These Pumpkin Spice Muffins are homemade using pumpkin spice and topped with a buttery streusel. Drizzled on these muffins is a spiced vanilla glaze.
Bakery Style Pumpkin Muffins
These pumpkin muffins have a full top just like the bakeries have. These pumpkin spice muffins have a buttery streusel topping and are drizzled with a spiced vanilla glaze.
To get the full top muffin like the bakeries, adjust the oven from 425° to 350° after baking for 5 minutes. This allows the muffins to be crispy on the outside and still allow them to moisten on the inside.
How to Create Bakery Style Muffins
- Preheat the oven to 425°
- Bake for 5 minutes
- Reduce the oven temperature to 350°
- Bake for an additional 12-14 minutes
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Homemade Pumpkin Spice Mix
For these pumpkin muffins, I used a homemade pumpkin spice blend. It’s simple to make yourself using cloves, ginger, nutmeg, and cinnamon. That being said, you can buy pumpkin spice already combined if you’d like. It does make things convenient to have it already premixed!
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Tips to Make Moist Pumpkin Muffins
It’s simple to make these muffins moist on the inside. The pumpkin puree has wetness to it that helps prevent the muffin from the dry in the center.
Another way to prevent a dry muffin is to not overbeat the muffin batter. By overbeating the mix, the muffins will result in a dry and dense texture.
I always use my hand mixer when blending the ingredients and then switch a spoon at the end to finish blending the flour into the mix. That way, I know that it’s not going to get overbeaten.
Ingredients in Pumpkin Muffins
- Granulated sugar
- Pumpkin puree
- Vegetable oil
- All-purpose flour
- Baking soda
- Ground ginger
- Ground Nutmeg
- Unsalted butter
- Granulated sugar
- Brown sugar
- Ground cinnamon
- Vanilla extract
- Confectioner’s sugar
RELATED: Iced Pumpkin Spice Loaf
How to Make Pumpkin Muffins
It’s really simple to make these muffins. You start making the batter by beating together the granulated sugar, the pumpkin puree, vegetable oil, and water.
Once that is combined well, the eggs are added and lighten beaten. Next, the spices are added, as well as the baking soda. Lastly, the flour is blended in slowly so that the mixture doesn’t get overbeaten.
I use cupcake liners when making muffins but you can also grease the muffin tin and the rim so that they don’t stick if you choose not to use liners. I fill the liners all the way to the top. This batter makes 12 regular-size muffins.
After the muffin mix is poured into the muffin tin, it’s time to make the crumb topping. The crumb topping consists of softened butter, flour, salt, brown sugar, cinnamon, and cloves.
The softened butter is added to the other ingredients by cutting it in with a fork. The fork helps make the mixture become crumbly. The mixture is broken down into small pieces and then spread evenly on the muffin mixture. To make sure that the crumb topping sticks to the muffins while baking, gently press the crumbs into the batter before placing them in the oven.
As mentioned above, these muffins are baked at two different temperatures. Starting at 425°, these muffins are baked for five minutes before reducing the oven temperature to 350° and baking for another 12 to 14 minutes.
Pumpkin Spice Muffins
Pumpkin Muffins made with pumpkin, homemade pumpkin spice, and topped with a buttery streusel. Drizzled on these muffins is a spiced vanilla glaze.
- 1 ½ cup granulated sugar
- 1 cup pumpkin puree
- ¼ cup vegetable oil, or substitute
- 2 eggs
- ¼ cup water
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon cloves
- 1 teaspoon ginger
- ¼ teaspoon nutmeg
- 2 teaspoon cinnamon
- 6 tablespoons unsalted butter, softened
- 2 tablespoons granulated sugar
- 3 tablespoons brown sugar
- ⅛ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon cloves
- 1/2 cup all-purpose flour
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- ¼ cup confectioner's sugar
- ¼ teaspoon cloves
- Preheat oven to 425°
- Grease a 12 cavity muffin pan or line with cupcake liners.
- In a large bowl, beat together the granulated sugar, pumpkin puree, and vegetable oil until blended.
- Beat in the eggs and water.
- Add the salt, baking soda, cloves, ginger, nutmeg, and cinnamon.
- Stir to blend.
- Mix in the all-purpose flour without overbeating.
- Fill the liners almost all the way full by dividing the batter equally among liners.
- Add the all-purpose flour, granulated sugar, brown sugar, salt, cinnamon, and cloves to a bowl. Mix.
- Cut in the softened butter until crumbs form.
- Top on the pumpkin muffins and gently press in.
Bake the Muffins
- Place in the oven preheated to 425° and bake for 5 minutes.
- Reduce heat to 350° and bake for another 12-14 minutes.
- Remove from the oven and allow to cool completely before glazing.
Spiced Glaze Drizzle
- In a small bowl, mix together the confectioner's sugar, vanilla extract, and cloves.
- Use a spoon or piping bottle to drizzle the spiced glaze on top of the cooled muffins.
- Store in airtight container.
These muffins can be frozen for up to 2 months by wrapping and storing properly in the freezer.
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Serving Size:1 grams
Amount Per Serving: Calories: 350Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 46mgSodium: 242mgCarbohydrates: 61gFiber: 1gSugar: 47gProtein: 3g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.
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Saturday 27th of November 2021
Your crumb topping does not have flour as an ingredient in the recipe. I made these and they look nothing like your pictures. Since the crumb topping is mostly butter (per the recipe), it melted into the batter. Can you please correct your recipe?
Monday 29th of November 2021
Oh no! I have corrected the ingredients list and directions. 1/2 cup of flour should be mixed into the crumb topping to create the crumble.