for about 5 minutes, then transfer them to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                    - Presentation Tips: Serve the muffins warm, dusted lightly with powdered sugar. Consider displaying them on a rustic wooden board for a charming bakery-style look!